If you have a flat top grill, then chances are you’ve made griddle hash browns. But do you know how to make the best crispy hashbrowns on the Blackstone? We tried 4 different types of hash browns to see which were the best for cooking on the griddle… Here are the results, plus some tips for making the BEST hash browns on the flat top grill!
A flat top grill breakfast just isn’t complete without bacon, perfectly scrambled griddle eggs, and crispy hash browns.
I’m a huge fan of crispy hash browns. When I order mine smothered and covered at Waffle House, I ask for them to be “well done”. You can’t beat the crunchy strings of potatoes on the sides and the perfectly soft (but not mushy) texture on the inside. It’s pure potato perfection!
But many new griddle owners complain of mushy hash browns when they first try cooking them on the griddle. In fact, overly soft potatoes that stick together in a big pile of starchy mess are a fairly common occurrence for people that aren’t familiar with griddle cooking.
But with the right amount of oil or butter, properly prepared potatoes, and a whole lot of patience, you can have the best griddle hash browns at home, without driving to your local diner.
Here’s everything you ever wanted to know about how to cook hash browns on the griddle, including what type of hash brown potatoes work best, what griddle temperature to cook at, and my best tips for griddling perfectly crispy shredded hash browns every time:
Why You’ll LOVE Cooking Hash Browns on the Griddle:
- Cook a bunch of hash browns at once. The large surface area of most outdoor griddles is perfect for cooking crispy hash browns for a large family. With a 3 or 4 burner griddle, you can easily make 4-6 servings of perfectly cooked hash browns at one time.
- Large flat griddle surface makes flipping easier. The great thing about griddling items like hash browns and pancakes that need to be flipped is that you don’t have to try and maneuver around the sides of a skillet. Since a griddle is flat, you have plenty of space to slide your spatula underneath the hash browns and flip them easily, without your patties falling apart.
- Make other breakfast items while hash browns are cooking. Take advantage of the large cooking surface and make other breakfast items at the same time. You can cook your pancakes, sausage, or even sauté peppers and onions while the hash brown potatoes are cooking, saving you time and dishes!
What type of hash browns did we test on the griddle?
Since hash browns are probably one of the most popular foods to cook on a griddle, and since there are so many different types of potatoes you can buy to make griddle hash browns, we decided to do the ultimate taste test.
Here are the different potatoes and hash browns that we tried for our taste test:
- raw potato – We actually grated a raw potato and then dried the potato shreds on a paper towel.
- refrigerated bagged shredded hashbrowns – You can find these in your grocer’s refrigerator section. We used the Simply Potatoes brand.
- frozen hash browns – We used the Ore-Ida brand of shredded hash browns.
- dehydrated hash browns – You can find small milk carton-style containers of dehydrated shredded potatoes at Costco, Dollar Tree, or Amazon… I have had difficulties finding this style of potatoes at the major grocery stores.
Tips for Cooking the Best Griddle Hash Browns
Whether you use fresh potatoes or bagged frozen hash browns, here are our best tips for cooking hash browns on the Blackstone or other griddle:
Dry the hash brown potatoes before adding them to the griddle.
Moisture is the enemy of crispiness. If the hash browns contain excess moisture, they will steam rather than brown when placed on the hot griddle. By removing this moisture, you allow the hash browns to develop a crispy, golden-brown crust when cooked.
The easiest way that I have found to remove the excess moisture from your potatoes is with a clean kitchen towel, cheesecloth, or paper towel. However, if you use a paper towel, remember that all brands are not created equally… some may be more prone to tearing, which you don’t want because then you’ll end up with paper shreds in your potatoes. I personally use and recommend the Kirkland brand of paper towels from Costco.
Simply add a handful of shredded hash browns to the center of the towel, gather the ends of the towel, and twist tightly (like you’re wringing the towel out) over the kitchen sink. You should see a good amount of liquid come through the towel or cheesecloth. Continue squeezing until no more liquid comes out.
*If you’ve ever squeezed spinach, grated cucumber, or shredded zucchini for various recipes, then the process is the same.
Make sure the griddle is hot enough.
You can’t expect your shredded hash browns to crisp up if the griddle temperature is too low. Aim for a griddle temperature of about 400 to 425 degrees F. You want the temperature to be in that perfect range – low enough so that the potatoes don’t burn before they cook through, and hot enough that they’re able to get nice and crispy.
It’s also important to flip your hash browns to the second side in a new “zone”, or an area on the griddle that didn’t previously have food on it. That’s because adding food to your griddle top can drastically reduce the surface temp in that area, so if you were to flip the hash browns to the second side in the exact same spot, the temp will be lower and your second side may not crisp up as easily.
Use plenty of oil or butter.
In my YouTube videos, I preach that there are two secrets to the perfect hash browns: 1) Lots of oil (or butter) and 2) Lots of patience. Be sure that you lubricate your surface with plenty of oil so that the potatoes are able to fry and get crispy. Also, before I flip the hash browns to the second side, I add a few pads of butter to the top so that each side gets equally crispy.
