crispy hash browns

Looking for McDonald&#039;s style Hash Browns? Look no further than these Homemade Hash Brown Patties - Crispy on the outside and fluffy on the inside, you&#039;ll never need the drive through again!

Homemade Hash Browns

White

tbsp Vegetable/Sunflower Oil

tbsp Butter

tbsp Plain Flour

Shallot, (peeled & grated)

tsp EACH: Salt, Black Pepper

Starch

Add grated potato to a mixing bowl and add cold water. Swish around with your hand to get out as much starch as possible, then drain water away.

Place a cloth over the bowl and place the shredded potato on top. Add grated shallot on top, then twist into a ball and squeeze out as much moisture as possible.

Mould

Place into a DRY bowl and combine with 1 tbsp flour and 1/4 tsp salt and pepper. The salt will draw out a small amount of moisture from the shredded potato, which glues with the flour to keep the potato intact. Divide mixture and mould into 6 equal oval shapes. I recommend working fairly quickly as the longer you leave the patties the more wet they get.

Add 2 tbsp vegetable oil and 1 tbsp butter to a large non-stick pan over medium-high heat. Add patties and fry for 3-5mins each side OR until golden brown and crispy.

Make the crispiest Blackstone Hash Browns ever with this simple recipe!

Crispy Blackstone Hash Browns

Water

cooking oil

butter

Lawry's Seasoned Salt

Follow the instructions on the carton to prep...

Follow the instructions on the carton to prep the hashbrowns.

Preheat your griddle over medium heat for 10-15...

Preheat your griddle over medium heat for 10-15 minutes.

Drain the hash browns well.

Put a generous layer of oil down on...

Put a generous layer of oil down on the griddle.

Add the hashbrowns and spread them out into...

Add the hashbrowns and spread them out into a 1/2" thick layer. Season with about 1/2 teaspoon of seasoned salt.

LEAVE THEM ALONE for 8-10 minutes. You'll want...

LEAVE THEM ALONE for 8-10 minutes. You'll want to watch the edges for clues on when to flip. When the very edges are getting golden brown, that's your queue. Slide the spatula under a corner and gently lift to check and make sure they are browned to your liking.

Put a generous layer of oil on the...

Put a generous layer of oil on the other half of the griddle. Put a few pats of butter down in the middle of the oil. Flip the hashbrowns over onto the newly oiled part of the griddle.

LEAVE THEM ALONE and let them cook for...

LEAVE THEM ALONE and let them cook for another 8-10 minutes, or until they are as crispy as you'd like them to be. The key to crispy diner-style hashbrowns is to NOT FLIP AND STIR THEM too much, and to keep the layer thin.

Remove from the griddle and serve hot!

Hash Browns Recipe with crispy on all the sides. You know the warm cozy feeling when a golden hash brown hits your plate with a side of salsa. Learn to make this favorite, step-by-step for the best well-done papas that are naturally gluten-free.

Best Crispy Hash Browns Recipe

lb Russet potato (1 large potato, sold individually.)

Sea salt (to taste.)

Olive oil (extra virgin olive oil)

tsp Butter (I use salted butter.)

Prep the papas: Potato peeler and shred potatoes. Leave shredded potato on same surface until ready to use. No extra touching of potato shreds is necessary.

Heat oil on pan for 2-3 minutes until hot. No therms used, just be patient for the best results.

Add a few shreds to the oil. If it begins to bubble and fry immediately, the oil is hot enough.

Eyeball your hand full of potato shreds or use a measuring tool, or good grip tongs at half cup (not packed half cup). Place optional small piece of butter on top of each hash brown.

Flip after 4-5 minutes. The bottoms edges will be browning and centers will be translucent when time for hash brown flip.

Cook for 3 minutes. Once cooked, transfer hash browns carefully to cooling rack.

Repeat flip steps once more for 2 minutes additional cook time on each side.

For extra-extra well done doradita papita.

Delicious crispy on the outside and perfectly cooked on the inside , I’ll be using this recipe anytime I want quick hash browns

This griddle hash browns recipe will give you the best crispy shredded hash browns!  After trying all different types of potatoes for hash browns on the griddle, everything from raw potatoes to frozen hash browns and dehydrated hash browns, we&#39;ve had the best results with the bagged refrigerated shredded potatoes.  The key to perfectly crispy hash browns on the Blackstone is patience, lots of butter or oil, and starting with hash browns that are dried or drained well.  Enjoy!

Crispy Griddle Hash Browns

oz bag refrigerated shredded hash browns

oil oil

salt

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&quot; 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&#39;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.

Loved your deep dive and comparisons of the different types of hash browns!

I have a difficult time trying to make a diner quality hash brown. Also I want to win some of the giveaways. Lol

https://www.youtube.com/watch?v=R8iVfSy993I

When thinking about crispy hash browns on the flat top grill, the first thing that comes to my mind is which potatoes should I use for the best golden hash browns... frozen, refrigerated, or fresh potatoes? 

In this video, I cook all 3 types of hash browns on my Camp Chef griddle to see which one is best... Will it be the frozen bagged shredded hash browns, the Simply Potatoes shredded hash browns that come refrigerated, or a good old simple potato that I shred myself?

Watch to find out... and I also show you how to make your own shredded hash browns with a potato and a box grater.

@campchef 
#crispyhashbrowns #goldenbrownhashbrowns #hashbrowns #griddlebreakfast #griddlecooking #griddle

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Top 4 crispy hash browns recipes from across the web

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Homemade Hash Browns

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Best Crispy Hash Browns Recipe

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The most viewed crispy hash browns recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine