- 3-1/2 cups frozen cubed hash brown potatoes, thawed
- 1 small onion, chopped
- 1 tablespoon beef bouillon granules
- Dash seasoned salt
- Dash pepper
- 1 tablespoon butter, melted
- 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. Yield: 4 servings.
Originally published as Grilled Hash Browns in Quick Cooking January/February 2003, p51
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Reviewed May. 17, 2015
"pmhenderson. turn off 1 set of the burners and move it over."
Reviewed Jun. 12, 2009
"How do you cook on indirect heat on a gas grill?? pmhendrson"