Blackstone - Waffle House Hashbrowns

Crispy, Golden, and Seasoned with Ranch & Rifle’s A.P.

There’s something iconic about diner-style hashbrowns—crispy on the outside, tender inside, and loaded up just the way you like them. This recipe brings that roadside classic to your own backyard using a Blackstone griddle, a handful of simple ingredients, and a heavy dose of The A.P. for that clean, craveable flavor.

Whether you’re building a full breakfast or throwing down late-night after a long cook, this one’s easy to make and hard to beat.

Ingredients

• 2 cups frozen shredded hashbrowns

• 2–3 tablespoons butter or bacon grease

• 1 tablespoon Ranch & Rifle’s A.P. Seasoning (or more to taste)

• Optional:

  • 2–4 strips bacon, cooked

  • Fried egg, cooked over easy

  • Hot sauce of choice (Texas Pete, Crystal, etc.)

Instructions

1. Preheat the Blackstone
Get your griddle nice and hot—medium-high heat is perfect. Add butter or bacon grease and let it melt fully. If you’re cooking bacon alongside, do that first and use the rendered fat to crisp the hashbrowns.

2. Spread the Hashbrowns
Toss the thawed hashbrowns with Ranch & Rifle’s A.P. in a mixing bowl. Spread them onto the hot griddle in a thin, even layer. Let them cook undisturbed for 4–5 minutes, or until a golden-brown crust forms.

3. Flip and Finish
Use a wide spatula to flip sections of the hashbrowns. Cook another 3–4 minutes until both sides are crisp and golden. You want that crunchy edge and soft center—just like your favorite roadside stop.

4. Top and Serve
If you’re going all in, add a fried egg over easy, some crispy bacon, and a few dashes of your go-to hot sauce. Serve hot right off the griddle.

Why We Love It

Simple, satisfying, and built for the griddle. The A.P. seasoning gives just enough garlic, salt, and pepper to make these hashbrowns stand out without getting in the way. Whether you’re feeding a crew at camp or just chasing that Waffle House flavor at home, this is a solid one to have in the rotation.

Tried it? Tag @ranchandrifle and show us how you serve yours—stacked, smothered, or straight from the spatula.