For the Love of the Stove

Last May I went to VA to see my first Nascar race (very interesting since I don't ever watch Nascar on TV, go figure) and also had my first taste of Waffle House Hash Browns.  OMG!  I think that about sums it up.  I was stuffed but couldn't stop eating, needless to say, as soon as I got into the backseat of the car, I was out like a light!  A few days after getting home I decided to see if I could find the recipe online and what to do you know!  I found a recipe, tried it out, and oh so good.  Here is what I found:
Source: newsradio710.com
Ingredients
4 cups peeled and shredded potatoes
1 teaspoon salt
Water
1 cup ice
Vegetable oil for frying
1. Place prepared potatoes in a 2-quart bowl, and add salt. Add ice and pour
enough water to cover potatoes. Stir to mix salt and ice in the potatoes. Cover
and place in the refrigerator for 2 hours.
2. Place shredded potatoes in a colander, rinse with cool tap water and drain
completely. At this point you can place potatoes back in the refrigerator covered until ready to fry. The uncooked potatoes will keep up to 5 hours.
3. Heat a large cast iron skillet over medium heat. Add enough vegetable oil to
lightly cover bottom. When skillet is hot and oil has been heated, place two cups of drained shredded potatoes in skillet. Fry until crisp, shaping with a spatula. Fry about 12 to 15 minutes, without turning. Time depends on the temperature and size of the shredded hash browns. When potatoes are golden, flip over carefully and fry tops of potatoes for 2 - 3 minutes. Do not cover hash browns while frying or stir through them.

Waffle House Hash Browns Scattered all the Way!:
1 slice American cheese (covered)
1/4 cup diced yellow onion (smothered)
Sliced jalapeno peppers, to taste (peppered)
1/4 cup diced fresh tomatoes (diced)
1/4 cup mushrooms (capped)
1/3 cup diced lean ham (chunked)
1/3 cup chili with beans, heated
1 serving Waffle House Hash Browns
1. Prepare Waffle House Hash Browns as directed. Leave them in the skillet, and add cheese, onion, jalapeno peppers, tomatoes, mushrooms and ham. When done, add chili on top of all.