We get so many questions about how to cook hash browns in our griddle group, I decided to write up our easy method in a post here on the site! Read on for the full rundown on how to make Crispy Blackstone Hashbrowns!
How to Make Crispy Hash Browns on the Griddle
There’s nothing that completes a breakfast quite like a big pile of crispy diner-style hash browns, but people sometimes struggle with how to get that nice golden brown crust.
This method isn’t the only method that’ll get you where you’re wanting to go, but it is our tried-and-true way to the hash brown nirvana you’re looking for, without leaving your house.
First, the key to our crispy hash browns is to use the right potato, and for us, that means the boxed dehydrated version. They are shelf-stable, inexpensive, and several different brands make them.
Second, make sure you don’t make too thick of a layer of potatoes. Only the potatoes that are touching the surface will brown. Everything in the middle will stay pretty tender. Getting the right ratio of tender potato to crispy potato is key for the perfect hash browns.
Third, don’t skimp on the butter! Secret trick, if you didn’t put down enough butter and oil the first time, you can drizzle it over the top of the potatoes and it’ll go all the way down to the bottom.
Fourth, you need to resist every urge you have to stir, flip, or mess with those hash browns once they are on the griddle. True diner-style hash browns are only flipped ONCE, so make it count!
More Blackstone Recipes here!
Crispy Blackstone Hash Browns shopping list
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Dehydrated hash brown shreds
- Seasoned salt
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How to make crispy hashbrowns on the griddle
This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.
Soak the dehydrated hash browns according to package directions with hot water.
Fire up that griddle and let it preheat over medium heat for 10-15 minutes. It takes a while to properly and fully heat that big of a piece of steel!
Don’t skimp on the draining. If there’s any excess water in the box that the potatoes didn’t soak up, you need it gone, baby, gone.
Put your oil down and lay the hashbrowns over half your griddle in a thin 1/2″ layer. Season, and let them cook until the edges are turning golden brown and crispy.
Oil the other half of the griddle and put the pats of butter in the middle. Flip the hash browns over onto the newly oiled side of the griddle.
Let crisp up until the edges are getting golden brown again. RESIST THE URGE TO FLIP MORE THAN ONCE.
That’s it! The easiest way to make super crispy diner-style hash browns on the griddle.
Try our Blackstone Stuffed Hash Browns!
Griddle Hash Browns FAQ
Can you use another type of potato for this recipe?
Yes! You can use refrigerated, frozen, or even freshly grated hash browns for this recipe and method, however, the end results may vary. We really prefer the dehydrated potatoes for optimal results, but whatever type you use you’ll still wind up with delicious hash browns at the end, so don’t abandon ship if you have another type of potato.
What’s the best way to store and reheat leftovers?
If you make a little too much to tackle in one meal, you can store the leftover hash browns in a bag or container in the fridge. For the best results, reheat in the oven or air fryer on some tin foil. In a pinch, the microwave works too, you’ll just lose more of that crunch than you will if you use the oven or air fryer.
Try with our Traeger Baked Eggs!
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- 2 - 4.3 ounce package Idaho Spuds Dehydrated Hashbrown Potatoes
- Hot Water
- 1/4 cup cooking oil
- 1/2 cup butter
- 1 teaspoon Lawry's Seasoned Salt
- Follow the instructions on the carton to prep the hashbrowns.
- Preheat your griddle over medium heat for 10-15 minutes.
- Drain the hash browns well.
- Put a generous layer of oil down on the griddle.
- Add the hashbrowns and spread them out into a 1/2" thick layer. Season with about 1/2 teaspoon of seasoned salt.
- LEAVE THEM ALONE for 8-10 minutes. You'll want to watch the edges for clues on when to flip. When the very edges are getting golden brown, that's your queue. Slide the spatula under a corner and gently lift to check and make sure they are browned to your liking.
- Put a generous layer of oil on the other half of the griddle. Put a few pats of butter down in the middle of the oil. Flip the hashbrowns over onto the newly oiled part of the griddle.
- LEAVE THEM ALONE and let them cook for another 8-10 minutes, or until they are as crispy as you'd like them to be. The key to crispy diner-style hashbrowns is to NOT FLIP AND STIR THEM too much, and to keep the layer thin.
- Remove from the griddle and serve hot!
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Amount Per Serving: Calories: 329Total Fat: 32gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 18gCholesterol: 41mgSodium: 606mgCarbohydrates: 12gFiber: 1gSugar: 0gProtein: 1g
Nutrition data provided here is only an estimate.