Ready to add some excitement to your weekend mornings? Our Blackstone Hash Browns recipe is just what your brunch lineup needs. Stick with us, and we'll guide you through achieving that flawless crunch in every bite, making your brunch the talk of the table.
🍳❤️ I hope you're all ready to add a little sizzle to your breakfast routine because we're about to take a crispy, golden turn into the fabulous world of Blackstone hashbrowns.
Now, I don't know about you, but there's something utterly comforting about the sound of hash browns cooking on a hot griddle. It's like they're whispering, "Hey there, sleepyhead, welcome to the most delicious day of your life." A
nd trust me, once you've tried these hash browns, there's just no going back. Perfectly seasoned, with that irresistible crunch on the outside and melt-in-your-mouth softness on the inside, they'll make you want to jump out of bed in the morning. Ready to transform your breakfast game? Let's get cooking!
Ingredients and Substitutions
- Sea salt: Hashbrowns really need salt. Use your favorite kind and adjust the amount to your liking.
- Smoked paprika: Sweet paprika could be used, but I much prefer the smoky flavors of smoked paprika.
- Freshly ground black pepper: You could use preground if that is what you have.
- Frozen hash browns, thawed: The star of the dish, providing a crispy base. Fresh potatoes can be used as well - I've got more details on that below.
- Avocado oil: Canola or vegetable oil can be substituted.
- Butter: Adds richness and flavor to the hash browns. For a dairy-free option, try using a plant-based butter substitute.
Want to Make Homemade Hash Browns?
You'll need about 3 pounds of peeled russet potatoes for starters.
To shred them, you can use the grating disk of your food processor. Don't have one? No worries! A box grater works just fine, and if you can recruit a teenager for the task, even better.
Be sure to rinse the potatoes under cold water until the water runs clear. Then, give them a good, firm squeeze with a clean dish towel to remove the excess liquid. Now, you're all set to follow the recipe as directed.
How to Cook Hash Browns on the Blackstone
For the full recipe with measurements, visit the recipe card at the end of the post.
Preheat your Blackstone griddle to medium-high heat.
Combine the salt, smoked paprika, and black pepper in a small dish.
Place hash browns in a clean kitchen towel and wring out excess moisture.
Add 1 ½ tablespoons of the avocado oil and butter to the griddle.
When butter foams, spread potatoes into patties using ½ cup measure for each.
Press with a spatula and sprinkle with seasonings.
Reduce the heat to medium (350 °F if you have an infrared thermometer) and cook for 10 to 12 minutes, avoiding excessive browning. If you've got room on the griddle, now a good time to start cooking your bacon. (Eggs need to cook over low heat, so you'll want to adjust for that. I often cook them after everything else comes off.)
Add remaining oil, flip potatoes, and sprinkle with any remaining seasonings.
Cook for another 6 to 8 minutes until golden brown.
Tips and Tricks
- Removing Moisture: The secret to ultra-crispy hash browns lies in removing as much moisture as possible from the potatoes. Don't skimp on the towel-wringing step! The drier your potatoes, the crispier your hash browns.
- Flat and Even: When shaping your hash browns on the griddle, aim for an even thickness. This not only helps in cooking them evenly but also in achieving that satisfying crunch throughout.
- Don't Overcrowd: Give your hash browns some space on the griddle. Overcrowding can steam them instead of frying, leading to soggy hash browns. We're going for golden and crispy, not soft and mushy!
- Patience is a Virtue: Resist the urge to flip your hash browns too soon. Let them cook undisturbed for the recommended time to develop that beautiful crust. Flipping them too early can break them apart.
- Experiment with Toppings: Once you've mastered the basic recipe, feel free to get creative with your toppings. Cheese, diced bell peppers, or even a sprinkle of cayenne for a spicy kick can elevate your hash browns to a whole new level.
- Keep It Warm: If you're cooking in batches and want to keep them warm, a low oven or a covered plate will do the trick. Just be sure not to stack your griddle hash browns to keep that crispiness intact.
More Blackstone Griddle Breakfast Recipes to Try
- Blackstone French Toast: Start your day with the sweet aroma of vanilla-infused French toast.
- Blackstone Pancakes: Fluffy, buttery pancakes with crispy edges, served hot off the Blackstone for a breakfast that'll make everyone at the table smile.
- Beef Breakfast Sausage: Spice up your morning routine with homemade beef breakfast sausage, perfectly seasoned and crisped to perfection on the Blackstone.
Blackstone Hash Browns
Equipment
Ingredients
- ½ teaspoon sea salt
- ¼ teaspoon smoked paprika
- ¼ teaspoon freshly ground black pepper
- 30 ounces frozen hash browns thawed
- 3 tablespoons avocado oil divided
- 2 tablespoons butter
Instructions
- In a small bowl, combine the salt, paprika, and black pepper.
- Preheat your Blackstone griddle to medium-high heat.
- Combine the salt, smoked paprika, and black pepper in a small dish.
- Place the hash browns in a clean dish towel and wring out any excess moisture.
- Add 1 ½ tablespoons of the oil and the butter to the griddle.. When the butter foams, spread the potatoes into cakes in your desired shape. I recommend using ½ cup measure to form them. Press with a spatula and sprinkle with the seasonings. Reduce the heat to medium, and cook for 10 to 12 minutes, being careful not to let them get too brown.
- Add the remaining oil and flip the potatoes. Sprinkle with any remaining seasonings. Cook for another 6 to 8 minutes, until golden brown.
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