4 cups peeled and shredded taters
1 teaspoon salt
Water
1 cup ice
Vegetable oil for frying
Place prepared taters inside a 2-quart bowl, and add salt. Add ice and pour enough water to pay for taters. Stir to combine salt and ice within the taters. Cover and put within the refrigerator for just two hrs.
Place shredded taters inside a colander, rinse with awesome plain tap water and drain completely. You now are able to place taters during the refrigerator covered until prepared to fry. The uncooked taters could keep as much as 5 hrs.
Heat a sizable surefire skillet over medium heat. Add enough vegetable oil to gently cover bottom. When skillet is hot and oil continues to be heated, place two glasses of drained shredded taters in skillet. Fry until crisp, shaping having a spatula. Fry about 12 to fifteen minutes, without turning. Time depends upon the high temperature and size the shredded hash browns. When taters are golden, switch over carefully and fry tops of taters for two to three minutes. Will not pay for hash browns while frying or stir through them.
Waffle House Hash Browns Scattered completely!
1 slice American cheese (covered)
1/4 cup diced yellow onion (smothered)
Sliced jalapeno peppers, to taste (peppered)
1/4 cup diced fresh tomato plants (diced)
1/4 cup mushrooms (capped)
1/3 cup diced lean pork (chunked)
1/3 cup chili with beans, heated
1 serving Waffle House Hash Browns
Prepare Waffle House Hash Browns as directed. Leave them within the skillet, and add cheese, onion, jalapeno peppers, tomato plants, mushrooms and pork. When done, add chili on the top of.
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