Hash Browns on the Cuisinart Griddler

Oh how I do love hash browns. Specially the hash browns that are cooked until crispy on an old flat-top griddle. Nice and golden brown. I don’t have a big diner griddle (yet), but I do have the Cuisinart Griddler, which makes fantastic hash browns. There’s nothing fru-fru about them, just great taste and texture.
Don’t laugh, but I like to serve my hash browns with butter. Yep, butter. I know that’s not normal. Most folks like ketchup or hot sauce. I always butter potatoes, no matter if they’re roasted, tater tots, or hash browns. I do draw the line at putting butter onto French fries, though.

Hash Browns on the Cuisinart Griddler
Author: 
Recipe type: Side
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2-4 servings
 
Ingredients
  • 2 medium Russet potatoes, peeled, shredded
  • 1 medium sweet onion, shredded
  • 1 teaspoon olive oil
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
Instructions
  1. Place the potatoes and onion in a bowl full of cold water. Soak for 5 minutes, drain, and fill again. Soak again for 5 minutes and drain. Continue rinsing and draining until the water no longer turns milky from the potato started.
  2. Install the flat cooking plates on your Griddler and open the Griddler flat so you can cook on both plates at once.
  3. Set your Griddler Selector to 'Griddle' and the Griddle temperature to 425 F.
  4. Note that the top plate seems to not get as hot.
  5. Drain potatoes well then toss with the oil, salt and pepper.
  6. Divide the potatoes between the Griddler plates and spread out evenly.
  7. Do not mess with the potatoes, let them cook for about 20 minutes or until you notice they are starting to turn golden brown on the bottom.Note that the top plate seems to not get as hot so the potatoes there may take longer to cook.
  8. Carefully flip the potatoes and cook another 20 minutes or until they are nice and golden brown and are as crispy as you like them.
  9. Serve hot with more salt and pepper, ketchup, or whatever you desire.

Grilled Potatoes with Mustard-Garlic Dressing

There aren’t a lot of grilled sides that I prefer just as much as the grilled main dish at a meal. The mustard-garlic dressing on these grilled potatoes really hit a tone for me. Tender, buttery potatoes contrasted with tangy mustard and vinegar. I found the combination to be perfect, and easy to make to boot.
Anita and I recently ran across The Mustard Man at an event at the Jungle Jim’s market in Fairfield, OH. After sampling each of the mustards I instantly picked up a bottle of each one. They are truly fantastic. Instead of whole grain mustard, I used The Mustard Man’s Simply Peppered mustard in the dressing for these grilled potatoes. The light peppery flavor brought a nice little bite.

Grilled Potatoes with Mustard-Garlic Dressing
Author: 
Recipe type: Side
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
 
Ingredients
  • 2 pounds new potatoes, all about the same size
  • Kosher salt
  • 3 tablespoons white wine vinegar
  • 2 tablespoons whole-grain mustard
  • 2 cloves garlic, minced
  • Freshly ground black pepper
  • 1/2 cup extra-virgin olive oil
  • Vegetable oil
  • 1/4 cup fresh parsley, chopped
Instructions
  1. Boil the potatoes in a pot of salted water until just tender. Alternatively, steam the potatoes using a steamer. Drain and let cool slightly.
  2. Whisk together the vinegar, mustard and garlic. While still whisking, add the oil until emulsified. Season with salt and pepper.
  3. Fire up your grill for medium-high cooking.
  4. Toss the potatoes with a little oil. Season with salt and pepper and add to a grill basket. Note: I put the grill basket over a sheet pan so that any excess oil drips off.
  5. Place the basket onto the grill and cook for 5-10 minutes, stirring gently, or until the potatoes are done and have a light char.
  6. Transfer potatoes to a large bowl and drizzle with the dressing. Toss to coat.
  7. Serve garnished with the chopped parsley.

