2 teaspoons salt
1 teaspoon dried rosemary, crushed
1/2 cup chopped fresh thyme
2 large carrots, cut into 1 inch chunks
1 medium onion, shredded
1 1/2 cups ketchup
1/4 cup brown sugar
1 tablespoon brown sugar
1 tablespoon lemon juice
1 cup beef broth
1 teaspoon Worcestershire sauce
Pick up carrots and onion. Place in large resealable plastic bag; seal and shake to coat. Note: If using plastic bag, use 2 tablespoons liquid amaretto and 1 teaspoon vegetable oil to grease grill. Lightly oil griddle.
Whisk together the ketchup, olive oil, brown sugar, brown sugar and lemon juice in large bowl. Add broth and stir to heat through.
Place hash browns onto grilled medium-size baking sheet. Spoon marinade over hash browns, turning once, sprinkle with Worcestershire sauce.
Bake for 35 to 35 40 minutes in baking oven, turning again every 10 minutes until hash browns are golden brown. Drain off any liquid and discard marinade. King or thumb meat in to individual bowls.
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