Notice in the photo below, I’ve got a few pads of butter on each pile of hash browns before flipping them to the second side to cook on my Traeger Flat Rock griddle:
Recipe Tip:
If you’re worried about your butter burning on the hot griddle surface (because butter burns at about 350 degrees F), then you can add a squirt of a high heat oil, like avocado oil, to the pad of butter as it’s melting on the griddle. This will help to raise the burn point of the butter and prevent the burnt flavor.
Let the griddle hash browns cook undisturbed.
You may be tempted to constantly flip your hash browns or check them for doneness, but letting the potatoes cook undisturbed is a crucial step in the cooking process. When hash browns are left undisturbed, they come in direct contact with the hot griddle surface. This direct contact promotes even browning and ensures that each piece develops a crispy, golden-brown exterior.
Also, flipping the hash browns too frequently can cause them to break apart, or worse, become mushy. Not to mention, constantly flipping or stirring the potatoes can disrupt the cooking process and extend the overall cooking time.
Be patient!
Cooking crispy hash browns on the griddle takes longer than you might expect, so be patient! It’s not uncommon for the piles of shredded hash browns to take up to 10 minutes to cook on the first side… of course that time will vary depending on what griddle brand you have, what type of potatoes you’re using, etc.
Don’t skimp on the seasoning.
Potatoes are naturally pretty bland, so don’t go too light on the seasoning. We love our own Shake That All-Purpose Seasoning (a mixture of salt, pepper, garlic, and butter flavors) for hash browns, but you can also use regular salt or a mixture of seasoning salt and table salt. Play around with the seasonings to see what flavor profile you like best.
What Type of Hash Browns to Use for the Best Griddle Hash Browns?
So after making all 4 kinds of hash browns on the griddle, what type of potatoes do we recommend? Our favorite was the bagged, refrigerated shredded hash browns (Simply Potatoes brand), because of the overall texture and convenience. But here’s a rundown of the pros and cons of each type of hash brown:
Refrigerated Shredded Hash Browns
- Convenient and easy to prep – We typically don’t have to drain or squeeze this type dry before cooking.
- Yields nice crispy hash browns with a good texture – The individual potato strands stay separated more
- One of the more expensive options
- Shorter “use by” dates – Don’t stay good as long as other options
Frozen Hash Browns
- One of the less expensive options for hash browns
- Don’t have to worry about shelf life since they are frozen
- Tend to be more mushy when cooked (if you try to cook them from frozen)
- Can thaw the frozen hash browns before cooking for a better texture, but that takes more time
Dehydrated Hash Browns
- Yields a good texture – The individual potato strands stay separated rather than clumping together like frozen.
- Typically one of the less expensive options
- Don’t have to worry about them going bad – Longer shelf life, great for camping
- Have to go through the extra steps to rehydrate (soak in water) and drain/squeeze dry before cooking
Raw Potatoes
- Probably the cheapest option
- Can get clumpy or mushy if you don’t rinse or dry them well because of the extra starch
- Requires much more prep work – You will need to wash the potato, grate the potato, rinse the shreds, and drain/squeeze dry before cooking.
How to Cook Different Types of Shredded Hash Browns on the Griddle
Each type of shredded potatoes has its own unique steps before you even add them to the griddle. Here’s how to prep the different types of potatoes before you even turn the griddle on:
For Raw Potatoes
Using raw potatoes to make hash browns is great in terms of texture and taste, but only if you go through the proper steps to prep them, and there’s definitely more work involved if you choose to grate fresh potatoes. Here’s how to use raw potatoes for griddle hash browns:
- Wash the outside of the potato well under warm water, or peel the potato if you prefer.
- Grate the potato using the largest hole on a box grater.
- Rinse the shredded potatoes well under cold running water to remove the excess starch.
- Drain the potato shreds in a wire mesh strainer.
- Spread the potatoes out on a clean tea towel or kitchen towel.
- Roll and twist the towel to wring out the excess moisture. Keep squeezing until no more water is draining from the potatoes.
For Dehydrated Hash Browns
Dehydrated hash browns are another good choice if you’re looking for a crispy texture, and one of the main benefits of this variety is that they’re shelf stable – perfect for making griddle breakfasts while you’re camping or tailgating. Here’s how to prepare boxed dehydrated hash browns before cooking them:
*These instructions may vary based on the brand that you’re using.
- Rehydrate the shredded potatoes according to the package instructions. For the Idaho Spuds brand, this involves adding the carton of hash browns to one carton-full of hot water. Covering the bowl, and allowing the hash browns to sit for 12 minutes.
- Drain well in a mesh strainer or colander to remove excess moisture. You can also squeeze dry if you wish.
For Bagged Refrigerated Hash Browns
- Simply open the bag! This type is the easiest to prep, and yields one of the best results!
