Rainbow Veggie Hash Brown Potatoes are hashbrowns and thinly sliced veggies all fried together. Breakfast, brunch and dinner. Quick and easy.
Are you trying to think up a new easy side dish that you can serve at your next meal or gathering? Well, how about Rainbow Veggie HashBrowns?
At huge holiday brunch/dinner parties many people, whether family or friends, bring something to share at the feast. We have three to four side dishes to make sure all the bases are covered and one has to be the all important potato. I think that Hashbrowns would be great. Ed loves it when I fry Shredded Hash Brown Potatoes (he knows right where they are in the grocery store, halleluiah) so I am accommodating him with a little something added to make it festive. Lots of pretty thinly sliced veggies. All pan fried and really quick and easy.
If you have any Shredded Hash Brown Potatoes recipe that would be great for a brunch – I would love to hear about it. No kidding! Share with me and all of us!
One 32 oz. bag Ore-Ida Shredded Hash Brown Potatoes
4 Tablespoons olive oil
1 carrot, thinly sliced
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 zucchini, thinly sliced
1 small white onion, thinly sliced
2 teaspoons sea salt
1/4 teaspoon black pepper
An easy way to throw this all together, at the last minute, is to pre-slice all the veggies (except the zucchini) the day before - even 2 days before.
Below is a photo to help you see how to slice the most of the veggies.
If you have a julienne machine go ahead and use it. I don't have one and doing the work by hand works great anyway.
Right before you slice the veggies go ahead and peel them
Cut the carrot lengthwise down the center. This is safer so when you are slicing at the next step it is sitting flat on the counter.
Lay the flat edge down and thinly slice long strips.
Lay these strips on their side and slice, again, in long strips. Just like the photo.
Then I cut these in half across the center to mimic the hash browns.
For the bell peppers - core and take out all of the pith and seeds.
Do you know bells are easier to slice from the inside? Yes, that is true!
So ... after you clean out the bell peppers - lay each piece on it's back and slice in thin slices.
For the onion - peel - cut in half through the core.
Lay on it's flat side and cut, diagonally, from the outside edge into the center. The pieces will automatically fall apart.
If you have cut your veggies the day or two before go ahead and package them up and put them in the refrigerator.
If you are cooking now then continue on:
Heat 2 tablespoons in the largest skillet you have. One with a cover.
Add the sliced onion and saute 2 minutes.
Add the bell peppers to the pan and saute 2-3 minutes more.
Add all of the potatoes and the carrots to the vegetables in the pan and press all out in an even layer.
Sprinkle on the prepared zucchini.
Cover and cook at medium high heat for 5 minutes.
Drizzle 2 Tablespoons olive oil all over the potatoes and vegetables.
With a spatula flip over all of the ingredients without stirring.
Press down in an even layer again.
Fry for another 5 minutes and flip again.
Continue frying, if necessary, until the hashbrowns are golden brown and tender.
Serve up nice and hot on your brunch side table spread.
I was at the grocery store loading up my cart and, per usual, hitting the frozen food section last. So, I finish going up and down the aisles picking up pickles, olives and nuts when all of a sudden, there’s Ed, way down at the end. Looking around everywhere but at me. By the way, he is looking FOR me. I stand still so that it might be easier for him. Nope, he’s gone. It was even the exact right day and the right time of the day when the store wasn’t jammed with shoppers.
Been there before. So I am gazing in the hashbrown potatoes section and my cell phone rings. I hear “Where ya at?” It is so funny. My life, I love him. I tell him how to get back to the frozen vegetable area and we are again – one.