A delightful twist on the classic hash brown bundles, these savory dill potato packets are perfect for a quick and flavorful side dish.
Preheat your oven to 375°F (190°C).
Ensure the oven is fully preheated to maintain consistent cooking temperatures.
Cut squares of heavy-duty aluminum foil, one for each hash brown.
Use heavy-duty foil to prevent tearing during cooking.
Place a frozen hash brown in the center of each foil square.
Keep the hash browns frozen to maintain their shape during preparation.
Top each hash brown with 1 tablespoon of butter, a slice of onion, a sprinkle of bouillon granules, dill weed, salt, and pepper.
Distribute the toppings evenly for consistent flavor.
Bring the edges of the foil together and seal tightly to form a packet.
Ensure the packets are sealed to trap steam and enhance cooking.
Bake the packets in the preheated oven for 35-45 minutes or until the potatoes are tender.
Check one packet for doneness before removing all from the oven.
Alternatively, grill the packets over medium heat for 15-20 minutes, turning occasionally.
Grilling adds a smoky flavor to the dish.
Carefully open the packets and serve hot.
Be cautious of the hot steam when opening the packets.
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