Vegetable Hashbrowns (v) Recipe
Hashbrowns with green peppers, onions, mushrooms, broccoli, tomatoes, & cheese. Served with toast
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Ingredients
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Vegetable Hashbrowns
Method
Preparation of Vegetables
- 1
- 2
Prepare the Potatoes
Peel the potatoes and grate them using a box grater or a food processor.
Cooking the Hashbrowns
- 3
Heat the Oil
In a large skillet, heat the olive oil over medium heat.
- 4
- 5
Add Mushrooms and Broccoli
Stir in the chopped mushrooms and broccoli florets, cooking for another 3 minutes.
- 6
- 7
Cook the Hashbrowns
Spread the mixture evenly in the skillet and cook for about 10-15 minutes, flipping occasionally until golden brown and crispy.
Final Touches
- 8
Add Cheese
In the last few minutes of cooking, sprinkle the shredded cheddar cheese over the top of the hashbrowns and cover the skillet with a lid until the cheese is melted.
- 9
Toast the Bread
While the hashbrowns are finishing, toast the slices of bread in a toaster or on a skillet until golden brown.
Serving
- 10
Plate the Dish
Serve the vegetable hashbrowns hot with the toasted slices of bread on the side.
