Everyone loves hashbrowns right off the griddle! Crispy with a taste of butter and potatoes, this breakfast mainstay is very easy to make on your electric griddle. It doesn’t need to be just for breakfast, it works great for any meal, any time.
Hashbrowns turn out great on an electric griddle because you have a large, non-stick surface to work with. You also don’t have to wrestle with the edge of a pan when it’s time to flip, one easy motion and you have perfectly turned your potatoes.
- 1½ lbs. Russet Potatoes, peeled, washed and dried (dry thoroughly!)
- 1 tbsp. Fresh Parsley, minced
- 1 tbsp. Fresh Chives, minced
- ¼ tsp. Salt
- 1/8 tsp. Black Pepper Powder
- 1 tbsp. Vegetable Oil
- Grate potatoes; squeeze between paper towels to remove moisture.
- Preheat griddle at 300º.
- Toss grated potatoes, parsley, chives, salt and pepper in a bowl.
- Drizzle oil on griddle.
- Make patties of the potato mixture.
- Cook each side for 5 minutes, until golden brown.
- Serve hot.
How easy is this? You can successfully substitute frozen hashbrowns for this recipe, just make sure that you have removed all of the liquid. The drier the potato, the better.
Any type of vegetable oil will do, as will canola. You want the griddle hot to get a nice crisp on the potatoes, so make sure you use an oil with a high smoke point.
Hashbrowns are excellent vehicles for other items and flavors to be added to. Onions, cheese (cheddar especially), sour cream and bacon are just a few ideas. German potato pancakes include a bit of flour and baking powder, mixed with egg, to give it a richer cake-like texture. The hashbrowns then become a hybrid-part pancake, part hashbrown, but very delicious. Potato latkes have the same ingredients as potato pancakes, just varying amounts of egg and flour.
This recipe can be reheated if you have any leftovers. Just add a bit of oil to a hot pan, heat on both sides of the patty and you are ready!
Your electric griddle is a great appliance to use to make these crispy treats.