Grilled Bbq Hash Browns Recipes

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.

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.

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).

Steps:

• Sprinkle both sides of the halibut with the salt, pepper and granulated garlic. Compress the hash browns between 2 paper towels until they are flat and about the size of all 4 fillets. Eyeball the size and shape of the fillets and cut out hash brown "hats" to fit the top of each fillet. Dip the presentation side of each piece of halibut into the egg, then press a hash brown "hat" onto the egg.
• Put the melted butter and oil into a cold, 12-inch nonstick pan. Place the fillets hash brown-side down directly into the butter and oil. Place on a burner and turn the heat to medium low. Cook, undisturbed, until the hash browns are golden brown, 8 to 10 minutes. Gently flip using a fish spatula and finish cooking until the fish registers 125 degrees F, about 5 more minutes. Serve immediately with the Mango-Mint Relish.
• Mix together the mint, lime zest and juice, mango, chile and shallot in a bowl; season with salt and pepper.

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.

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.