Crispy Blackstone Hash Browns are the ultimate golden, crunchy, and flavorful breakfast side dish. Cooking hash browns on a Blackstone griddle ensures an even cook, with a crispy exterior and a soft, fluffy interior. Whether you’re serving them alongside eggs or piling them high with toppings, this easy recipe guarantees perfectly crispy hash browns every time! Keep reading to discover expert tips, step-by-step instructions, and creative variations to elevate your breakfast game.
Why You’ll Love This Recipe
- Extra Crispy Texture – The Blackstone’s even heat creates the perfect crunch.
- Quick and Easy – Minimal ingredients and ready in under 15 minutes.
- Perfect for Breakfast or Brunch – A classic side dish that pairs with everything.
- Customizable – Add onions, cheese, or spices to make them your own.
- Great for a Crowd – The large griddle surface makes cooking multiple portions effortless.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Frozen hash browns (thawed) or freshly grated potatoes
- Butter or vegetable oil
- Salt and black pepper
- Garlic powder (optional)
- Onion powder (optional)
For those who want to experiment, consider adding shredded cheese, fresh herbs, or a dash of cayenne pepper for extra flavor. These simple ingredients come together to create a dish that’s both comforting and satisfying.
Step-by-Step Instructions
Step 1: Preheat the Blackstone Griddle
Set the griddle to medium-high heat (375–400°F) and allow it to preheat for about 5 minutes. Proper preheating is essential for achieving that signature crispy texture. Once hot, add butter or oil and spread it generously across the cooking surface. This not only prevents sticking but also enhances crispiness.
Pro Tip: If you’re using clarified butter, it has a higher smoke point, making it ideal for high-heat cooking like this.
Step 2: Prepare the Hash Browns
If you’re using fresh potatoes, peel and shred them using a box grater. Place the shredded potatoes in cold water for 5-10 minutes to remove excess starch, which can make them soggy. Drain thoroughly and squeeze out all moisture using a clean towel or paper towels. For frozen hash browns, ensure they’re fully thawed and patted dry before seasoning.
Season the hash browns generously with salt, black pepper, and optional garlic or onion powder. Mix well to ensure even distribution of flavors.
Why Dryness Matters: Removing excess moisture is crucial because wet potatoes won’t crisp up properly. Take your time with this step—it’s worth it!
Step 3: Cook the Hash Browns
Spread the prepared hash browns onto the hot griddle in a thin, even layer (about ¼ inch thick). Avoid overcrowding, as this can trap steam and prevent crisping. Use a spatula to press down firmly, maximizing surface contact for optimal crispiness.
Let the hash browns cook undisturbed for 4–6 minutes, allowing a golden crust to form. Resist the urge to flip too soon—patience is key here!
Step 4: Flip and Finish Cooking
Carefully flip sections of the hash browns using a large spatula. Cook for another 4–5 minutes until crispy and golden brown on both sides. Season again if needed.
Expert Tip: After flipping, press down lightly with the spatula to maintain an even texture throughout.
Step 5: Serve and Enjoy
Once crispy, transfer the hash browns to a plate and serve immediately. For added flair, sprinkle with shredded cheese, fresh herbs, or serve with sour cream or hot sauce.
Servings and Timing
- Servings: 4
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
This quick turnaround makes it perfect for busy mornings when you need something delicious without spending hours in the kitchen.
Variations to Try
- Cheesy Hash Browns: Add shredded cheddar or pepper jack cheese in the last 2 minutes of cooking for melty goodness.
- Spicy Hash Browns: Mix in a dash of cayenne pepper or smoked paprika for a kick.
- Onion & Garlic Hash Browns: Sauté diced onions and garlic on the griddle before adding hash browns for extra flavor.
- Hash Brown Patties: Form hash browns into patties for extra crispy edges—a fun twist on the classic recipe.
Storage and Reheating Tips
- Storage: Keep leftover hash browns in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat on the Blackstone or in a skillet over medium heat until crispy. Avoid microwaving, as it will soften the texture.
- Freezing: Freeze cooked hash browns in a single layer, then store in a freezer-safe bag for up to 3 months.
Pro Tip: To reheat frozen hash browns, place them directly on the griddle from the freezer. They’ll crisp up beautifully without needing to thaw first.
Frequently Asked Questions
How do I get my hash browns extra crispy?
Use plenty of oil or butter, cook on high heat, and don’t flip too soon—let the crust form first!
Can I cook hash browns from frozen?
Yes, but they may take longer to crisp up. Thawing first helps them cook more evenly.
What’s the best oil for cooking hash browns on a Blackstone?
Vegetable oil, canola oil, avocado oil, or butter work best for crispiness. Clarified butter is also an excellent choice due to its higher smoke point.
Can I use fresh potatoes instead of frozen hash browns?
Absolutely! Shred russet potatoes, rinse to remove excess starch, and squeeze dry before cooking.
How do I prevent hash browns from sticking?
Make sure the griddle is well-oiled and preheated before adding the hash browns.
Can I add eggs to my hash browns?
Yes! Crack eggs on the griddle and mix them in during the last few minutes of cooking for a hearty, protein-packed dish.
Should I cover the hash browns while cooking?
Not necessary, but covering with a dome lid can speed up the cooking process slightly.
What’s the best type of potato for homemade hash browns?
Russet potatoes work best because they have the right starch content for crisping up.
How do I keep hash browns warm while cooking multiple batches?
Keep them in a low oven (200°F) on a baking sheet while finishing other batches.
Conclusion
Crispy Blackstone Hash Browns are an easy, foolproof way to make restaurant-quality hash browns at home. With their golden, crunchy texture and buttery flavor, they’re the perfect addition to any breakfast or brunch spread. Fire up your Blackstone and enjoy this delicious classic today!
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Crispy Blackstone Hash Browns
Ingredients
- 4 cups shredded potatoes (freshly grated Russets or thawed frozen hash browns)
- 2 tbsp vegetable oil (or clarified butter for extra crispiness)
- 1 tbsp butter (for flavor)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder (optional)
Instructions
- Prep the Potatoes: If using fresh potatoes, peel and shred them using a box grater. Place the shredded potatoes in cold water for 5-10 minutes to remove excess starch. Drain and squeeze out all excess moisture using a clean towel or paper towels. If using frozen hash browns, thaw completely and pat dry to remove moisture.
- Preheat the Blackstone Griddle: Set the Blackstone to medium-high heat (375–400°F). Add vegetable oil and butter to the griddle and spread evenly.
- Cook the Hash Browns: Place the shredded potatoes onto the hot griddle in a thin, even layer. Press down firmly with a spatula to maximize surface contact (this helps create that crispy crust). Cook undisturbed for 4–6 minutes, until golden brown.
- Flip & Finish Cooking: Carefully flip the hash browns using a large spatula. Cook for another 4–5 minutes until crispy and golden on both sides. Season with salt, pepper, and garlic powder (if using).
- Serve & Enjoy: Serve immediately with eggs, sour cream, or your favorite breakfast toppings!