Grilled Onion Hashbrowns Recipe

This Grilled Onion Hash Browns recipe combines tender potatoes, sweet onions, melted butter, paprika and cracked black pepper in an easy foil pouch cooked directly on the barbecue. Featured on License to Grill with Rob Rainford, these flavourful grilled hash browns make a satisfying side for breakfast, brunch or an outdoor morning gathering.

The Inspiration

Hash browns are one of the most familiar breakfast side dishes, but this License to Grill recipe takes them away from the frying pan and gives them an outdoor barbecue treatment. Instead of cooking the potatoes in batches on the stovetop, Rob Rainford wraps refrigerated hash browns, sweet onions and seasonings inside a generously buttered foil pouch and cooks the entire mixture directly on the grill.

As part of a breakfast spread, these Grilled Onion Hash Browns work particularly well because they can cook mostly unattended while eggs, bacon, pancakes or other breakfast dishes are prepared. That makes them a convenient addition to a larger brunch menu and an especially good option for feeding a crowd.

Featured in the Garage Sale Breakfast episode, this recipe fits perfectly with the idea that breakfast can be just as exciting on the barbecue as lunch or dinner. The grill becomes an outdoor kitchen, allowing familiar morning favourites to take on a smoky, barbecue-inspired character.

Ingredients

• 2 tablespoons of melted butter – (30ml)
• 4 ½ cups of refrigerated hash brown potatoes – (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)

Method

• Preheat the grill to 350°F (180°C)
• 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 finish sprinkle with parsley.

Serving Suggestions

For a complete Garage Sale Breakfast-inspired menu, pair the hash browns with Muffin Tin BBQ Eggs and Smoky Canadian Bacon. The tender potatoes make a natural accompaniment to eggs, while their mild savoury flavour balances the sweet and spicy seasoning of smoked bacon. Add Granny Smith Buttermilk Pancakes or Toasted Cinnamon Fruit Kabobs to bring a sweet element to the meal and create a generous barbecue brunch spread.

For outdoor entertaining, open the foil pouch just before serving and transfer the potatoes to a large bowl or serving platter. Sprinkle the parsley over the top at the last moment to keep its flavour fresh and its colour vibrant. Guests can then spoon the hash browns onto their plates alongside other breakfast favourites.

The potatoes are also a useful side for lunch or dinner. Serve them with grilled chicken, pork, sausages or steak whenever you want an alternative to fries or roasted potatoes.

Final Thoughts

This Grilled Onion Hash Browns recipe is an easy celebration of simple ingredients and creative outdoor cooking. With buttery potatoes, sweet onions, paprika, cracked pepper and fresh parsley, it turns a classic breakfast side into a satisfying barbecue favourite worthy of any weekend brunch.

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