Grilled Onion Hash Browns

5
Servings
5m
Prep Time
25-30m
Cook Time
30m
Ready In


"If you like Hash Browns and looking for a new side for your next barbecue you may want to have take a look at this recipe from the Canada Food Network 'Licence to Grill' a recipe passed to me by a family member. Posting the ingredients as used by the chef but we have both tweaked this one using less spice as found it a little too spicy for us. Spice according to your tastes."

Original recipe yields 5 servings
OK

Nutritional

  • Serving Size: 1 (341.5 g)
  • Calories 282.9
  • Total Fat - 7.6 g
  • Saturated Fat - 4.1 g
  • Cholesterol - 15.3 mg
  • Sodium - 1859.1 mg
  • Total Carbohydrate - 50.6 g
  • Dietary Fiber - 5.3 g
  • Sugars - 4.4 g
  • Protein - 6.2 g
  • Calcium - 64.8 mg
  • Iron - 3.5 mg
  • Vitamin C - 33.3 mg
  • Thiamin - 0.3 mg

Step 1

Preheat grill to 350.

Step 2

Place a large piece of foil on counter shiny side up, brush with melted butter.

Step 3

Place the cold but not frozen hash browns in center of foil, add the chopped onion.

Step 4

Toss lightly, drizzle the remaining butter on top of potatoes, season with salt, pepper and paprika.

Step 5

Fold foil to form a pouch.

Step 6

Place foil pouch on the grill for 25-30 minutes or until potatoes and onions are tender, turning pouch once during the cooking period.

Step 7

When done sprinkle with parsley.

Tips & Variations


No special items needed.

Related

MsPia

Very nice side. We all enjoyed it very much. The potatoes were steamed in the foil. I might open the pouch at the end next time to make them crispier.I followed your suggestions about the spices and the flavor was right on. Thanks for sharing Gerry.

review by:
(17 Aug 2017)

ImPat

I scaled this back for 1 serve and to make it a more complete side I added some finely sliced baby carrot and thoroughly enjoyed this with my main of http://www.recipezazz.com/recipe/oatmeal-crusted-chicken-tenders-11271, thank you Gerry for a great easy to make side, made for Billboard Recipe Tag game.

review by:
(21 Sep 2016)