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Hashbrowns with a Kick

Zesty and tasty, these hashbrowns serve as a great side at breakfast or brunch.

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Servings
1 cup
Calories Cholesterol Sat Fat Carbs
155 0mg 0.4g 32g
Recipe Chef Pamela Kurp
Course Other
Cuisine American
Diet Vegan
Prep Time 20 minutes
Cook Time 45 minutes
Ingredients
  • 4 potatoes (boiled, drained, peeled and cubed)
  • 2 tsp olive oil
  • 1/2 C bell pepper (green) (thinly sliced or chopped)
  • 1/2 C bell pepper (red) (thinly sliced or chopped)
  • 2/3 C yellow onions (thinly sliced or chopped)
  • 1 garlic clove (minced)
  • 1/2 C mushrooms (crimini) (sliced)
  • 1 tsp chili powder
  • 1/2 tsp seasoned salt
  • 1/2 tsp black pepper
Course Other
Cuisine American
Diet Vegan
Prep Time 20 minutes
Cook Time 45 minutes
Ingredients
  • 4 potatoes (boiled, drained, peeled and cubed)
  • 2 tsp olive oil
  • 1/2 C bell pepper (green) (thinly sliced or chopped)
  • 1/2 C bell pepper (red) (thinly sliced or chopped)
  • 2/3 C yellow onions (thinly sliced or chopped)
  • 1 garlic clove (minced)
  • 1/2 C mushrooms (crimini) (sliced)
  • 1 tsp chili powder
  • 1/2 tsp seasoned salt
  • 1/2 tsp black pepper
Servings
1 cup
Calories Cholesterol Sat Fat Carbs
155 0mg 0.4g 32g
Recipe Chef Pamela Kurp
Instructions
  1. Boil the potatoes until slightly firm; allow to cool, remove skins and cut into cubes.
    Boil the potatoes until slightly firm; allow to cool, remove skins and cut into cubes.
  2. In a large pan, cook the potatoes and remaining ingredients in the oil over medium high heat for 20 minutes or until the potatoes are browned and the vegetables are tender, turning and stirring frequently.
    In a large pan, cook the potatoes and remaining ingredients in the oil over medium high heat for 20 minutes or until the potatoes are browned and the vegetables are tender, turning and stirring frequently.
Recipe Notes

Cover and store for up to one week in the refrigerator.

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