Grilled Hash Browns
Grilled hash browns have crispy edges, a tender center and a smoky flavor from the grill. They're a hearty, flavorful side that pairs with anything from breakfast to burgers.
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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