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Cyndi Allison - Grill Girl

Grilled Hash Brown Potatoes

Grilled Hash Browns
Grilled Hash Brown Potatoes

Grilled Hash Browned Potatoes will clog your arties just reading the recipe, but they sure do make up for a tasty side dish. They’re also easy, inexpensive, and serve a good-sized group of hungry folks. They seem to especially appeal to guys and kids. I love them too, but I also love to fit in my jeans.

The recipe came from one of our Navy buddies who is not exactly a health food nut, but he does know what’s tasty. We’ve cut back on the butter, but go ahead and use a whole stick if you want to.

Grilled Hash Browns

1 bag of frozen hash browns (the country cubed kind—not the shoelace style)
¼ to ½ stick of butter (or margarine)
1 medium onion (chopped fine)
2 bell peppers (any color cut in slivers)

1 throwaway foil pan (with high sides)
1 sheet of tin foil (to fit top of pan)


Once the grill is hot (medium), put the butter in the pan and let it melt. Pour in the hash browns and stir until coated. Add the onion and peppers and stir again. Cover the foil pan with tin foil and crimp the edges tight. Cook for about 20 minutes. While the potatoes are cooking, pick the pan up a couple of times and shake a bit.

Since the potatoes are pre-cooked and don’t take a long time to cook, this side dish usually cooks about the same amount of time as the meat main dish.

You can wash the throwaway pan if you’re frugal. It’s fine for two or three times if properly cleaned.

These are rich and buttery and really divine. I would not really suggest this dish when you’re trying to impress the boss, but if you’re having some rowdy guys or a gaggle of kids over for a barbeque, they will be quite the hit.


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