“Scattered, Smothered, Covered, and Topped” hashbrowns.Īnd as for all the way? There are brave among us. It wasn’t one or two units-it was as if someone walked into Texas and sent a secret memo saying ‘Go to the Waffle House and order gravy on your hashbrowns.” “Then people in Texas started putting gravy on their hashbrowns. “When we added chili, it was like a dam broke and everyone wanted it,” Hosseini says. Whether you are in the mood for hashbrowns All the Way to complement your patty melt or our new Sausage, Egg & Cheese Hashbrown Bowl, Quay and your local. There were no grand marketing plans that put it all in motion.” The order of ingredients listed on the menu reflects the order items were added-first it was cheese, then diced ham, and then tomatoes and jalapeños. “All of this grew organically in the restaurants by our cooks and our customers. But on February 9, 1984, menus at restaurants across the country debuted covered and chunked, the beginning of a timeline of new ingredients inspired by Waffle House chefs and customer demands. Its the hash browns where the Waffle House really shines. For years, diners could only order them scattered on the grill and smothered with onions. And their namesake, with pecans mixed in - their Pecan Waffle. “They would dice up pieces of ham or add cheese,” says Jim Hosseini, executive vice president who was then managing a Waffle House in Georgia.Īlthough the Norcross, Georgia-based chain has been around since 1955, it wasn’t until the mid-80s that its hashbrown ordering lingo rolled out. Water for Grass Crops–Water from processing is screened, & then reused to grow nutrient-rich grass crops.About thirty years ago, Waffle House owners in the Atlanta area noticed their cooks dipping into extra toppings on orders of hashbrowns they made for themselves and friends.Potato By-Product Recycling–Potato peels are recycled into animal feed.Last year, Waffle House served over 65 million happy customers with hashbrowns whose journey began in Idaho and finished on a Waffle House plate.ĭID YOU KNOW? “Scattered, Smothered & Covered®” first appeared on the Waffle House menu in February 1984.ĬOMMITMENT TO THE ENVIRONMENT The practices of Basic American Foods support agricultural life in the communities where they live & work. Whether you are in the mood for hashbrowns “All the Way” to complement your patty melt or our new Sausage, Egg & Cheese Hashbrown Bowl, Quay and your local Waffle House grill operator team can make it happen–cooking the hashbrowns to your specific taste and served with a smile.īut don’t just take our word for it. Life-long farmer Dick Watt is one of the many farmers who harvest the russet potatoes at the peak of the season to ensure the perfect taste and texture.įrom there it takes highly-skilled grill operators in your Waffle House restaurant to turn the spuds into something even more legendary. Use a wide, flat spatula for gently pressing and for turning. This area is known for rich volcanic soil, pure mountain water and the perfect climate, resulting in superior and fresh potatoes. Clarified butter has a higher smoke point, meaning it won’t burn on the griddle and it will give the potatoes the rich, buttery flavor that Waffle House’s oil has (with just a few ingredients). They only select potatoes grown by multi-generational, family farmers located in the world’s most famous potato growing regions of southeast Idaho. Our supplier, Basic American Foods, works with potato farmers in Idaho to grow the foundation for Waffle House hashbrowns. And if we didn’t use quality potatoes in our world-famous hashbrowns, these three words would not be synonymous with Waffle House restaurants. Some say “Po-tay-to.” Others say “Po-tah-to.” We simply say “Scattered, Smothered & Covered®”. From Spud to Stud - Waffle House Hashbrowns’ Journey to World Famous Status
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |