Easy Veggie Hash Browns


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)


Boil the potatoes peel and shred, Potatoes should be not over boiled they should be firm. After shredding potatoes should be approx. 1-1/2 cup. Set aside.

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.

Recipe Summary

Difficulty Level: Easy
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 2

Nutrition Facts

Serving size

Calories 409Calories from Fat 210

 % Daily Value*

Total Fat 24 g36.9%

Saturated Fat 5 g25%

Trans Fat 0 g


Sodium 1561 mg65.04%

Total Carbohydrates 43 g14.3%

Dietary Fiber 5 g20%

Sugars 7 g

Protein 9 g18%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet