Crispy hash browns topped with sautéed vegetables and melted cheddar cheese—simply brilliant. This recipe is inspired by Keys Café and Bakery in Minneapolis. A family run business originating in St. Paul, Keys has been a fixture in the Twin Cities since the 70’s. They have since expanded out to a number of locations around the metro. When I worked just a half block from the Keys in downtown Minneapolis, I would order the #9 Potatoes Etc. for an occasional. A meal in itself, this is a hearty and satisfying favorite for either breakfast or lunch. I’ve created a simple version of this that is also great for a quick one pan weeknight supper.
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Start by cutting up vegetables, and sautéing in a large skillet until tender and then set them aside in a separate bowl. If you have any leftover vegetables from the previous night’s meal already cooked, this is a great way to use them up!
Using the same pan, cook shredded potatoes in a couple tablespoons of oil until browned on both sides and crispy. Season with salt and pepper.
Top with sautéed vegetables, and shredded cheddar cheese and cover until cheese is melted. Garnish with fresh cut tomatoes and sliced green onions.
Hash Browns & Veggies
Ingredients
- 3 large Russet Potatoes shredded. Note: To save time, a preshredded bag of hashbrowns can be substituted.
- 1/2 yellow onion
- 1/4 fresh cauliflower
- 1 fresh carrot
- 8 oz fresh mushrooms
- 1 stalk celery
- 1 green onion
- 8 cherry tomatoes
- 2 tbsp olive oil
- 1 cup Shredded Cheddar Cheese
- 1 tsp salt
- 1/2 tsp pepper
Instructions
- Chop cauliflower into small flowerettes. Peel and slice carrot on a bias. Slice celery and mushrooms. Chop onion into medium dice. In a large skillet heat 1 tbsp oil of oil and add cauliflower, carrot and celery and saute until softened. Add onlion continue to sautee for two minutes more. Finally add mushrooms and saute for one more minute or until all vegetables are softened and heated through. Transfer to bowl and set aside.
- Shred potatos using a grater or food processor. In the ssme skillet heat 2 tbsp of oil and add shedded potatoes. Cook over medium heat until golden brown, turn and brown other side. Season with salt and pepper.
- While hash browns are cooking, half the cherry tomatos and slice the green onion crosswise.
- Once hash browns are browned and crispy, arrange sauteed vegetables on top in the pan and cover with shredded cheese. Put a lid on the pan and heat until cheese is melted. Add tomato and green onion to garnish and serve.