Waffle House Inc. operates a chain of about 1,400 Waffle House Restaurants located in 25 states. The restaurants, which are either company-owned or franchised, pride themselves on serving good food fast, at a reasonable price, in a diner atmosphere 24 hours a day, 365 days a year. The menu includes everything from waffles and eggs to steaks and salads. Waffle House, according to information released in 1995 for the company's 40th anniversary, began as the dream of two neighbors, Joe Rogers, Sr., and Tom Forkner, who envisioned a company dedicated to both its customers and employees. The partners wanted to create a place where friends and neighbors could get together to enjoy good food served with a friendly smile. On Labor Day in 1955 they opened the first Waffle House restaurant in Avondale Estates, Georgia, a suburb of Atlanta. The first Waffle House restaurant was a smash, and the owners soon opened other Waffle House eateries throughout Georgia.





It's the hash browns where the Waffle House really shines.

Waffle House Hash Browns Scattered all the Way
Copycat Recipe
1 slice American cheese (covered)
1/4 cup diced yellow onion (smothered)
sliced jalapeno peppers, to taste (peppered)
1/4 cup diced fresh tomatoes (diced)
1/4 cup mushrooms (capped)
1/3 cup diced lean ham (chunked)
1/3 cup chili with beans, heated
1 serving Hash Browns

Prepare Hash Browns as directed.
Leave in skillet, add cheese, onion, jalapeno peppers, tomatoes, mushrooms and ham.
When done, add chili on top of all.

Waffle House Hash Browns "Scattered, Smothered, and Covered"
Copycat Recipe

Serves 1

1 tablespoon vegetable oil
1 cup peeled, julienned russet potatoes
2 tablespoons diced onions
1 slice American cheese

Heat the oil on a large, flat cast iron griddle or skillet over medium-high heat. Immediately "scatter" the potatoes over the oil. Season with salt, to taste. "Scatter" over the onions and cook, without stirring, until the outermost edges have started to brown, about 2 1/2 minutes. Flip the hash browns with a spatula, and place the cheese on top. Let the cheese melt, about 30 seconds.

Transfer the hash browns to a plate and serve immediately.

For those unfamiliar with Waffle House terminology, scattered means spread out on the flat griddle and cooked on both sides, instead of cooked in a ring and similar to a cake. Light refers to the degree of doneness, meaning not too browned. Smothered adds chopped onions to the potatoes. Peppered adds sliced jalapenos, and topped means covered with chili. You can also get them diced, which means with chopped tomato; chunked, diced ham; and covered means with a slice of cheese over the top. They will also add mushrooms.

Waffle House Hashbrowns "Scattered,Smothered,Chunked"
Copycat Recipe

Serves 2

2 tablespoons margarine, divided (DO NOT use butter for this)
1/2 cup diced cooked ham (diced small)
1/4 cup finely diced onion
1 cup refrigerated shredded hash brown
1/4 teaspoon salt (or to taste)
1/2 teaspoon pepper (or to taste)

Melt 1 Tablespoon margarine in a medium sized non-stick skillet,over medium heat.
Add onion and diced ham,cook until onion is soft and ham is heated through.
Spread ham and onion into an even layer,add rest of margarine in center of ham/onion mixture.
Cover ham/onion mixture evenly with shredded potatoes.
Cover potatoes with salt and pepper.
Cover with lid and let brown for about 5 to 10 minutes.(depending on how brown you like your potatoes).
Remove lid and divide into 4 pieces,turn each piece over to brown other side.


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  2. I make mine about the same as what you have shown.
    And they are good. But not Waffle House hash browns.
    Their's come out light fluffy. Not sure if it they type of cooking oil they use. One guy called it " low melt " Or is it something they put into the potato ? They have a big honkin bag of hash browns.
    Most of the time the door is open and the hash browns are at room tempt. You shred up a potato and leave it out in room tempt. and see what happens. It will turn brown. I ordered me a set of those rings to see if that would help.

    1. Let them soak is cold water. They stuck together because of the starchiness.

    2. Let them soak is cold water. They stuck together because of the starchiness.

    3. Par boil the taters and put in the fridge and grate them up when needed, thats what I do and they are delish

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