Easy Veggie Hash Browns Recipe Video
Ingredients
| 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) | |
| Green chili | 1 | |
| Juice of lemon | 2 Tablespoon | |
| Shredded cheddar cheese | 1⁄4 Cup (4 tbs) | |
| Sliced tomato | 1 Medium (For Garnishing) |
Nutrition Facts
Serving size
Calories 418 Calories from Fat 210
% Daily Value*
Total Fat 24 g36.6%
Saturated Fat 5.5 g27.7%
Trans Fat 0 g
Cholesterol 15.1 mg5%
Sodium 1716.7 mg71.5%
Total Carbohydrates 45 g15%
Dietary Fiber 6.2 g24.7%
Sugars 7.8 g
Protein 10 g19.7%
Vitamin A 65.7% Vitamin C 257.1%
Calcium 15.5% Iron 12%
*Based on a 2000 Calorie diet
Directions
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.
Editors Review
Chef Manjula has an Easy Veggie Hash Browns recipe both for the health conscious and for those who like delicious food. All the vegetables make up a colorful dish that is very satisfying and incredibly easy to make. A must try dish for a healthy family.Chef
