Full as a goog hash browns

  • Prep Time
    10 mins
  • Cook Time
    30-35 mins
  • Difficulty
  • Servings
  • Ideal
    • charcoal
    • gas
    • Q


  • 5 potatoes, peeled and grated
  • 5 slices pancetta, roughly chopped
  • 1/2 cup grated parmesan
  • Salt and pepper, to taste
  • Cooking oil spray             
  • 6 eggs


Step 1
Set up your barbecue for indirect cooking. Please refer to your handbook for further instructions.

Step 2
Preheat your barbecue for roasting

Step 3
Grate the potato, squeeze out any excess juice. Place into a bowl with the pancetta, parmesan, salt and pepper.

Step 4
Spray 9 holes in a 12-hole muffin tin generously with cooking oil spray. Press 3 to 4 tablespoons of the potato mixture into the cases, leaving an indent in the centre for the eggs. Spray the edges of the potato mixture with cooking oil spray.

Step 5
Once the barbecue has preheated, make adjustments to the burner control(s) if required. Place the potato cups on and cook for 15 to 20 minute

Step 6
Once the potato is golden brown and cooked through remove from the barbecue.

Step 7
Allow to cool slightly for 5 minutes, leave the barbecue on the roasting setting.

Step 8
Crack an egg into each hash brown cup, season the tops with salt and pepper. Return back to the barbecue for a further 15 minutes, or until the eggs are cooked to your liking.