Ingredients
Potatoes
- 2 medium Russet potatoes, shredded
Seasonings
- 1½ teaspoons salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon black pepper
Additional
- Cooking spray, for the grill pan or basket
- Paper towels (for lining baking sheet)
Instructions
- Preheat the grill. Turn the grill to medium-high and preheat for 10 minutes until it reaches about 450 degrees Fahrenheit, ensuring a perfect temperature for crisping the hash browns.
- Prepare the potatoes. Wash and then shred the russet potatoes using a grater or food processor for a fine texture.
- Rinse the shredded potatoes. Place the grated potatoes in a large bowl and cover with water. Swish them around, drain using a strainer, and repeat this rinsing process two more times or until the water runs clear and the potatoes no longer feel sticky. On the final rinse, drain thoroughly and press down on the potatoes to remove excess water to achieve crispiness.
- Mix in seasonings. Return the drained potatoes to the bowl and toss them with salt, onion powder, garlic powder, paprika, and black pepper until evenly coated.
- Prepare the grill pan. Line a baking sheet with paper towels to catch drips, then spray a grill pan or basket generously with cooking spray and place it on top of the baking sheet.
- Form hash brown patties. Take ½ cup lightly packed shredded potatoes and place it in one corner of the grill pan, pressing down into a patty about ½ inch thick. Repeat to create 4 patties in total.
- Cook the first side. Remove the grill pan from the baking sheet and place it onto the preheated grill. Close the grill lid and cook the patties for 7-8 minutes until the bottom sides are golden brown and crispy.
- Flip and cook the second side. Carefully flip each patty and grill an additional 7-8 minutes on the opposite side, cooking until golden and crispy.
- Serve and season to taste. Remove the patties from the grill and serve hot. Add extra salt if desired, as potatoes benefit from generous seasoning.
Notes
- Rinsing the shredded potatoes is crucial for removing excess starch and ensuring crispy hash browns.
- Pressing out excess water before grilling helps achieve better browning and texture.
- Using a grill pan or basket prevents the shredded potatoes from falling through the grill grates.
- Adjust salt to your taste preference, as potatoes absorb salt well and need plenty of seasoning.
- If you don’t have a grill pan or basket, consider using a cast iron skillet on the grill as an alternative.
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Category: Breakfast
- Method: Grilling
- Cuisine: American
