Rainbow Veggie Hash Brown Potatoes sound like springtime and are as colorful. Hashbrowns and thinly sliced veggies are all fried together. Quick and easy.
Print
5 from 5 votes

Rainbow Veggie Hashbrowns

Rainbow Veggie HashBrowns are thinly sliced potato hash browns & veggies all fried together. Breakfast, brunch and dinner.
Course Side Dish
Cuisine Potatoes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 Servings
Calories 480kcal
Author Ginny McMeans

Ingredients

  • 32 ounces Shredded Hash Brown Potatoes - bag, frozen
  • 3 tablespoons olive oil
  • 1/2 cup carrot - 1 carrot, thinly sliced
  • 3/4 cup red bell pepper - 1 bell pepper, thinly sliced
  • 3/4 cup green bell pepper - 1 bell pepper, thinly sliced
  • 3/4 cup zucchini - 1 zucchini, thinly sliced
  • 1/2 cup onion - 1 small white onion, thinly sliced
  • 1 teaspoon sea salt
  • 1/4 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.

Nutrition

Serving: 1Serving | Calories: 480kcal | Carbohydrates: 56g | Protein: 5g | Fat: 26g | Saturated Fat: 3g | Sodium: 520mg | Potassium: 1002mg | Fiber: 5g | Sugar: 4g | Vitamin A: 685IU | Vitamin C: 62.2mg | Calcium: 29mg | Iron: 1.1mg