Veggie Topped Hash Browns
These hash browns are my favorite creation so far. And man are they ever delicious. You can make this recipe without any toppings, if you prefer, or add your own favorites instead. There's a little bit of oil in this recipe, but I find myself wondering if I could use less if I were to brush the potatoes with oil and then stick them in the broiler to brown. I use dried rosemary from my own herb garden and grind it to a fine powder in the blender.
Note: You might wonder why I post recipe card images, but also follow them with the text of the recipe. That's because since the recipe cards are images, they can't be read aloud by apps for the visually impaired. But the text can.
5 medium potatoes
1 medium yellow onion
1 green bell pepper
1 orange bell pepper
two handfuls raw baby spinach
4 or 5 raw portabella mushrooms
2 tablespoons oil
1-2 tbsp veggie broth
Scrub potatoes and remove eyes, or, if you prefer, peel and wash. Use a food processor or cheese grater to shred the potatoes.
Next, soak the shreds in very cold water, stirring them around. Drain, rinse, and repeat. Continue until the water comes off them clear to remove starch.
Pre-heat a cast iron skillet. When it's hot, add 1 tablespoon of the oil to the skillet, swirl it around to coat the pan.
Drop the enough of the shredded potatoes into the pan to cover the pan and don't pile them too deep. There will be enough potatoes for 2 batches. You'll need about 1 tablespoon of oil for each batch.
Season with onion powder, garlic powder, rosemary, salt & pepper before the potatoes cook.
When they have browned on the bottom, flip them with a spatula so most of the browned parts are up. Lower the heat and cover tightly so the raw potatoes cook through as they brown on the bottom.
Dice the onion, green pepper, and orange pepper Wash the spinach and remove stems.
Remove stems and peel mushrooms, then dice.
Sauté vegetables in a separate pan from the potatoes, using a tablespoon or two of vegetable broth instead of oil to keep them from sticking.
Season with the same seasonings used in the potatoes, onion powder, garlic powder, rosemary, salt and black pepper.
Cook until the juices have all cooked away and the veggies are tender.
Scoop a batch of the hashbrowns onto a plate and top with the veggies.
You should have enough for two iron skillets full of hash browns. I might try using a very large tabletop griddle for the potatoes if I were cooking for more than two.