Bacon-Wrapped Mexican Potatoes

Boy, crispy bacon… spicy Mexican chorizo sausage… cheese… I could actually just have these bacon-wrapped Mexican potatoes for dinner. By themselves. Nothing else. Just give me a platter of them and check on me in 15 minutes to see if I need more. They’re like grilled potato skins taken to a whole new level.

Bacon-Wrapped Mexican PotatoesI love the spicy kick from chorizo. But, if you don’t, you can easily change these potatoes up to be a little more mellow by making them Italian-style. Substitute crumbled cooked mild Italian sausage for the chorizo, mozzarella for the queso fresco, and sour cream for the crema. Excellent!

Bacon-Wrapped Mexican Potatoes
Author: 
Recipe type: Side
Prep time: 
Cook time: 
Total time: 
Serves: 20 potatoes
 
Ingredients
  • 20 small new red potatoes, rinsed
  • 1 tablespoon vegetable oil
  • Kosher salt and freshly ground black pepper
  • 8 ounces Mexican chorizo
  • 1/2 cup shredded or crumbled Queso fresco
  • 10 pieces bacon, halved
  • Toothpicks
  • Mexican crema (or sour cream)
  • Fresh chopped green onions or cilantro, for garnish
Instructions
  1. Preheat your oven to 425 F.
  2. Brush potatoes with oil and season with salt and pepper. Place on a foil-lined baking sheet and roast until tender, 20-30 minutes. Remove and let cool.
  3. Fire up your grill for indirect cooking (you can also make these in the oven, so keep your oven going if you're going to cook these indoors).
  4. Meanwhile, crumble the chorizo into a medium skillet over medium-high heat. Cook until browned. Remove from heat. Note: You want to get the chorizo fairly well crumbled. If you are having trouble doing so, just let the cooked chorizo cool a bit then pulss a few times in a food processor.
  5. Cut just enough of the bottom of each potato so that they can stand up straight. Then cut just enough off the top so you can scoop them out. Take a small mellon baller or spoon and spoon out the insides.
  6. In a bowl combine the chorizo and cheese and spoon into each potato.
  7. Wrap a halved piece of bacon around each potato and secure with a toothpick.
  8. Place on the grill over indirect heat and cook until the bacon starts to crisp, about 20 minutes, or bake in the oven at 425 F.
  9. Serve topped with a small dollop of Mexican crema or cream cheese and garnish with green onions or cilantro.

Baby Potatoes on the Char-Broil Big Easy

I absolutely love roasted baby potatoes. They taste almost like whipped butter, with a fantastic creamy insides. But my favorite part is that crispy skin that pops when you bite into it. The Char-Broil Big Easy cooks up baby potatoes perfectly, and in no time at all. No pre-boiling is required. Just toss them with some oil, salt and pepper and garlic and into the cooker they go!
Baby Potatoes on the Char-Broil Big EasyAlthough you can cook a few potatoes on the rack that comes with the Big Easy, you really want to add a bunk bed basket (or two) so you can cook more at once. If you prefer a potato with a little bit of spicy kick to it try my Fire-Eater potatoes also made on the Big Easy.

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

Baby Potatoes on the Char-Broil Big Easy
Author: 
Recipe type: Side
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Grab a bunk bed basket or two to be able to cook more potatoes at once..
Ingredients
  • 1 pound baby potatoes, rinsed, patted dry
  • 2 teaspoons Olive oil
  • Kosher salt and pepper to taste
  • 2 teaspoons garlic, minced
Instructions
  1. Fire up your Big Easy.
  2. Place the potatoes in a medium bowl.
  3. Add a splash of oil and toss to coat.
  4. Season with salt and pepper. Add garlic and toss to coat.
  5. Transfer potatoes to the Big Easy basket and cook until tender, 15-20 minutes. Check for doneness by poking the potatoes with a long skewer.

