Grilled Hash Browns Food

GRILLED HASH BROWNS

Steps:

• Place potatoes on a piece of heavy-duty foil (about 20 in. x 18 in.) coated with cooking spray. Sprinkle with onion, bouillon, seasoned salt and pepper; drizzle with butter., Fold foil around potatoes and seal tightly. Grill, covered, over indirect medium heat for 10-15 minutes or until potatoes are tender, turning once.

GRILLED BBQ HASH BROWNS

Steps:

• Heat grill, low about 250-300 degrees.
• Use 4 sections (1 per serving) foil, big enough to wrap hashbrowns. Lay flat and drizzle 1 tbsp of olive oil and place 1 tbsp butter onto each section of foil (save remaining 4 tbsp butter for later).
• Place half serving of potatoes (1/8 pkg) onto each piece of foil and place desired amount of cheese. Place remaining potatoes (1/8 pkg) on top of cheese, followed by remaining butter.
• Sprinkle dried onion, bbq seasoning, salt and pepper.
• Bring together 2 edges of foil and roll tight. Fold other 2 sides under. Make sure there are no openings so juices don't seep out.
• Cook on grill 30-40 minutes, turning every 10 minutes (be careful not to poke holes in foil).

GRILLED HASH BROWNS

Steps:

• Place potatoes on a piece of heavy duty foil coated with nonstick spray.
• Sprinkle with onion, boullin, seasoned salt and pepper; drizzle with butter.
• Fold foil around potatoes and seal tightly.
• Grill, covered over direct medium heat for 10-15 minutes or until potatoes are tender, turning once.

GRILLED ONION HASH BROWNS

Steps:

• Preheat grill to 350°.
• Place a large piece of tin foil shiny side up on the counter.
• Brush the foil liberally with melted butter.
• Place cold, but not frozen potatoes in centre of foil.
• Add onion.
• Toss lightly and drizzle the remaining butter on top of the potatoes and season liberally with salt, pepper and paprika.
• Fold opposite ends of foil up and over potatoes to form a pouch.
• Place the foil pouch on the grill for approximately 25-30 minutes or until potatoes and onions are tender.
• Turn the pouch once during the cooking period.
• Once they are finished sprinkle with parsley.

GRILLED HASH BROWN POTATOES RECIPE

Steps:

• Tear off a long strip of heavy-duty foil about 24 inches long and place on work surface.
• Put the potatoes in a kitchen towel and enclose in the towel; wring out the potatoes until they are almost dry.
• Mix the potatoes, olive oil, salt, and cheese right on the foil.
• Fold the short ends of the foil over the potatoes and fold, making a double seal. Then seal the sides of the foil package with more folds, but don't mold the foil tightly around the food. Leave some room for heat expansion and so the potatoes will brown, not steam.
• Grill the package over medium coals for 14 to 20 minutes, rearranging and turning the package over twice, until the potatoes are hot, with crispy browned areas.
• Open package carefully, turn into the serving bowl and serve.

CHEESY HASH BROWN POTATOES

Steps:

• Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
• Heat a cast-iron skillet over indirect heat. Melt the butter. Add the garlic with a pinch of salt and cook until it softens, about 3 minutes.
• Meanwhile, grate the potatoes on the large holes of a box grater.
• Add the evaporated milk, sour cream, thyme and hot sauce to the skillet and bring to a simmer. Add the potatoes and 1 cup of the cheese. Season with salt and pepper, move the skillet over indirect heat and cover the grill. Cook until the potatoes are just about cooked through, about 20 minutes.
• Top the potatoes with the remaining 1 cup of cheese and close the lid. Continue to cook until the cheese is melted and the potatoes are completely cooked through, 8 to 10 minutes. Serve with the scallions sprinkled over the top.
• (Alternatively, you can bake this in a 350 degrees F oven for 20 minutes, then top with the remaining cheese and bake for an additional 10 minutes.)

CLASSIC HASH BROWNS

Steps:

• Shred potatoes into a large bowl filled with cold water. Stir until water is cloudy, drain, and cover potatoes again with fresh cold water. Stir again to dissolve excess starch. Drain potatoes well, pat dry with paper towels, and squeeze out any excess moisture.
• Heat clarified butter in a large non-stick pan over medium heat. Sprinkle shredded potatoes into the hot butter and season with salt, black pepper, cayenne pepper, and paprika.
• Cook potatoes until a brown crust forms on the bottom, about 5 minutes. Continue to cook and stir until potatoes are browned all over, about 5 more minutes.

HASH BROWN SANDWICH

Steps:

• Place potatoes in a saucepan and add enough water to cover. Bring to a boil, and cook until just starting to be tender, about 5 minutes. Drain and place under cool running water to cool, then drain and pat dry. Grate into a large bowl.
• Separate the potato shreds into two sections, and place each one on a square of waxed paper. Pat each section into a 6 inch circle.
• Place bacon in a skillet over medium-high heat. Fry until evenly browned, then set aside to drain on paper towels. In a nonstick skillet over low heat, cook eggs until lightly scrambled. Eggs need to stay slightly wet.
• Heat oil in a large skillet over medium heat. While the oil heats, place the egg, bacon strips and cheese in even layers on top of one of the potato circles. Place the other circle on the top, using the waxed paper to pick it up. Place the whole hash-brown sandwich into the skillet, and fry until nicely browned on both sides, about 10 minutes per side. Cut into wedges, and serve hot.

EMILY'S FAMOUS HASH BROWNS

Steps:

• Rinse shredded potatoes until water is clear, then drain and squeeze dry. Place shreds in a bowl, and mix in the onion, flour and egg until evenly distributed.
• Heat about 1/4 inch of oil in a large heavy skillet over medium-high heat. When oil is sizzling hot, place potatoes into the pan in a 1/2 inch thick layer. Cover the whole bottom of the pan, or make separate piles like pancakes. Cook until nicely browned on the bottom, then flip over and brown on the other side. It should take at least 5 minutes per side. If you are cooking them in one big piece, it can be cut into quarters for easier flipping.
• Remove from pan, and drain on paper towels. Season with salt and pepper and serve immediately.

HASH BROWNS CHICKEN

Steps:

• Heat a large skillet on medium high heat and add oil to your pan.
• Sprinkle salt and pepper evenly on all chicken breasts. Spread 1 tsp of mustard on each chicken breast.
• Next mix your hashbrowns with the garlic salt.
• Top each breast mustard side up with hashbrowns and press down to make sure the hashbrowns stay on the chicken breasts.
• Add each chicken breast hashbrown side down to your hot pan. Cook for 5 minutes without touching the chicken. As soon as you see the sides of the hashbrowns turning a golden color carefully flip the chicken breasts over. Continue to cook for an additional 3 minutes.
• Turn your heat down to low, cover and cook the chicken for 10 minutes or until the chicken is fully cooked and no longer pink.
• Enjoy!