Grilled Hash Browns
Filed Under Breakfast, Recipe, Side Dish, Vegetable | Printer Friendly Page
This is really more of a technique than a recipe since it’s just potatoes and salt. These turn out very well on the grill and I think they are easier to do this way than on a stove top or griddle. Cooking times will vary depending on your grill.
I had always made these with Yukon gold potatoes and recently tried this with russets and failed horribly! They turned to a gluttonous mush and stuck to the foil. Stick to the Yukon golds.
Ingredients:
Shred up the potatoes with the large side of your grater. I like to leave the skins on but if you want to go through the extra effort to take them off, by all means do so. Squeeze out any excess moisture in the potatoes by wringing them through a clean kitchen towel. Spray the bottom of a sheet of heavy duty tin foil with oil and place potatoes on top. Season potatoes with salt. Spray top of potatoes with oil and cover the other side of potatoes with foil making a flat pouch.
Cook foil pouch over indirect heat for 15 minutes on one side.
Flip pouch over and place directly on grill for 5 minutes.
Open package up. Hash browns should be firm enough to be taken out of the pouch and placed directly on the grill. At this point, they should be pretty much done, but need to cook just a little longer in order to crisp up. Here is where the magic happens. The air is able to circulate around the hash browns and make them very crispy.
