Waffle House Recipes

4 cups shredded potatoes, peeled
1 teaspoon salt
water
1 cup ice
vegetable oil, for frying

- Place potatoes in a 2-quart bowl; add salt.
- Pour ice and add water to cover potatoes; stir to mix salt and ice in the potatoes.
- Cover and place in the refrigerator for 2 hours.
- Place shredded potatoes in a colander and rinse with cool tap water; drain completely.
- To prepare, heat a large skillet on medium heat; add enough vegetable oil to lightly cover bottom.
- When skillet is hot, place drained shredded potatoes in skillet; fry until crisp for 12-15 minutes without turning.
- When golden, flip carefully and fry 2-3 additional minutes; do not cover or stir hash browns while frying.

1 1/2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
1 egg
1/2 cup plus 1 tablespoon granulated sugar
2 tablespoons butter, softened
2 tablespoons shortening
1/2 cup half & half
1/2 cup milk
1/4 cup buttermilk
1/4 teaspoon vanilla

- Combine flour, salt and baking soda in a medium bowl; stir to combine.
- Lightly beat egg in another medium bowl; add sugar, butter, and shortening and mix well with an electric mixer until smooth.
- Add half & half, milk, buttermilk and vanilla; mix well.
- Add the dry flour mixture to wet mixture while beating; mix until smooth.
- Cover and chill overnight or at least 1-2 hours before usage.
- Making waffles: Rub a light coating of vegetable oil on a waffle iron; preheat waffle iron.
- Leave batter out of the refrigerator to warm up a bit.
- Spoon 1/3 to 1/2 cup of batter into waffle iron; cook for 3-4 minutes or until waffles are light brown. Batter makes 6 waffles.

1 1/2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
1 egg
1/2 cup granulated sugar
1 tablespoon granulated sugar
2 tablespoons butter, softened
2 tablespoons shortening
1/2 cup half-and-half
1/2 cup milk
1/4 cup buttermilk
1/4 teaspoon vanilla
3/4 cup mild cheddar cheese, shredded
1 lb kielbasa, chopped into small blocks
1 cup of maple syrup

- Combine flour, salt and baking soda in a medium bowl; stir to combine.
- Lightly beat egg in another medium bowl; combine with sugar, butter, and shortening, mix well until smooth.
- Add the half & half, milk, buttermilk and vanilla; mix well.
- Add dry flour mixture to wet mixture while beating and mix until smooth; fold in the cheese.
- Rub a light coating of vegetable oil on a waffle iron; preheat iron.
- Spoon 1/3 to 1/2 cup of batter into the waffle iron; cook for 3-4 minutes or until waffles are light brown.
- Keep waffles warm in the oven.
- In a skillet over medium high heat, fry up kielbasa until nice and crispy; drain grease.
- Over low heat, pour maple syrup over kielbasa and warm through; serve over waffles immediately.

4 eggs, beaten
1/2 cup milk
16 ounce cheddar cheese, cubed
1/4 teaspoon garlic powder
2 cup regular grits
1/4 teaspoon pepper
1 teaspoon salt
6 cup chicken broth
1 stick butter
8 ounce grated sharp white cheddar cheese

- Preheat oven to 350; grease a casserole dish.
- Bring broth, garlic powder, salt and pepper to a boil in a saucepan.
- Stir in the grits; whisk until completely combined.
- Reduce heat to low; simmer until grits are thick for 8 minutes.
- Add cubed cheddar cheese and milk and stir; stir in the eggs and butter until all are combined.
- Pour mixture into the casserole dish; sprinkle with white cheddar cheese and bake for 35-40 minutes or until set.

2 eggs
2 cups milk
1/3 cup canola or vegetable oil
2 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon sugar
1/2 cup chopped pecans

- In a blender, beat eggs, milk, and oil until frothy; stir all dry ingredients together until well mixed.
- Make a well in the center of dry ingredients; pour wet mixture into well, then stir just until mix is moistened.
- Spoon onto a hot waffle maker; cook until golden brown.
- Serve with your favorite maple syrup and a heavy pat of butter.