![]() I especially cherish the meals when the toast shows up “kinda burnt” - the copious sugar in the bread caramelizes to make a salty-sweet treat. My standard order is a pecan waffle with a side of raisin toast, both of which I slather with whatever brand of salted fake butter they bring to the table. A few benches along the side wall served as a resting spot for customers who just wanted a coffee. The first Waffle House had only counter seating, which has been reproduced in the Waffle House museum in Avondale Estates, Georgia. (They didn’t.) As we grew older, we’d show up to the Athens or West Atlanta location in the middle of the afternoon on New Year’s Day, praying that hash browns would soothe our stomachs and unlimited coffee would cure our hangovers. ![]() It was a crucial halfway point between events and our homes, where we could sop up all those Bud Lights, gossip, try to find out if Sam or David or Brandon liked us. In high school, we’d go to Waffle House after football games or illicit backyard parties or when we were bored. I have been this customer more times than I care to admit. After an hour or so, they stumble out and wander home, bellies full of grease and salt. They pack into booths, spilling out onto the floor with laughter or slurring or both. ( Atlanta alone has more than 250 locations.) The customers smash buttons on the jukebox, order their hash browns “all the way,” and dance in the aisles until waitresses bring their platters of breakfast foods, served on ceramic plates with a decorative brown border. They’re easy to find: drive along any interstate in the region and you’ll likely see one or two at each exit. Bars close and spill their tipsy patrons out into Ubers and Lyfts and city buses, and they travel in droves to the nearest yellow-signed building. Water for Grass Crops–Water from processing is screened, & then reused to grow nutrient-rich grass crops.In Waffle Houses across the southeast, the second rush begins around 2 a.m.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. This area is known for rich volcanic soil, pure mountain water and the perfect climate, resulting in superior and fresh potatoes. 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
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