Rainbow Vegetable Hash Browns
You're sure to win rave reviews with this skillet side dish made with a sweet, savory, and colorful combination of assorted shredded and diced vegetables in addition to the traditional spuds.
1 large red-skinned potato, shredded
1 large sweet potato, shredded
1 large carrot, shredded
1 medium zucchini, shredded
1 medium yellow summer squash, shredded
1/2 cup red onion, finely diced
1/2 cup red bell pepper, ribs and seeds removed, and finely diced
2 teaspoons nutritional yeast flakes
1/2 teaspoon paprika
1/2 teaspoon garlic granules
or garlic powder
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil
Place shredded potato, sweet potato, carrot, zucchini, and summer squash into a colander and squeeze vegetables to remove excess moisture. Transfer mixture to a large bowl.
Add red onion, red bell pepper, nutritional yeast flakes, paprika, garlic granules, salt, and black pepper, and mix to combine.
Place olive oil in a large nonstick skillet. Add vegetable mixture and flatten firmly with a spatula to cover the bottom of the skillet. Cook over medium heat for 5 minutes without stirring. Stir mixture and flatten firmly again with the spatula. Cook for 5 more minutes without stirring. Stir and flatten again, and continue to cook for 5 to 10 minutes longer or until veggies are tender and golden brown. Serve hot.
Substitute other shredded vegetables such as beets or parsnips, or prepare hash browns with just potatoes and some green onions, if desired.