Go Back
Print Recipe

Hash Browns & Veggies

Crispy hash browns topped with sauteed veggies and melted cheddar cheese. Inspired by Keys Cafe & Bakery in Minneapolis, MN
Course: Main Course, Side Dish
Cuisine: American
Servings: 4

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.