Vegetable-packed hash browns that are crispy and perfect for a hearty and healthy vegan breakfast or brunch.
Ingredients: 3 medium potatoes, grated. 1/2 onion, finely chopped. 1 bell pepper, diced. 1/2 cup frozen corn kernels. 1/2 cup frozen peas. 2 tablespoons olive oil. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1/2 teaspoon paprika. Salt and pepper to taste.
Instructions: Preheat a large skillet over medium heat. Add olive oil, onion, bell pepper, corn, and peas. Saut for 5-7 minutes, or until vegetables are tender. Add grated potatoes to the skillet, spreading them out evenly. Press down with a spatula to form a flat layer. Cook for 10-12 minutes, or until the bottom is golden brown and crispy. Flip the hash browns in sections and cook for an additional 10-12 minutes, or until the other side is golden brown and crispy. Season with garlic powder, onion powder, paprika, salt, and pepper. Mix well to combine. Serve hot, and enjoy!
Prep Time: 15 minutes
Cook Time: 25 minutes
Kaelinian Cooper
