Crispy Blackstone Hash Browns Recipe: Golden Morning Magic

Whipping up crispy blackstone hash browns demands serious skill and a touch of culinary magic.

Golden potato shreds sizzle across the griddle, creating a symphony of crunch and flavor.

Some cooks struggle to achieve that perfect golden exterior, but not you.

Kitchen wisdom suggests the right technique makes all the difference in potato perfection.

Cast iron surfaces work wonders when mastering this classic breakfast staple.

Seasoned chefs know the secret lies in moisture removal and high heat.

You’ll want to grab a spatula and get ready for a crispy adventure that transforms simple potatoes into a breakfast masterpiece.

All You Need For Crispy Blackstone Hash Browns

• Russet Potatoes: Starchy potatoes perfect for creating crispy, golden hash browns with a fluffy interior.
• Frozen Hash Browns: Convenient alternative with similar texture and crispiness potential.

• Cold Water: Helps eliminate excess potato starch for better browning.
• Clean Towel, Paper Towels: Essential for thoroughly drying potato shreds to ensure maximum crispiness.

• Salt, Black Pepper: Enhances the natural potato flavor and adds basic seasoning.
• Olive Oil or Butter: Provides rich flavor and helps create a golden, crispy exterior.

• Onion Powder, Garlic Powder: Adds depth of flavor to the hash browns.
• Paprika: Offers a subtle smoky note and attractive color.

How To Make Crispy Blackstone Hash Browns At Home

Step 1: Prepare Potato Base

If using fresh potatoes, grab Russet potatoes and a box grater. Carefully shred the potatoes into thin, delicate strands. Submerge the shredded potatoes in cold water for a quick 5-10 minute bath to wash away extra starch. Drain the water completely and use a clean kitchen towel or paper towels to squeeze out every drop of moisture. For frozen hash browns, let them thaw fully and gently pat dry with paper towels.

Step 2: Season the Potato Mixture

• Salt
• Black pepper
• Garlic powder
• Onion powder

Mix these seasonings thoroughly into the potato shreds, ensuring every strand gets coated with delicious flavors.

Step 3: Preheat Blackstone Griddle

Fire up your Blackstone griddle to medium-high heat. Add a generous layer of cooking oil or butter, creating a golden, sizzling surface that will transform your potatoes into crispy perfection.

Step 4: Create Potato Patties

Shape the seasoned potato mixture into compact patties. Press them firmly to help them hold together and create a uniform thickness for even cooking.

Step 5: Cook to Golden Crispiness

Carefully place the potato patties onto the hot griddle. Let them cook undisturbed for 4-5 minutes until the bottom turns a beautiful golden brown. Gently flip the hash browns and cook the other side until equally crisp and crunchy.

Step 6: Serve and Enjoy

Transfer the sizzling hash browns to a serving plate. Optional: Top with fresh chives, a sprinkle of extra salt, or serve alongside your favorite breakfast companions like eggs, bacon, or toast.

Little Tricks For Crispy Blackstone Hash Browns

• Rinse Away Starch: Soak shredded potatoes in cold water to eliminate excess starch, ensuring your hash browns become ultra-crispy and golden brown on the Blackstone griddle.
• Pat Completely Dry: Use a clean kitchen towel or paper towels to squeeze out every drop of moisture, which is crucial for achieving that perfect crispy texture without sogginess.
• Season Generously: Sprinkle salt, pepper, and optional garlic powder directly onto the potatoes before cooking to enhance their natural flavor and create a delicious seasoned crust.
• Oil Temperature Matters: Preheat your Blackstone griddle and use a moderate amount of oil to create an even, golden-brown surface that prevents sticking and promotes crispy edges.
• Avoid Overcrowding: Spread hash browns in a thin, even layer to ensure each potato shred gets direct heat contact, resulting in maximum crispiness and uniform cooking.

How To Keep Crispy Blackstone Hash Browns Crunchy

• Refrigerate leftover hash browns in an airtight container for up to 3 days.
• Reheat them quickly in a skillet over medium heat to restore their crispy texture.
• Avoid microwaving, which can make them soggy and lose their delightful crunch.
• Freeze cooked hash browns flat in a freezer-safe container for up to one month, separating layers with parchment paper to prevent sticking.

Perfect Pairings For Crispy Blackstone Hash Browns

• Boost Breakfast Harmony: Pair these crispy hash browns with sunny-side-up eggs and thick-cut bacon for a classic morning combo that delivers perfect texture and rich, savory flavors.
• Wine Country Brunch Twist: Complement the potatoes with a light, crisp mimosa or sparkling white wine like Prosecco, which cuts through the richness and adds a refreshing morning zest.
• Protein Power Plate: Serve alongside scrambled eggs with sharp cheddar cheese and sliced ham to create a protein-packed breakfast that balances the crispy potato's satisfying crunch with creamy and meaty elements.
• Condiment Companions: Elevate the hash browns with homemade salsa, tangy sour cream, or zesty hot sauce to add layers of flavor and provide a delightful contrast to the golden, crispy potato texture.

