Best way to make hash browns on a Blackstone

HofstraJet · January 2017

At RD the other day I found a 10# box of shredded hash browns for $3 (expiring in a week). Figured I would give them a shot.

Tried cooking them by just throwing them on the Blackstone with a little oil and tossing them around, but they cooked very unevenly.

Any suggestions?

Image: https://us.v-cdn.net/5017260/uploads/editor/52/va7430882nga.jpg

theyolksonyou · January 2017

Haven't tried that brand, but a par cook in the microwave or drying overnight helped my hash brown game with fresh grated and frozen as well. Gotta get em dryer to get browned.

FATC1TY · January 2017

Put them in clean kitchen towel and squeeze all the moisture out.

Oil your pan, but in your instance the griddle. Lay them out thin mash them together and let sit. Once they set together flip and cook. I ususlly season and cover them to cook the other side up and have the great crust that hash browns just need to be good !

i have had the thought to use some corn starch and let them sit in fridge to dry up though.

bhedges1987 · January 2017

Don't you know you'll die from eating hash browns? There was a post on it yesterday!

Jeremiah · January 2017

Following. My black stone hashbrowns suck.

blasting · January 2017

This is my method.

Get the griddle nice and hot. Once you put down the hash browns, use your squirt bottle with oil to apply an even amount of oil. Cover. Once browned / crispy to your liking, flip, apply more oil, and then cook the rest of the way uncovered.

nolaegghead · January 2017

Fresh potatoes - shred, squeeze out excess water, par cook in microwave for a few minutes, oil griddle, flatten and cook until brown, flip the whole thing without tearing it up, cook other side until crispy and brown.

Jeremiah · January 2017

I think the covering is what I'm missing. In the frying pan I do this, but not on the blackstone. I'll have to figure out some sort of cover...

FATC1TY · January 2017

They make covers for griddles. Or use a as bowl even.

thetrim · January 2017

Ask @hapster and @CTMike They cooked the hell outta some at the Nola's Brisket Camp last year!

HeavyG · January 2017

Jeremiah said:

I think the covering is what I'm missing. In the frying pan I do this, but not on the blackstone. I'll have to figure out some sort of cover...

Big wok cover might do the trick:

https://www.amazon.com/Winco-WKCS-14-Stainless-Steel-4-Inch/dp/B003HEV05U/ref=sr_1_3?ie=UTF8&qid=1485396755&sr=8-3&keywords=griddle+dome

blasting · January 2017

@Jeremiah I've got a couple melting domes that work ok. Even better is a large pot lid. If I'm cooking for the masses, a 14" kettle lid works great.

Jeremiah · January 2017

Thanks for the ideas fellas.

theyolksonyou · January 2017

Steamer trays of various sizes.

tarheelmatt · January 2017

Jeremiah said:

I think the covering is what I'm missing. In the frying pan I do this, but not on the blackstone. I'll have to figure out some sort of cover...

I use an old fry pan lid.

You're a metal man, make something cool for a lid!

theyolksonyou · January 2017

Half a '57 fin.

Theophan · January 2017

I don't have a Blackstone, but I really think the crucial thing is leaving them alone until they've browned, then flipping them over and, again, leaving them alone until they've browned. Never flip them if they're not browned on the bottom. You just keep growing and flipping, browning again and flipping, until there's enough browned stuff scattered through the potatoes to your taste.

Botch · January 2017

There was a diner nearby that made the best hashbrowns, they were loose, not formed into a cake, but deliciously browned and wonderful. I've never been able to replicate, and they're out of business now.
Will be watching this thread; thanks.

nolaegghead · January 2017

Theophan said:

I don't have a Blackstone, but I really think the crucial thing is leaving them alone until they've browned, then flipping them over and, again, leaving them alone until they've browned. Never flip them if they're not browned on the bottom. You just keep growing and flipping, browning again and flipping, until there's enough browned stuff scattered through the potatoes to your taste.

A griddle is a very large skillet. No difference other than size.

blasting · January 2017

Image: https://us.v-cdn.net/5017260/uploads/editor/d0/9gs4kp88bx6o.jpg

All this hashbrown talk was making me hungry - thought a visual was in order.

Ozzie_Isaac · January 2017

nolaegghead said:

Theophan said:

I don't have a Blackstone, but I really think the crucial thing is leaving them alone until they've browned, then flipping them over and, again, leaving them alone until they've browned. Never flip them if they're not browned on the bottom. You just keep growing and flipping, browning again and flipping, until there's enough browned stuff scattered through the potatoes to your taste.

A griddle is a very large skillet. No difference other than size.

No it is not. They are different.

Ozzie_Isaac · January 2017

A skillet is a North American term for a frying pan (UK: frypan). It's usually round in shape and made in a variety of metals (usually iron, steel, aluminium or copper). Often in the North American context, it's usually made of cast or wrought iron (see pic below).

A campfire skillet

A griddle is a heavy cast-iron or wrought-iron plate (usually square in shape) that's heated in a variety of ways for cooking food. A griddle historically used to be a miner's sieve with a wire bottom, and sometimes this is still the meaning for some people.

A cast-iron black square griddle pan

nolaegghead · January 2017

Boy I stand corrected.

Grillin_beers · January 2017

I haven't tried covering them, maybe that's what's been missing in mine. I'd say that mine are pretty good, just not perfect. They are a lot better if I've just cooked some bacon and cook them in the bacon grease.

Ozzie_Isaac · January 2017

nolaegghead said:

Boy I stand corrected.

You should not stand, but bow to your intellectual superiors.

nolaegghead · January 2017

Ozzie_Isaac said:

nolaegghead said:

Boy I stand corrected.

You should not stand, but bow to your intellectual superiors.

I really thought they were functionally synonymous. I was totally wrong. You are super intillektuallie superior!

Tools of the Trade 11

griddle

frying pan

Ozzie_Isaac · January 2017

Sinonimous implies funktunally similiar. Don't knead both wurds.

HeavyG · January 2017

nolaegghead said:

Ozzie_Isaac said:

nolaegghead said:

Boy I stand corrected.

You should not stand, but bow to your intellectual superiors.

I really thought they were functionally synonymous. I was totally wrong. You are super intillektuallie superior!

griddle

frying pan

The bottom pan is not a frying pan, it is a tamagoyaki pan.

I guess you could fry in it tho.

Ozzie_Isaac · January 2017

HeavyG said:

nolaegghead said:

Ozzie_Isaac said:

nolaegghead said:

Boy I stand corrected.

You should not stand, but bow to your intellectual superiors.

I really thought they were functionally synonymous. I was totally wrong. You are super intillektuallie superior!

griddle

frying pan

The bottom pan is not a frying pan, it is a tamagoyaki pan.

I guess you could fry in it tho.

Next thing you know, he will be calling a pot and kettle the same thing.

nolaegghead · January 2017

pots and kettles are both black

johnnyp · January 2017

nolaegghead said:

pots and kettles are both black

did you just assume their ethnicity?

Best way to make hash browns on a Blackstone

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