We love these as a side dish for an easy weeknight dinner. And we always (or at least we always try to) make enough so there are leftovers the next morning! Then we can make a breakfast hash to wow!
Everything Potatoes:
Using our Flameware Grill Basket is easy and we think it makes the best grilled potatoes around!
- Cut up potatoes so they’re all the same size for more consistent cooking
- Toss on olive oil and seasoning, we use a cookie sheet to catch dripping and easily transport to-and-from the grill.
- Grill over medium heat or coals for 25 minutes, tossing once or twice at the 10, and 20 minute marker.
- Serve warm with sour cream and chives if you’ve got um!
Breakfast Hash:
- In a Flameware Skillet or Cazuela, add a little oil and saute peppers, onions, mushrooms, garlic, and bacon (cut into 1-inch squares).
- Add the leftover potatoes once the veggies have had time to soften and brown a little.
- When there’s about 5-minutes left, make little indents in the veggies and drop a few eggs. Cover and let the steam from the veggies cook the eggs to your preferred done-ness. We like the yokes still runny, so it’s about 4-5 minutes for us.
- You can add a little cheese too, but it’s not necessary.
- Serve warm with a cup of coffee in your favorite mug.
- {NOTE} You can do the breakfast hash on the grill too. Take that seaming cup of joe out on the deck and grill the veggies, even add the eggs. This can be an all-grill basket recipe if you want!
