GRILLED ONION HASH BROWNS
GRILLED ONION HASH BROWNS
2 tablespoons of melted butter - (30ml)
4 ½ cups of refrigerated hash brown Potatos – (36oz)
1 cup of finely chopped sweet onions – (250ml)
1/2 cup of chopped fresh parsley - (125ml)
1 tablespoon of paprika – (15ml)
1 tablespoon of kosher salt - (15ml)
1 tablespoon of cracked black Pepper – (15ml)
Preheat the grill to 350ºF (180ºC)
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 Potatos in centre of foil. Add onion. Toss lightly and drizzle the remaining butter on top of the Potatos and season liberally with salt, pepper and paprika. Fold opposite ends of foil up and over Potatos to form a pouch.
Place the foil pouch on the grill for approximately 25-30 minutes or until Potatos and onions are tender. Turn the pouch once during the cooking period. Once they are finish sprinkle with parsley.
Yields: 8 servings
2 tablespoons of melted butter - (30ml)
4 ½ cups of refrigerated hash brown Potatos – (36oz)
1 cup of finely chopped sweet onions – (250ml)
1/2 cup of chopped fresh parsley - (125ml)
1 tablespoon of paprika – (15ml)
1 tablespoon of kosher salt - (15ml)
1 tablespoon of cracked black Pepper – (15ml)
Preheat the grill to 350ºF (180ºC)
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 Potatos in centre of foil. Add onion. Toss lightly and drizzle the remaining butter on top of the Potatos and season liberally with salt, pepper and paprika. Fold opposite ends of foil up and over Potatos to form a pouch.
Place the foil pouch on the grill for approximately 25-30 minutes or until Potatos and onions are tender. Turn the pouch once during the cooking period. Once they are finish sprinkle with parsley.
Yields: 8 servings
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