A flat-top over coals gives hash browns a crispness that a kitchen hob can’t match. The high radiant heat from below crisps the base while the edges catch wisps of smoke, adding a subtle depth that lifts a simple potato dish beyond the everyday. Using a plancha or flat-top plate on your kettle BBQ creates an even, intense heat that transforms humble ingredients into something quietly satisfying.

This recipe keeps things straightforward: potato, onion, butter, rapeseed oil, and salt. The butter and oil help develop a rich, golden crust while the onion adds a touch of sweetness and texture. Cooking directly over the fire means you get that clean, whole-food flavour that comes from fire-cooking, without fuss or unnecessary additions.

Hash browns on the plancha are a perfect example of everyday BBQ — simple, seasonal, and made with care. They work because the technique respects the ingredients, coaxing out their natural qualities with heat and smoke. It’s a humble side that holds its own, whether alongside eggs for breakfast or as part of a relaxed weekend grill.