Golden, crunchy, and flavorful hash browns cooked to perfection on a Blackstone griddle. With a crispy exterior and soft, fluffy interior, these hash browns are the ultimate breakfast side dish!
4cupsshredded potatoes (freshly grated Russets or thawed frozen hash browns)
2tbspvegetable oil (or clarified butter for extra crispiness)
1tbspbutter (for flavor)
1/2tspsalt
1/2tspblack pepper
1/2tspgarlic 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!