These grilled hash browns require very little fat, so you get all the flavor without the extra calories – and they are delightfully crisp on the outside and tender on the inside.
Grilled Hash Browns
Prep and Cool time
Author: Vered DeLeeuw
Recipe type: Breakfast
Yield: 2 servings
- 1 lb. (2 medium) unpeeled russet potatoes
- 1 medium onion
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ tablespoon olive oil
- Heat a dual-contact indoor grill such as a George Foreman grill. Or heat a double-burner grill pan over medium-high heat.
- Wash and peel the potatoes and onion. Shred in food processor using the shredding attachment. Mix together and place in colander to drain. Press on them with your hands to extract as much water as possible, then extract even more moisture using paper towels. The drier the mixture is, the crispier the hash browns will turn out.
- Brush grill surfaces with oil.
- Place the potato mixture on the grill, spreading evenly, then pressing on it to flatten. Sprinkle with salt and pepper.
- Close the lid (if using a George Foreman grill) and grill 10-15 minutes.
- Use a large spatula to transfer the partially cooked hash browns to a cutting board. Brush the grill again with more olive oil, flip the hash browns to the other side and grill 10-15 more minutes, until browned and crisp on both sides.
Nutrition Per Serving
Calories: 203; Fat: 3g; Carbohydrates: 44g; Sugar: 4g; Sodium: 583mg; Fiber: 5g; Protein: 6g