Cook Perfectly Crisp Hashbrowns on a Blackstone Grill

Put down about 2 table spoons of vegetable cooking oil, not olive oil. It has too strong of a flavor. Add a good handful of hashbrowns right on top of the hot oil.

Here is how I got the buttery goodness.

We always had a tin on the grill on the warm side filled with melted butter.

I would put a small ladle of melted putter on the hashbrowns as they were cooking.

This butter soaked to the bottom and helped fry the potato and add that buttery flavor.

Now, you want them crisp.

So, just let them fry together to get one big pile. Don’t be tempted to stir or flip.

Watch the edges.

Once you see the pieces stick out of the edge turn a crispy, golden brown, they are almost ready to flip.

Give them another minute or two so the potatoes continue cooking through.

Now flip. The bottom is not on the top and it should be a beautiful golden brown.

There is no need to add any more butter or oil. Let it cook for 3 to 4 minutes until the bottom edges are golden and crispy.

Plan on 15-20 minutes cooking time.

Find out how to get crispy hash browns using other cooking methods too.