*See the Difference? Notice how you can see the individual strands or shreds of potato in the photo above? That’s the BEST thing about using the refrigerated bags of pre-shredded potatoes… since the potatoes are already well-drained out of the bag, they don’t clump together or get mushy during the cooking process. One of our favorite options!
For Frozen Hash Browns
You can technically cook the hash browns from a frozen state, but we’ve found that there is way too much moisture in the potatoes if you do it that way, causing the hash browns to steam rather than crisp up. Instead, if you’re going to use frozen shredded potatoes, I recommend you follow these steps:
- Thaw the unopened bag of hash browns overnight in the fridge. Make sure that they thaw for at least 12 hours so that they have time to fully thaw.
- Drain the shredded potatoes in a mesh strainer or colander. Then, squeeze the potatoes in a towel to remove as much moisture as possible.
FAQ’s about Cooking Blackstone Hash Browns
How long does it take to cook hash browns on the Blackstone?
Hash browns take longer to cook on the griddle than you may expect… especially if you like your hash browns crispy like I do. In fact, on my YouTube videos I always say that perfect hash browns require two things: 1) lots of patience and 2) a good amount of oil or butter.
Of course, cooking time will vary based on a number of factors like the temperature of your griddle, the outside temperature, and how you like your hash browns cooked, but plan on 7-10 minutes per side for a total cook time of about 14-20 minutes.
What griddle temp for hash browns?
After cooking a variety of hash browns on the Blackstone, I’ve found that the best temperature range is about 400-425 degrees F.
Can I add onions or other ingredients to my hash browns?
Absolutely! That’s the great thing about cooking griddle hash browns – you can use the extra space on the griddle to sauté bell peppers, diced onions, or fresh jalapeños at the same time and mix them into the potatoes or layer them on top when the hash browns are done cooking.
How do I know when to flip my hash browns?
Your hash browns should be ready to flip when the outer edges or strands of potatoes are browned and crispy. You can also carefully slide your spatula under one side of the hash browns and lift slightly to see if they are browned.
Another sign that the hash browns are almost ready to flip is that the patties should move as a whole “unit” if you try to scoot them over on the griddle surface. When you use the spatula to move them, you’ll notice that they will feel solid on the bottom.
Any other good griddle breakfast recipes?
Glad you asked! We’ve got loads of other breakfast recipes for the griddle, but here are some of our favorites:
- Hash Brown Casserole Griddle Cakes – Like individual “cakes” of the popular Cracker Barrel hash brown casserole! Great to try if you like making shredded hash browns on the griddle.
- Biscuit Tacos – Use canned biscuits, flatten them out, and cook them on the griddle. Then, fold the flattened biscuits into a taco form and fill with your favorite breakfast ingredients… so good!
- Our Favorite Homemade Blackstone Pancakes – Plus ALL my secrets for making the best pancakes on the griddle!
Crispy Griddle Hash Browns
Ingredients
- 20 oz bag refrigerated shredded hash browns *We like the Simply Potatoes brand found in the refrigerator section of the grocery store.
- 4 tablespoons high heat cooking oil *We prefer avocado oil for griddle cooking.
- 6 tablespoons butter
- your choice of seasoning – salt and pepper, seasoned salt, or Shake That All-Purpose Seasoning
Instructions
- Preheat griddle to about 400-425℉.
- Oil/butter the griddle surface. Plan where you will cook your griddle hash browns, and oil/butter the areas for each individual patty. Add about 1 tablespoon of butter to each separate area, and add about ½ tablespoon of high heat cooking oil to each pad of butter as it is melting. *Adding the oil to the butter helps to prevent burning.
- Add the hash browns to the butter/oil. Divide the bag of shredded hash browns into 4 equally sized portion, and place each portion in the melted butter/oil. Use your spatula to gently press down on the potatoes and form them into rounds that are about ½" thick.
- Season the hash browns. Sprinkle your choice of seasoning on top of each hash brown patty.
- Cook untouched on the first side. Allow the hash browns to cook untouched on the first side for about 8-10 minutes. Hash browns are ready to flip when the outer edges are crispy and golden brown, and the bottoms are evenly browned.
- Flip to the second side and cook until done. Before flipping add about ½ tablespoon of butter and ½ tablespoon of cooking oil to a fresh area on the griddle (or add a pad of butter to the top of each patty if you don't have any clear space on your griddle). Using your spatula, flip each patty into the freshly melted butter/oil. Cook on the second side an additional 7-8 minutes, or until crispy and golden brown. Remove from the griddle, and serve hot.
We shredded fresh potatoes, rinsed them in cold water multiple times then spun them in a salad spinner to dry, excellent!!!! For those that don’t have the hand strength to wring their potatoes out with a tea towel this worked great for me.
That’s a great tip Kathi! A salad spinner is one of the few kitchen gadgets that I don’t have yet, and we’ve been meaning to get one.