Imagine biting into the most perfectly crispy, golden-brown hash browns that crunch with every mouthful and melt in your mouth with irresistible potato goodness. These Blackstone Hash Browns aren't just a side dish - they're a breakfast game-changer that will transform your morning meals from ordinary to extraordinary! Whether you're a home cook looking to impress your family or a brunch enthusiast seeking restaurant-quality results, this recipe will be your new secret weapon in the kitchen.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 large russet potatoes
- 2 tablespoons vegetable oil
- 1 teaspoon onion powder
- Salt to taste
- Black pepper to taste
Instructions
- Wash the russet potatoes thoroughly under cold running water to remove any dirt or debris.
- Peel the potatoes completely, removing all skin to ensure a uniform texture for the hash browns.
- Using a box grater or food processor with a shredding attachment, grate the potatoes into thin, uniform shreds.
- Immediately place the grated potatoes in a clean kitchen towel and squeeze out as much moisture as possible. This is crucial for achieving crispy hash browns.
- Transfer the dried potato shreds to a large mixing bowl and season with onion powder, salt, and black pepper. Gently mix to distribute the seasonings evenly.
- Heat a Blackstone griddle or large flat skillet over medium-high heat and add vegetable oil, ensuring even coverage.
- Once the oil is hot and shimmering, spread the potato shreds in an even, thin layer across the cooking surface.
- Cook without moving for 5-7 minutes, allowing the bottom to develop a golden-brown, crispy crust.
- Using a wide spatula, carefully flip the hash browns in sections to cook the other side until equally crispy and golden brown.
- Remove from heat and transfer to a paper towel-lined plate to absorb excess oil.
- Serve immediately while hot and crispy, optionally garnishing with fresh chopped herbs or additional seasoning.
Tips
- Moisture is the Enemy of Crispiness: The key to achieving supremely crispy hash browns is removing as much moisture as possible from the potatoes. Use a clean kitchen towel and squeeze out every drop of liquid.
- Choose the Right Potato: Russet potatoes are ideal due to their high starch content, which helps create that perfect golden crust.
- Don't Rush the Cooking Process: Allow the hash browns to cook undisturbed for 5-7 minutes to develop a beautiful, crispy bottom. Resist the urge to constantly flip or move them around.
- Oil Temperature Matters: Ensure your Blackstone or skillet is at medium-high heat with evenly distributed oil before adding potatoes.
- Season Generously: Don't be shy with seasonings like onion powder, salt, and pepper to enhance the potato's natural flavor.
- Serve Immediately: Hash browns are best enjoyed hot and crispy right off the griddle, so time your cooking to serve immediately.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 50g
Protein: 6g
Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
