It’s impossible to resist diving in immediately, always aiming for the perfect mouthful: crispy yet slightly greasy, salty and spicy, with a perfect acidic bite to round things out. On a warm, late-summer morning my breakfast arrives, a pile of hash browns dominating the plate. The misguided among you can keep your American cheese and grilled mushrooms.

Mine are always scattered, well done, smothered with onions, and finished off with a double portion of pickled jalapeños that have some char from the griddle. They come with staggering amounts of topping combinations, ranging from diced tomatoes to a heaping ladle of chili. Waffle House claims to have served over 1.8 billion orders of hash browns, surpassing even the number of cups of coffee. Will I regret eating this patty melt at 9 a.m.? What will sustain me more after a night of revelry: a pecan waffle slathered with margarine and imbued with the essence of high-fructose pancake syrup, or a plate of scrambled eggs garnished with two limp slices of pale-orange pasteurized cheese product?ĭespite the menu’s vast possibilities, it’s the hash browns that stand alone as the symbol of America’s unofficial diner.

Those ubiquitous yellow-and-black block letters that populate the landscape of American highways are a beacon to those who want to order steak and eggs before dawn without being judged.īoth an exhilarating freedom and a paralyzing dread take hold when you face the prospect of ordering at a restaurant where everything on the menu is available 24 hours a day.

Waffle house 5 menu 2018