Grilled Bbq Hash Browns
Elevate your next backyard barbecue with these Grilled BBQ Hash Browns—an irresistible side dish packed with smoky, savory flavors and a crispy golden crust. Made with freshly grated russet potatoes seasoned with bold BBQ spices, smoked paprika, and garlic, these hash browns are cooked to perfection in a grill-safe skillet for that quintessential smoky flavor. Topped with melted cheddar cheese and a sprinkle of fresh green onions, each bite is a mouthwatering blend of crispy and gooey textures. Perfect as a crowd-pleasing addition to grilled meats or a stand-alone snack, this easy-to-make recipe delivers restaurant-quality flavor with just 20 minutes of prep. Serve it with a dollop of sour cream for an extra tangy finish, and watch it become the star of your cookout menu!
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 2 tablespoons BBQ seasoning
- 1 teaspoon Salt
- 1 teaspoon Garlic powder
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Black pepper
- 3 tablespoons Olive oil
- 2 stalks Green onions, chopped
- 1 cup Cheddar cheese, shredded
- 0.5 cup Sour cream (optional, for serving)
Instructions
Peel the russet potatoes and grate them using the large holes of a box grater. Place the grated potatoes in a clean kitchen towel and squeeze out as much moisture as possible. This step is crucial to achieving crispy hash browns.
Transfer the grated potatoes to a mixing bowl and add the BBQ seasoning, salt, garlic powder, smoked paprika, and black pepper. Mix well to combine.
Drizzle the olive oil over the potato mixture and toss to coat evenly.
Preheat your grill to medium-high heat (approximately 375–400°F). If using a charcoal grill, make sure the coals are evenly spread for consistent heat.
Lightly oil a grill-safe skillet or cast-iron pan and place it on the preheated grill. Allow the skillet to heat for 3–5 minutes.
Spread the potato mixture evenly in the skillet, pressing it down firmly with a spatula to create a compact layer.
Cover the grill and cook the hash browns for 10–12 minutes, or until the bottom is golden brown and crispy.
Using a wide spatula, carefully flip the hash browns. If flipping the entire layer is challenging, divide it into smaller sections. Cook for an additional 10–12 minutes on the second side.
Once both sides are golden and crispy, sprinkle the chopped green onions and shredded cheddar cheese evenly over the hash browns. Cover the grill again for 2–3 minutes, or until the cheese is melted.
Remove the skillet from the grill and let the hash browns cool slightly. Slice into wedges or squares and serve warm, optionally topped with a dollop of sour cream.
Nutrition Facts
Calories |
1807 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.1 g | 127% | |
| Saturated Fat | 42.6 g | 213% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 180 mg | 60% | |
| Sodium | 4186 mg | 182% | |
| Total Carbohydrate | 176.0 g | 64% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 16.2 g | ||
| Protein | 55.1 g | 110% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1133 mg | 87% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 4435 mg | 94% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
