Rainbow Veggie Hashbrown Potatoes are super easy using frozen potato hashbrowns and fried together with lots of veggies. Breakfast, brunch, and dinner. Quick, gluten-free and delicious.
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. Sometimes even two different potato dishes.
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. Rainbow Veggie Hashbrowns it is!
How Do You Julienne Carrots, Bell Peppers, and Zucchini?
I've explained a bit in the recipe card just in case you've printed it out but here are some helpful tips for safety.
When getting ready to julienne carrots, slice lengthwise down the center. Then lay one half on its flat side and start to slice. That keeps the carrots from rolling.
Prepare zucchini the same way. It is all just so much easier to handle.
Bell Peppers cut much easier from the inside out. So, cut the bell pepper in half lengthwise and core getting out all of the seeds. Then lay the outside of the bell pepper on it's back and slice from the inside.
Here's a view of how I handle the veggies. I don't use a mandolin for these because I like the veggies a little thicker.
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.
He's 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.
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, my love.
I tell him how to get back to the frozen vegetable area and we are again - one.
I am a potato addict. If I can make a new recipe starring potatoes then I am so happy. Want to see a couple more.
The scalloped potatoes are the most popular on the blog with the instant pot recipe giving it a good race.
📋 Recipe
Rainbow Veggie Hashbrowns
Ingredients
- 32 ounces Shredded Hash Brown Potatoes - bag, frozen
- 3 tablespoons olive oil
- ½ cup carrot - 1 carrot, thinly sliced
- ¾ cup red bell pepper - 1 bell pepper, thinly sliced
- ¾ cup green bell pepper - 1 bell pepper, thinly sliced
- ¾ cup zucchini - 1 zucchini, thinly sliced
- ½ cup onion - 1 small white onion, thinly sliced
- 1 teaspoon sea salt
- ¼ teaspoon black pepper
Instructions
- 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. Keep them wrapped in a moist paper towel in a baggie,
- Peel and 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's 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.
Paula - bell'alimento
ah hashbrowns, bring them on!
Julie
Love the extra veggie additions!
Ginny McMeans
Me too Paula!
Ginny McMeans
Thanks so much Julie!
Nutmeg Nanny
These potatoes are so colorful! I bet they taste delicious with all those veggies 🙂
Dawn Lopez
YUM, that looks so good. What a great idea! Glad your SO eventually found you, that is funny 😉 It usually happens to me when we're at Walmart... but generally my husband can't find me because I'm NEVER where I say I'll be.
Ginny McMeans
Thanks Nutmeg Nanny! Yes, they are sooo good.
Ginny McMeans
Thanks Dawn! Ha! I will have to use that 'try and find me' trick. 🙂
Susan
Pass the hashbrowns! Great additions! Colorful and adds plenty of flavor.
Jocelyn@Brucrewlife
I'm loving all of the deliciousness you put into these hash browns! They bring such awesome color to the dish! 🙂
Ginny McMeans
I'll be right there Susan! 🙂 Thanks!
Ginny McMeans
Hey! Thanks so much Jocelyn!
Summer Davis
This side dish looks absolutely delicious! I love that Ore-Ida can be consumed by vegans. So many companies add crap to their food, it's nice to know that I can go to the freezer section and get the Shredded Hash Brown Potatoes to make recipes a little easier without adding junk to my diet. Delish! #client
Ginny McMeans
You are so right Summer! We happily buy Ore-Ida ALL the time.
Nicole
These look so great!
Ginny McMeans
Thanks Nicole!
Lisa Bynum
Great side item idea! This would pair well with just about anything.
Annissa
Wow! Rainbow is right! I love the gorgeous color that the veggies add!
Monica | Nourish + Fete
I love the idea of making a traditional potato side dish a little healthier with the addition of all those colorful veggies! I would definitely dive into this at a holiday table!
David @ Cooking Chat
What a great idea for getting some more veggies involved along with some tasty hashbrowns!
Rae
I think any recipe that includes hash browns is probably going to be pretty tasty and well received in my house. I’ll have to try this!