All RecipesBreakfast
How to Make Hash Browns on a Blackstone Griddle – 4 Ways Tested
5.01 reader rating
Prep
Cook
Serves
Level
Griddle
About 320–340°F
5.0 · 1 rating
I cooked fresh, refrigerated, frozen, and dehydrated hash browns on the Blackstone and did a blind taste test. Same griddle, same method. The results surprised me.
I tested four different types of shredded hash browns on the Blackstone griddle: fresh russet potatoes, refrigerated shredded potatoes, frozen shredded hash browns, and dehydrated hash browns. Same griddle. Same basic method. Then we did a blind taste test to see which one I actually preferred.
Fresh hash browns (Method 1)
- •2 medium russet potatoes
- •Avocado oil, as needed
- •Salt and pepper or your favorite seasoning, to taste
Refrigerated, dehydrated and frozen (Methods 2–4)
- •Refrigerated shredded potatoes
- •Dehydrated hash browns, prepared according to the package directions
- •Frozen shredded hash browns, kept frozen until cooking
- •Avocado oil, bacon grease or clarified butter, as needed
- •Salt and pepper or your favorite seasoning, to taste
Instructions
- 1Preheat the griddle to about 320–340°F (160–171°C). You want enough heat to develop that crispy golden crust without burning the potatoes before the inside gets tender.
- 2Add a generous amount of avocado oil or your preferred cooking oil to the griddle. Hash browns need some fat to get crispy, so this ain't the time to be stingy. Clarified butter or bacon grease can also be added for extra flavor and browning.
- 3Once the potatoes hit the griddle: don't touch 'em. Spread the potatoes into a relatively thin, even layer and tuck the edges together, then leave them alone. Give them approximately 4–7 minutes on the first side, checking near the end for a deep golden-brown crust. Flip and continue cooking until the second side is browned and the potatoes are cooked through.
- 4Method 1, fresh hash browns: grate the russet potatoes using a box grater or food processor. You can peel them first or leave the skins on. Place the shredded potatoes in a bowl and cover with cold water, massage them around in the water, then drain. Repeat the rinsing process 2–3 times.
- 5Dry the fresh potatoes extremely well. A salad spinner works great, or squeeze them dry in a clean kitchen towel. Getting rid of that excess starch and moisture made a BIG difference.
- 6Cook the fresh hash browns: add plenty of oil to the preheated griddle, spread the shredded potatoes into a thin, even layer and lightly season. Leave them alone until a good golden crust develops, then flip and cook the second side until crispy and tender.
- 7Method 2, refrigerated hash browns: add a generous amount of oil to the griddle, spread the refrigerated potatoes into a thin layer, and season to taste. Leave them alone until browned underneath, then flip and cook until crispy and cooked through. These took a little longer to develop good color and benefited from a little extra oil during cooking.
- 8Method 3, dehydrated hash browns: prepare the potatoes according to the package directions, then preheat the griddle to approximately 320–340°F (160–171°C). Add plenty of oil, spread the prepared hash browns into a thin, even layer, and season to taste. Don't mess with them while that first crust develops, then flip once they're deeply golden and crispy and cook the second side until browned.
- 9Method 4, frozen hash browns: keep the hash browns frozen until cooking. Add plenty of oil to the hot griddle, spread the frozen potatoes into a thin layer, and season to taste. Let them cook undisturbed until browned, add additional oil if they begin looking dry, then flip and continue cooking until golden and crispy.
Hussey's Egg-Griddle Tips
- ▸Use russet potatoes when making fresh hash browns.
- ▸Rinse fresh shredded potatoes 2–3 times.
- ▸Get fresh potatoes as dry as possible before cooking.
- ▸Keep frozen hash browns frozen until they hit the griddle.
- ▸Use more oil than you think you need.
- ▸Bacon grease or clarified butter adds great flavor and helps with browning.
- ▸Spread the potatoes relatively thin.
- ▸Don't overcrowd them.
- ▸Don't constantly flip or stir them.
- ▸Wait for a good crust before flipping.
Blind taste test results: 1. Fresh shredded potatoes, 2. Refrigerated shredded potatoes, 3. Dehydrated hash browns, 4. Frozen shredded hash browns. Do your own hash brown test and see which one wins at your house. That's Some Good Groceries!
