Grilled Hash Browns offer a deliciously smoky upgrade to a classic dish. Crisp on the outside and tender on the inside, the grill adds a deep, charred flavor you don’t get from a skillet. They’re a hearty side that complements everything from breakfast eggs to juicy backyard burgers.
Grilled hash browns are the perfect recipe to make in your outdoor kitchen. Wait, you don't have an outdoor kitchen? That's ok, I don't either. But I do have a grill, and I do love hash browns on the grill. Grilled hash browns are lighter, crispier and have that amazing smoky flavor that only comes from cooking on a grill. They are the perfect way to start a Saturday morning breakfast.
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Ingredients
- Russet potatoes
- Salt
- Garlic powder
- Onion powder
- Paprika
- Black pepper
See recipe card for quantities.
Instructions
Step 1: Grate the potatoes, put them in a large bowl and cover them with water. Swish them around and then drain the water.
Step 2: Repeat the rinsing and swishing step until the water is clear. The potatoes will feel crisp and no longer coated or slimy. Drain well, squeeze and pat dry. Mix in the spices.
Step 3: Spray a grill grate or basket with cooking spray. Use ½ cup of potatoes to make each patty about ½ inch thick.
- Step 4: Cook on the grill on medium high heat for about 7-8 minutes per side.
Substitutions
- Gluten free - potatoes are gluten free, so no adjustments are needed.
- Vegan - this recipe is naturally vegan, so no adjustments are needed.
Equipment
A hand grater or food processor and strainer is needed to grate and strain the potatoes. A gas or charcoal grill is needed to grill the potatoes. You can also use an indoor or electric grill, but you won't get the same smoky flavor that you get with a grill.
Storage
Store in an airtight container in the refrigerator for up to 3 to 5 days.
Next Level Tips
- If you need a quicker version, you can use fresh, pre-packaged, grated potatoes found in the grocery store's refrigerated section. A typical brand is Simply Potatoes Shredded Hash Browns. They are ready to go with no rinsing needed.
- If you want the insides to be white-white, then don't skip the rinsing and don't mix in the spices. Sprinkle the spices on top instead. However, I think hash browns taste better with the seasonings mixed throughout. Mix in the spices just before shaping and grilling so that the salt doesn't draw out extra water from the potatoes.
- For an even smokier flavor, use smoked salt or smoked paprika.
- If the grill is on, add some grilled garlic bread. Or, if you're making breakfast, just grill your toast. The char adds another level of flavor to your regular toast!
FAQ
No, but russet potatoes work really well due to their starch content. After being rinsed, they seem to have the perfect amount of starch left. I've also used red potatoes as that's the kind of potato that I most commonly have on hand. Res potatoes don't contain as much starch so they don't require as much rinsing, but they also don't always crisp up as well as russet potatoes do.
No, but if the starch is not rinsed off, it can oxidize when exposed to air and turn gray. It's harmless and doesn't affect the flavor, but it can affect the texture and it's an unappetizing color. It's not a pretty gray, it's a dull, ugly gray.
Pairing
These are my favorite dishes to serve with grilled hash browns:
Grilled Hash Browns
Equipment
- 1 Hand grater or food processor
- 1 strainer
Ingredients
- 2 medium Russet potatoes shredded
- 1½ teaspoons salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon black pepper
Instructions
- Turn the grill to medium high and preheat for 10 minutes to about 450 degrees.
- Wash the potatoes and then grate them with a grater or a food processor.
- Add the grated potatoes to a large bowl and cover with water. Swish the potatoes around and drain with a strainer. Repeat twice more or until the water is clear and the potatoes no longer feel coated. They will feel more crisp once the starch is rinsed off. On the last time, drain very well and press down on the potatoes in the stainer to get all the excess water out.
- Once the grill is ready, put the drained potatoes back in the large empty bowl and mix in the spices.
- Line a baking sheet with paper towels (this catches any additional liquid from the potatoes). Spray a grill pan or basket well with cooking spray and place it on top of the paper towels on the baking sheet.
- Put ½ cup of lightly packed, grated potatoes on to one corner of the grill pan and pat down into a patty about ½ inch thick. Repeat for the 3 other patties.
- Remove the grill grate or basket from the baking sheet and place it on the grill. Close the lid and cook for 7-8 minutes or until the bottom is golden and crisp.
- Flip the patties and cook for an additional 7-8 minutes on the second side until the second side is golden and crisp.
- Remove from the grill and enjoy! Add any additional salt to taste. Potatoes need a lot of salt!
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