1/2 cup Land O Lakes Butter
1 med. onion, cut into 8 slices
2 tsp. instant chicken bouillon granules
2 tsp. dried dill weed
1/2 tsp. pepper
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| HASH BROWN POTATO BUNDLES | ||||||
| Serves 8 | ||||||
| 1 (24 oz.) pkg. (8 patties) frozen shredded hash browns 1/2 cup Land O Lakes Butter 1 med. onion, cut into 8 slices 2 tsp. instant chicken bouillon granules 2 tsp. dried dill weed 1/2 tsp. pepper |
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| Heat oven to 375 degrees. Place each frozen hash brown patty on square of heavy-duty aluminum foil. Top each hash brown patty with 1 tbsp. butter, 1 slice onion, 1/4 tsp. bouillon granules, 1/4 tsp. dill weed and dash of pepper. Bring edges of aluminum foil to center; tightly seal top and sides. Place packets on grill. Cover; grill, turning occasionally, until potatoes are fork tender (15-20 minutes). | ||||||