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Easy Veggie Hash Browns Recipe Video
|Red potatoes||2 Medium|
|Zucchini||1 Small, cut in cubes approx. 1 cup cubes zucchini|
|Sliced mushrooms||1⁄2 Cup (8 tbs)|
|Red bell pepper||1 Small, cubed approx. 1 cup cubes bell pepper|
|Oil||2 1⁄2 Tablespoon|
|Salt||1 1⁄2 Teaspoon|
|Black pepper||1⁄8 Teaspoon|
|Ginger juice||1 Tablespoon|
|Chopped cilantro||1⁄4 Cup (4 tbs)|
|Juice of lemon||2 Tablespoon|
|Shredded cheddar cheese||1⁄4 Cup (4 tbs)|
|Sliced tomato||1 Medium (For Garnishing)|
Calories 409 Calories from Fat 210
% Daily Value*
Total Fat 24 g36.6%
Saturated Fat 5.5 g27.7%
Trans Fat 0 g
Cholesterol 15.1 mg
Sodium 1561.5 mg65.1%
Total Carbohydrates 43 g14.5%
Dietary Fiber 5.8 g23.3%
Sugars 7.4 g
Protein 9 g18.3%
Vitamin A 65.7% Vitamin C 257.1%
Calcium 15.5% Iron 12%
*Based on a 2000 Calorie diet
Heat the saucepan (about 8” diameter) over medium heat, grease the pan generously and spread the shredded potatoes evenly. Let it cook for 3-4 minutes.
Drizzle about 1 tablespoon of oil over potatoes and flip them using spatula, potatoes will be light golden brown.
Let the other side cook for 3-4 minutes if needed cook longer because potatoes should be golden brown both sides.
While the potatoes are cooking heat the other saucepan over medium heat put the 1 tablespoon of oil and adds all the vegetables.
Stir-fry the veggie for few minutes; veggies should be crisp and tender. Turn off the heat add ½ teaspoon of salt or adjust to your taste and black pepper. Mix it.