Recipes

Everybody seems to have an opinion about hash browns. Fresh potatoes are better. Frozen are easier. Dehydrated get crispier. Refrigerated are the way to go. Well, instead of arguing about it, I figured we'd cook 'em all. I tested four different types of shredded hash browns on the Blackstone griddle: · Fresh russet potatoes · Refrigerated shredded potatoes · Frozen shredded hash browns · Dehydrated hash browns Same griddle. Same basic cooking metho

How to cook bacon, sausage, crispy hash browns, fluffy pancakes, and eggs on the Blackstone griddle - all without making a hot mess Cooking a full Blackstone breakfast sounds easy - until the bacon is burning, the pancakes are raw in the middle, the eggs are turning black, and everything else is getting cold. The good news is that cooking bacon, sausage, crispy hash browns, pancakes, and eggs together on a Blackstone griddle is not hard. You just need a game plan, the right c

Eggs look simple—until they hit a flat-top griddle. Too much heat and the butter smokes, the bottoms turn brown or black, and the whites get rubbery before the yolks are where you want them. The big lesson from this cook is simple: heat management is your friend. The #1 Rule: Control the Heat Start low. A Blackstone can keep building heat even with the knobs set to low, especially depending on ambient temperature and wind. For most of these eggs, the griddle is kept around 24