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