So, I decided I was gonna make some hash browns on the Blackstone the other day. You know, proper ones, not those frozen things. Figured it couldn’t be that hard, right? Well, there are a few things I learned, or rather, re-learned the hard way, as usual.
First off, potatoes. I grabbed a few Russets. Heard they’re the best for this kind of thing. Peeling them is a pain, not gonna lie. Sometimes I skip it, but this time I went all in. Then came the shredding. I used my old box grater. Let me tell you, it’s a workout. My knuckles were crying by the end. Next time, maybe the food processor, if I’m feeling fancy and don’t mind the extra cleanup.
The Squeezing Part – Don’t Skip This!
Alright, here’s where most folks mess up, and yeah, I’ve been there. You shred those spuds, and they’re all wet and starchy. You gotta get that water out. And I mean ALL of it. I used to just give ‘em a little pat. Wrong. So wrong. This time, I piled the shredded potatoes into a clean tea towel. Then I twisted that thing like I was wringing out a wet sock after a monsoon. Seriously, you’d be amazed how much water comes out. If you want crispy, you gotta squeeze. No shortcuts here, folks.
Okay, with the potatoes prepped and looking considerably less soggy, I headed out to the Blackstone. Fired that bad boy up. I usually go for a medium heat for hash browns. Too high and they burn on the outside before the inside is cooked. Too low and they just steam and get mushy. Nobody wants mushy hash browns.
Then, the oil. I like using a good amount of bacon grease if I have it. Flavor, you know? If not, a neutral oil works fine. Or butter, but watch it doesn’t burn too fast. I spread the oil around, waited for that shimmer.
Cooking Time – The Sizzle and the Flip
This is where the magic starts, or so I hoped. I laid down a nice, thin layer of those squeezed-dry potato shreds. Spread ’em out. You want good contact with that hot griddle. And then, the most important part: Leave. Them. Alone. Seriously, don’t poke ‘em, don’t prod ‘em, don’t even breathe on ‘em too hard for a good 5-7 minutes. Let that crust form. This is a test of patience, I tell ya.
I seasoned them right there on the griddle. Salt, pepper, a bit of garlic powder, maybe some onion powder. Simple stuff. While one side was getting its tan, I sometimes throw on some chopped onions nearby to soften up. Mix ’em in later if I’m feeling it.
After what felt like an eternity, I carefully peeked underneath with my spatula. Golden brown? Crispy edges? Yes! Time to flip. This is where you find out if your squeezing efforts paid off. If they’re a watery mess, flipping is a nightmare. But these, these held together pretty well. Flipped ‘em over. More sizzle. Cooked the other side until it looked just as good.
And that’s pretty much it. Got ‘em off the griddle, onto a plate. They were crispy, golden, and actually tasted like proper hash browns. Not bad for a bit of elbow grease and some patience. Way better than anything you get in a bag, that’s for sure. It’s all about getting that water out and letting them crisp up. Simple, but easy to mess up if you rush it.
