Northwest of those locations, all Waffle Houses in the Lafayette area closed early on Sunday so employees could go home, according to the Lafayette Daily Advertiser. The index has been used to predict how bad extreme weather conditions will affect an area. Green means the store will operate fully, yellow means the restaurants will be open, but the menu or power is limited. The Waffle House Index has three tiers: green, yellow and red. When a tornado hit Joplin, Missouri that year, two Waffle Houses stayed open despite the tornado that caused $2.8 billion worth of damage and killed 158 people in the area. The restaurant's reputation for remaining open resulted in then-FEMA Administrator Craig Fugate coining the Waffle House Index in 2011. Why does it matter? Well, it's usually a solid predictor of how destructive severe weather can be.įor those not familiar with popular southern restaurant, Waffle House has been known for staying open 24/7, regardless of extreme weather. Here are some wonderful options: ham, cheese, jalapeno, onion, bell peppers, chili, avocado slices, tomatoes, sour cream, and gravy.As Hurricane Ida made landfall on the Louisiana coastline Sunday, Waffle Houses projected to be in the Category 4 storm's path have closed. Instead of pairing hash browns with another dish, you could add to it your favorite toppings and eat it as a main.Bacon and fried eggs are a classic combination that will complete your meal. Hash browns are purely carbs, so you’ll want to add some protein in there.However, if you need to serve it for later, place it on a sheet pan and warm it in the oven at 200 degrees Fahrenheit until they’re ready to be devoured. Hash browns taste the best immediately after cooking.Not for too long though, or else your hash browns will get soggy. Fried food tends to be quite greasy, so place your cooked hash browns on a paper towel and let it absorb excess oil.Let them cook undisturbed to ensure crispy and golden hash browns! Do not be tempted to stir or poke or touch the potatoes as they are cooking.A griddle spatula will be your best ally when making hash browns. Use a flat spatula to press and flip the potato shreds.Any of these two items will make flipping easy peasy. If you do not have it, a stovetop griddle is your next best choice. The easiest way to cook your hash browns excellently is by using a wide electric griddle.Clarified butter has a higher smoke point, so you won’t have to worry about burning. If you have it, use clarified butter instead of regular butter.Do not skip on the oil, though, as it will prevent the potatoes from burning. For a more buttery flavor, fry the potato shreds in butter.Your best choices are corn, peanut, sunflower, and canola oil. Use oil with a high smoke point to avoid burning.Use the shredding disc attachment to make long and uniform shreds. A food processor is also a good tool to shred potatoes.Quick and easy! The large holes will yield just the right size of shreds. Use a cheese grater to shred your potatoes.Want a sweeter breakfast? Try using sweet potatoes instead!.The important thing is the shreds are as dry as possible! You may also dry them with a kitchen towel. Apart from draining the potato shreds, you can also wrap them in cheesecloth and squeeze out all the excess liquid. For crispy hash browns, be sure to use dry potatoes.Stay away from Yukon Gold or red-skinned potatoes. Russet and Idaho potatoes perfectly fit this description. You have to pick sturdy and starchy spuds to ensure a nice hash brown texture. The key to perfect hash browns is to use quality potatoes.Note: Do not cover the skillet while cooking. And that’s it, they’re done! Best served fresh out of the skillet. Flip the hash brown and fry the other side for 3-5 minutes.Fry your hash browns for about 12-15 minutes, or until they are brown and crisp at the bottom.Gently press the potatoes – not too hard, or your hash browns will become mushy. Once the oil is hot, spread the shredded potatoes evenly onto the skillet.Place a cast-iron skillet over medium heat and pour vegetable oil to coat the pan.Transfer the potatoes to a colander and rinse with cold water.This will rinse the starch off the potatoes. Cover the bowl and refrigerate for two hours.Add a cup of ice and pour just enough water such that the potatoes are entirely covered. Place the shredded potatoes in a bowl and stir in a teaspoon of salt.I recommend using a food processor to speed things up. You start by peeling and shredding your potatoes, about 4 cups.Who says you have to run to the nearest diner to have a hearty and delightful breakfast? This recipe may not be exactly how Waffle House does it, but we guarantee that it will produce hash browns that are just as crispy on the outside and tender on the inside.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |