Individual servings of hash brown potatoes and chopped vegetables mildly seasoned with butter are a pleasant meal accompaniment.
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1 (24-ounce) package (8 patties) frozen shredded hash browns
1/2 cup Land O Lakes® Butter
1 medium onion, cut into 8 slices
2 teaspoons instant chicken bouillon granules
2 teaspoons dried dill weed
1/2 teaspoon pepper
Heat oven to 375°F.
Place each frozen hash brown patty on square of heavy-duty aluminum foil. Top each hash brown patty with 1 tablespoon butter, 1 slice onion, 1/4 teaspoon bouillon granules and 1/4 teaspoon dill weed; sprinkle with pepper. Bring edges of aluminum foil to center; tightly seal top and sides.
Bake 35-45 minutes or until potatoes are fork tender.
Grilling Directions: Heat gas grill on medium or charcoal grill until coals are ash white. Place packets onto grill. Cover; grill, turning occasionally, 15-20 minutes or until potatoes are fork tender.
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