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Blackstone Griddle Hash Browns

Perfectly crispy restaurant-style hash browns with a golden crust and tender interior made on a Blackstone griddle.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Servings: 4 people
Course: Breakfast, Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 4 russet potatoes medium, about 2 pounds total
  • 3 tbsp vegetable oil or canola oil
  • 2 tbsp butter
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp garlic powder optional
  • 0.25 tsp paprika optional

Method
 

  1. Peel potatoes if desired. Shred potatoes using a box grater on the large holes or a food processor with shredding disc.
  2. Place shredded potatoes in a large bowl and fill with cold water. Swish around with your hands to release starch. Drain and repeat 3 times until water stays pretty clear.
  3. Transfer potatoes to a clean dish towel, wrap up, and squeeze firmly to remove as much water as possible. Spread on paper towels and pat dry again thoroughly.
  4. Preheat Blackstone griddle to medium-high heat, 375-400 degrees. Let preheat for 10 minutes.
  5. Add oil to preheated griddle and spread with spatula to coat an area about 12x18 inches. Oil should shimmer but not smoke.
  6. Dump dried shredded potatoes onto oiled area. Spread into an even layer about 0.25 to 0.5 inch thick. Press down firmly with spatula to create contact with griddle surface.
  7. Sprinkle salt, pepper, garlic powder, and paprika over the top. Let cook undisturbed for 5-7 minutes until bottom is deep golden brown and crispy.
  8. Add butter in small pieces around the edges and let melt. Break hash brown sheet into 4-6 sections with spatula and flip each section. Press down again with spatula.
  9. Cook for another 5-7 minutes until second side is equally crispy and golden.
  10. In the last 1-2 minutes, break hash brown sections into smaller chunks and spread out a bit. Toss around a few times to get all sides crispy.
  11. Scrape off onto a plate and serve immediately.

Notes

  • Use russet potatoes, not Yukon golds or red potatoes, for best crisping results.
  • Removing excess starch and drying potatoes thoroughly is critical for crispy hash browns.
  • Don't flip too early - wait until hash browns naturally release from griddle.
  • A temperature gun is helpful to maintain 375-400 degrees surface temperature.
  • Frozen shredded potatoes can be substituted if thawed and excess moisture is squeezed out.
  • Variations: add diced onions, shredded cheese, cayenne pepper, or fresh herbs.
  • Hash browns are best served immediately and lose crispiness quickly.