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Fire-Eater Potatoes on the Char-Broil Big Easy

Baby potatoes have such a wonderful creamy sweetness to them. I love them roasted so the skin gets just a bit crispy. They pop when you bite into them. The Char-Broil Big Easy is the perfect cooker for making a lot of things, and these Fire-Eater potatoes are one of them. Roasted potatoes hit with a nice seasoning mix that brings a little heat to offset the sweetness.
Fire-Eater Potatoes on the Char-Broil Big EasyYou can substitute any rub or seasoning mix you desire, but you might want to shy away from any that contain a lot of sugar which might burn in high heat. These Fire-Eater potatoes do cook quickly since they are smaller, but keep an eye on them if you do use a sweeter spice mix. For a little more mellow (but still super yummy!) potato using the Big Easy, try my roasted baby potatoes.

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

Fire-Eater Potatoes on the Char-Broil Big Easy
Author: 
Recipe type: Side
Cuisine: American
Prep time: 
Cook time: 
Total time: 
 
You'll need a Big Easy Cooking Rack fitted with 9" pie pans as shown in the picture above, or you can use a Big Easy Bunk Bed basket lined with foil.
Ingredients
Instructions
  1. Fire up your Big Easy.
  2. Place the potatoes in a large bowl.
  3. Drizzle with just enough oil to lightly coat the potatoes.
  4. Add the Fire-Eater seasoning and toss to coat.
  5. Add potatoes to your Big Easy and lower into the cooker and cook until tender, 15-20 minutes depending on the size. I use a long bamboo skewer to poke the potatoes to test for doneness.

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Grilled Volcano Potatoes

One thing is for sure when it comes to these grilled volcano potatoes. I double-dog dare you to try and take one off my plate. These little tasty potatoes are packed with everything you dream of, from gooey melted cheese to smokin’ hot jalapenos. All topped with an incredible sour cream sauce that I have since been using to top everything from regular ole baked potatoes to enchiladas.
Grilled Volcano PotatoesThe bacon wrapped around the potatoes crisps up perfectly on the grill. It gets a little help from the barbecue sauce. Don’t like what I stuffed them with? Use anything you want. Ham. Pulled pork. Shredded chicken. You can’t go wrong no matter what you use.

Grilled Volcano Potatoes
Author: 
Recipe type: Side
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
 
Ingredients
For the potatoes
  • 6 medium red potatoes, rinsed
  • Olive oil
  • Kosher salt freshly ground black pepper
  • 6 slices bacon, half cooked (I just toss them in the microwave for a few minutes, but you can also partially cook them when you cook the other 2 slices below)
  • 2 slices bacon, cooked, crumbled
  • 1-2 jalapenos, seeded, diced
  • 3/4 cup shredded extra sharp cheddar cheese
  • 1/2-1 cup barbecue sauce
  • Sliced green onions, for garnish
For the sour cream topping
  • 1 cup sour cream
  • Hot sauce, to taste
  • 1 teaspoon smoked paprika
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • Kosher salt and freshly ground black pepper
Instructions
  1. Preheat your oven to 400 degrees.
  2. Brush the potatoes with olive oil and season with salt and pepper.
  3. Place in the oven directly over the rack over a foil-lined baking sheet (to catch any drippings).
  4. Bake for 15-20 minutes or until just tender. Remove and let cool.
  5. Meanwhile, combine the sauce ingredients and mix well.
  6. Cut just a bit off each end of the potatoes so that they stand up straight on one end.
  7. Using a small melon baller, scoop out the inside of the potato (from the top flat side). Leave about 1/4" or so of the potato 'walls'.
  8. Wrap each potato with a piece of partially cooked bacon and secure with a toothpick.
  9. Stuff the potatoes with crumbled cooked bacon, jalapenos, and cheese.
  10. Fire up your grill for indirect cooking, 350-400 F.
  11. Place potatoes on the grill and grill for about 30 minutes or until the bacon is crispy. Brush with the BBQ sauce every 10 minutes.
  12. Serve garnished with the sour cream topping and green onions.

