This is a combination of two different recipes – another Courtney favorite requested for her birthday along with the steak.

Spray a large piece of heavy duty aluminum foil (or a double layer of regular foil) with cooking spray.  Pour a 32 ounce bag of frozen Southern Style Hash Browns (chunky kind not shredded) out on foil and drizzle with Ranch dressing (I use Hidden Valley).  Mix with large spoon or spatula until hash browns are lightly coated with dressing.  Push hash browns towards center of foil forming a lose rectangle with foil exposed on all four sides.  Sprinkle generously with shredded cheddar cheese and then sprinkle generously with bacon bits.  Grab two long sides of foil and fold tightly 2 – 3 times over hash browns then fold ends tightly up leaving a little bit of breathing room on ends.  Place foil packet of potatoes on upper rack (about 8″ above flame) of gas barbeque with burners on low (about 400 degrees) and cook for about 45 – 60 minutes.  Open carefully!