Rainbow Veggie Hashbrowns

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

5 from 5 votes

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

Cook Time 15

Total Time 30

Servings Servings

Calories 480kcal

Author Ginny McMeans

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.

Nutrition