 

Baked Potatoes on the Char-Broil Big Easy

I rarely eat baked potatoes as a side. Instead, I prefer to cook up a big ole Russet potato, load it up with all of my favorite toppings, and eat it as the main course. They are truly one of my favorite foods. I like my potatoes done perfectly, with a slightly crunch skin. If I’m cooking them indoors, in the oven, I follow the recipe for the Best Baked Potatoes. They always come out fantastic.

This time I decided to see if I could get the same great results cooking potatoes on my Char-Broil Big Easy. And boy, did I ever get great results. These potatoes were as great as (if not a bit better than) the potatoes made in the oven. Creamy insides, slightly crunchy skin, just absolutely perfect.
Baked Potatoes on the Char-Broil Big EasyI didn’t want to bury the flavor of these great baked potatoes, so I topped them simply: a bit of crumbled cooked bacon, a little butter, a dollop of sour cream, cheese, and a few green onions. Perfection.

Baked Potatoes on the Char-Broil Big Easy
Author: 
Recipe type: Side
Cuisine: American
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • Russet potatoes
  • Olive oil
  • Kosher salt
  • Your favorite potato toppings
Instructions
  1. Fire up your Big Easy.
  2. Rinse the potatoes under cold water and brush off any dirt. Dry well with a paper towel.
  3. Pierce each potato 4 times with a sharp knife.
  4. Lightly brush the potatoes with oil.
  5. Sprinkle some salt onto a plate and roll the potatoes in the salt.
  6. Place potatoes into the Big Easy cooking basket.
  7. Bake until potatoes are done (210 F internal temperature, or tender all the way through when poked with a knife), 40-60 minutes depending on their size. You can also test for doneness by squeezing the potatoes (with potholders on). If they give easily, they are done.
  8. Serve with your favorite toppings.

Cedar Planked Creamy Mashed Potatoes

After making cedar planked Cajun mashed potatoes the other day, I just had to make traditional creamy mashed potatoes the same way. And although I love mashed potatoes right out of the pot, finishing them on cedar over a hot grill just takes them to a new wonderful place. A happy place. There’s a light aroma and flavor of cedar. Not overwhelming or overpowering at all. Really just perfect. And hey, mashed potatoes on a plank on grill looks cool. It’ll amaze your friends and neighbors!
Cedar Planked Creamy Mashed PotatoesReally, any good mashed potato recipe can be used here. Just make sure that the potatoes are somewhat firm or they’ll run off the plank. That would be a mess. A big mess.

I made these cedar planked creamy mashed potatoes on my just-refurbished 15 year-old Weber gas grill, but any good grill will do. Just make sure you have room for the plank.

Cedar Planked Creamy Mashed Potatoes
Author: 
Recipe type: Side
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8-10 servings
 
Ingredients
For the potatoes
  • 5 pounds Russet potatoes, quartered
  • 2 sticks unsalted butter, softened
  • 1 8 oz package cream cheese, softened
  • 1 cup heavy cream
  • 1 teaspoon seasoned salt
  • 1/2 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
For the chive butter
  • 1/4 cup unsalted butter, softened
  • Chives, to taste (dry chives can be used instead of fresh)
Instructions
  1. Soak a cedar plank in water.
  2. Bring a large pot of salted water to a boil.
  3. Add the potatoes and boil until tender, about 20 minutes.
  4. Drain and return to the pot.
  5. Add remaining ingredients and mash with a potato masher or hand mixer.
  6. Fire up your grill for indirect cooking.
  7. Mound potatoes onto the plank and put onto the grill over indirect heat.
  8. After 15 minutes add small spoonfuls of the chive butter to the tops of the potatoes (make tiny indentations so the butter doesn't run off) and cook another 5 minutes.
  9. Serve hot.
For the chive butter
  1. Mix all ingredients well. Don't be shy with the chives.