Cool Ways To Change Crispy Blackstone Hash Browns

• Golden Herb Fusion: Mix finely chopped rosemary, thyme, and parsley into shredded potatoes before cooking, creating an aromatic herb-infused version that elevates the classic hash brown flavor.
• Cheesy Crunch Edition: Sprinkle sharp cheddar or parmesan cheese between potato layers while cooking, allowing cheese to create crispy, golden edges and add rich, savory depth.
• Spicy Southwest Kick: Incorporate diced jalapeños, a pinch of smoked paprika, and green onions into the potato mixture for a zesty, bold southwestern-style hash brown experience.
• Veggie Power Blend: Fold in grated zucchini, finely diced bell peppers, and minced garlic to boost nutrition and introduce colorful, fresh vegetable notes to traditional hash browns.

Need Answers About Crispy Blackstone Hash Browns

• Why should I soak shredded potatoes in cold water?

Soaking helps remove excess starch, which allows the hash browns to become crispier and prevents them from becoming gummy or sticking together during cooking.

• Can I use other potato varieties instead of Russet?

While Russet potatoes are ideal due to their high starch content and crispy texture, you can use Yukon Gold or red potatoes, but they might not get as crispy as Russet potatoes.

• How do I know when my hash browns are perfectly cooked?

Look for a golden-brown color and a crispy exterior. The edges should be dark and crunchy, and the potato should feel firm when pressed with a spatula.

• Is it necessary to squeeze out moisture from potatoes?

Yes, removing excess moisture is crucial for achieving crispy hash browns. The drier the potatoes, the better they will crisp up on the Blackstone griddle.

What Makes Crispy Blackstone Hash Browns So Craveable

• Effortless Breakfast Prep: Whip up these hash browns in minutes, whether using fresh potatoes or convenient frozen options, making morning cooking a breeze.
• Crispy Texture Guaranteed: The key moisture-removal technique ensures perfectly golden, crunchy hash browns that deliver restaurant-quality results right at home.
• Quick Family Crowd-Pleaser: Versatile enough for busy weekday breakfasts or leisurely weekend brunches, these hash browns appeal to both kids and adults with their irresistible crunch and simple flavor.
• Minimal Ingredient Requirement: Using just potatoes and basic techniques, this recipe proves you don't need complicated ingredients to create a delicious side dish that everyone will love.

Crispy Blackstone Hash Browns Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 22 reviews

• Total Time: 20 minutes
• Yield: 4 1x

Print Recipe

Pin Recipe

Description

Golden, crispy Blackstone hash browns deliver a breakfast sensation that elevates morning comfort food. Potato shreds sizzle with perfectly seasoned edges, promising a delightful crunch you’ll crave from first bite to last.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 4 cups (946 ml) shredded potatoes (freshly grated Russet potatoes or thawed frozen hash browns)

Cooking Fats:

• 2 tablespoons (30 ml) vegetable oil (or clarified butter for extra crispiness)
• 1 tablespoon (15 ml) butter (for flavor)

Seasonings:

• ½ teaspoon (2.5 ml) salt
• ½ teaspoon (2.5 ml) black pepper
• ½ teaspoon (2.5 ml) garlic powder (optional)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Thoroughly rinse Russet potatoes under cool water to remove surface dirt, then pat dry with clean kitchen towels.
2. Using a sharp box grater, carefully shred potatoes into uniform, thin strands, capturing them in a large mixing bowl.
3. Submerge shredded potatoes in cold water for 7-8 minutes, allowing starch to release and settle at the bottom of the bowl.
4. Drain potatoes using a fine-mesh strainer, then transfer to a clean kitchen towel or several layers of paper towels.
5. Vigorously press and squeeze the potato shreds to extract maximum moisture, ensuring a crispy texture when cooking.
6. If using frozen hash browns, completely thaw at room temperature, then use paper towels to blot away any excess liquid.
7. Prepare the Blackstone griddle by heating it to medium-high temperature and lightly coating the surface with cooking oil.
8. Spread the potato shreds evenly across the heated griddle, creating a thin, uniform layer for maximum crispiness.
9. Season the potatoes with salt and pepper, allowing them to develop a golden-brown crust without constant stirring.
10. Carefully flip the hash browns when the bottom turns deep golden and crisp, cooking the opposite side until evenly browned.
11. Remove from griddle and transfer to a serving plate lined with paper towels to absorb any residual oil.

Notes

• Remove starch thoroughly by soaking shredded potatoes in cold water, which helps achieve an ultra-crispy texture and prevents gummy hash browns.
• Pat potatoes completely dry before cooking to ensure maximum crispiness and prevent steaming instead of browning on the Blackstone griddle.
• Spread potato shreds in a thin, even layer without overcrowding the cooking surface to guarantee golden-brown, crunchy results with perfect caramelization.
• Season generously with salt and pepper right after placing potatoes on the griddle to enhance flavor and create a delicious seasoned crust that elevates the entire dish.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Breakfast, Snacks
• Method: Frying
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 250
• Sugar: 1 g
• Sodium: 1000 mg
• Fat: 12 g
• Saturated Fat: 3 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Carbohydrates: 34 g
• Fiber: 3 g
• Protein: 4 g
• Cholesterol: 10 mg