Crispy Gloden Hashbrowns

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Hello friends,

If you’ve ever made shredded hash browns on your Blackstone and they turned out pale, soggy, or stuck to the surface—you’re not alone. But once you figure out the right method, they’re actually super simple.

Here’s the quick breakdown:

• Preheat your griddle to 375–400°F
• Add a generous amount of oil or butter (about 2 tablespoons per 2 cups of hash browns)
• Toss the shredded hash browns in the fat with a little seasoned salt (½ tsp) and pepper (¼ tsp)
• Spread them out thin—thinner than you think
• And the most important step: don’t touch them for 8–10 minutes
• Once the edges are golden brown, flip and finish cooking

That’s it. You get crispy, golden-brown hash browns every time.

But ...

If you've been following me for a while you know I love tater tot hash browns—yes, literally smashing thawed tater tots on the griddle. If you’ve never tried them, I seriously recommend giving it a go. They're ridiculously crispy and already seasoned. One of my favorite breakfast potatoes ever.

If you want to see the whole process and hear my take on the different types of hash browns—scratch vs. frozen vs. fresh vs. boxed—I break it all down in this week’s video which is below.

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This Weeks Poll

How Many People Do You Griddle For?

I’m asking because it helps me write better recipes—for both my videos and the website. I’ve been thinking about writing most recipes for 2 people, since it’s easy to double them for 4. But griddles are great for feeding a crowd, so maybe I should just default to 4?

Feel free to reply to this email with your opinion—or just fill out the quick poll. I’d really appreciate it!

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Watch My Video:

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​Cheers,
Johnny

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I'm still really enjoying this oil spritzer/pourer. It’s inexpensive and definitely worth grabbing on Amazon. (Affiliate link—if you use it, I may earn a small commission at no extra cost to you.)