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Copycat Waffle House Hashbrowns Scattered, smothered, covered, chunked, topped





Crafted with love under the guidance of a seasoned cook at Waffle House, our Scattered, Covered, Smothered, and Topped Hash Browns recipe recreates the beloved diner experience. As a former waitress, I learned the art of this dish firsthand from the cook behind the grill. Enjoy crispy Hungry Jack hash browns topped with melted Velveeta cheese, sautéed onions, diced ham, and a generous spoonful of hearty chili. This comforting dish, born from the expertise of a Waffle House mentor, is perfect for brunch or a satisfying dinner.


Copycat Waffle House Hashbrowns Scattered, smothered, covered, chunked, topped Ingredients:


Copycat Waffle House Chili- For the Chili:

  • 1 pound ground beef (or ground turkey)

  • 1 onion, diced

  • 1 green bell pepper, diced

  • 2 cloves garlic, minced

  • 1 can (14.5 ounces) diced tomatoes

  • 1 can (15 ounces) kidney beans, drained and rinsed

  • 1 can (6 ounces) tomato paste

  • 1 tablespoon chili powder

  • 1 teaspoon cumin

  • 1 teaspoon paprika

  • Salt and pepper to taste

  • 1/2 cup water (or more as needed)

For the Hash Browns:


  • 1 box of Hungry Jack Hashbrowns

  • 2 tablespoons vegetable oil

  • Salt and pepper to taste

For Scattered, Covered, Smothered, and Topped:


  • 1 slice Velveeta cheese

  • 1/2 cup diced onions

  • Cubed ham (optional)

  • 1/2 to 1 cup of chili per serving



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Copycat Waffle House Hashbrowns Scattered, smothered, covered, chunked, topped Instructions:


Prepare the Chili Recipe for Copycat Waffle House Chili

  • In a large skillet or pot, cook the ground beef over medium heat until browned. If there's excess fat, you can drain it off.

  • Add the diced onion, green bell pepper, and minced garlic to the skillet with the cooked ground beef. Cook for a few minutes until the vegetables are softened.

  • Stir in the diced tomatoes (with their juices), kidney beans, and tomato paste.

  • Add the chili powder, cumin, paprika, salt, and pepper. Stir well to combine all the ingredients.

  • Pour in the water and stir to incorporate. Simmer the chili for about 30 minutes, stirring occasionally, until it thickens to your desired consistency. Adjust seasoning if necessary.

Prepare the Hash Browns:

  • Follow the instructions on the box of Hungry Jack Hashbrowns to rehydrate them. This usually involves soaking the hash browns in water for a few minutes and then draining them well.

  • Heat vegetable oil in a large skillet over medium heat.

  • Spread the rehydrated hash browns evenly in the skillet to form a thin layer. Season with salt and pepper.

  • Cook the hash browns for about 5-7 minutes on each side, or until they are golden brown and crispy. Avoid stirring them too much to allow them to develop a nice crust. Once done, remove from the skillet and set aside.

Assemble Scattered, Covered, Smothered, and Topped Hash Browns:

  • Once one side of the hash browns is crispy, flip them over.

  • On the crispy side of the hash browns, place sliced cheese.

  • While the cheese is melting, sauté the diced onions in a separate pan until they are translucent.

  • After plating the hash browns with melted cheese, add the sautéed onions on top.

  • In the same pan used for onions, sauté diced ham until lightly browned.

  • Add the lightly browned diced ham on top of the plated hash browns.

  • Finally, generously spoon the prepared chili over the hash browns and serve immediately.


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