Ingredients:
- 2 lbs Russet Potatoes
- 3 tbsp Avocado Oil
- 2 tbsp Unsalted Butter
- 1 Large Yellow Onion, finely diced
- 1 tsp Fine Sea Salt
- 0.5 tsp Freshly Cracked Black Pepper
- 0.5 tsp Garlic Powder
Instructions:
- Wash and peel the Russet potatoes. Shred them directly into a massive bowl of ice cold water. Note: This prevents oxidation and starts the starch removal process immediately.
- Agitate the shreds vigorously. Drain the cloudy water and repeat 2-3 times until the water is crystal clear.
- Dump the potatoes into a clean kitchen towel. Wring the towel with everything you've got until no more drops of water escape.
- Preheat your Blackstone griddle to 375°F. You should feel the heat radiating from the plate when your hand is 6 inches above it.
- Pour the avocado oil over the surface. Spread the dry potatoes in an even layer, then top with the diced onions.
- Shake the salt, pepper, and garlic powder over the top. The smell of the garlic hitting the heat is your second aroma cue.
- Place the cold butter directly on the center of the potato pile. It will melt and seep into the lower layers.
- Press the pile down hard with a grill press. Cook undisturbed for 8-10 minutes until the bottom is a dark, glowing gold.
- Flip the hash browns in sections. If they break, don't worry — just smash them back together with the press.
- Cook for another 5 minutes until the second side is equally shattered and crispy. The smell of the onions caramelizing against the hot steel is a game changer. You'll notice the aroma shift from a sharp, pungent scent to something sweet and almost like toasted sugar. That’s when you know the onions have fused with the potatoes. If you love this style of over high heat cooking, you should definitely try making [Blackstone fried rice](https://kitchengriller.com/recipes/blackstone-fried-rice/) next, as it uses the same principles of surface contact and moisture control.