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 Hashbrowns on the Blackstone
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
- Oil
- Butter
- 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.
1
Prep
Soak the dehydrated hash browns according to package directions with hot water.
2
Prepeat
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!
3
Drain
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.
4
Cook
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.
5
Enjoy
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.
How do you cook hash browns on a Blackstone?
To cook hash browns on a Blackstone, ensure you have preheated your griddle and placed a thick layer of butter and oil on a preheated griddle. Place the potatoes on top, spread into a thin layer, and do not touch them until the bottom is golden brown and crispy. Flip them once onto a part of the griddle with additional oil and butter, and cook until the other side is brown and crisp. Remove and serve hot.
Also – you need to use instructions that coincide with the type of hash browns you are using. There are several options available, including freshly shredded potatoes, frozen hash browns, and dried hash browns. Additionally, there are also cubed potatoes that are used for hash browns sometimes.
The general cooking method is the same, but the prep you need to do will differ.
For fresh hash browns, you’ll want to give them a quick microwave to precook the potatoes a bit for the best results. For frozen, you’ll need to thaw them first to ensure they get as crisp as you’d like and let any excess moisture drain off onto paper towels. For dry hash browns, you need to rehydrate the potatoes before cooking, but don’t over-hydrated them or you won’t get that crisp exterior.
With all methods, place the potatoes on a well-oiled, preheated griddle, and don’t touch them until the bottom is brown and crispy.
Do you use oil for hashbrowns?
You use oil and butter for hashbrowns to get the best results. Choose a neutral oil that withstands high temperatures, like avocado oil.
Can you cook frozen potatoes on Blackstone?
You can cook frozen potatoes on the Blackstone, but it is harder to get the results you’d like with frozen potatoes. It cools off the griddle too much, takes too long to heat back up, and creates excess moisture in the potatoes which can prevent them from crisping the way you’d like.
It isn’t impossible, but the most frustration I hear is from people using frozen potatoes.
Can you put too much oil on your Blackstone?
Not really! Excess oil will just drain off into the catch. So don’t worry too much about too much oil being added to your griddle. If you’re cooking foods (like hash browns) that absorb liquids, be careful how much oil you put on TOP of the food.
Try with our Traeger Baked Eggs!
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Crispy Blackstone Hash Browns
Make the crispiest Blackstone Hash Browns ever with this simple recipe!
Ingredients
- 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
Instructions
- 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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Nutrition Information:
Yield:
6Serving Size:
1Amount 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.