Fried Veggie Hash Browns


Veggie hash browns are simple and easy to make.


If you like hash browns, you may not realize how simple it is to jazz them up to make them even better.  One of the nice things in making hash browns is it is relatively easy.  All you need are potatoes, a little patience and a few basic ingredients.  And to make veggie hash browns we only need to add the season’s best produce.


One could easily make veggie hash browns with sweet potatoes, yams, turnips and the like, but for today I used “Baby Dutch Yellow Potatoes” for my base.  Besides the great flavor, one thing I like about these is how easy they are to shred with a grater.


I also had some onion, zucchini, garlic, and red and orange pepper on hand so I’m adding those in, too.


Lots of Room To Play


These hash browns are going to be colorful and delicious.

You can use almost any kind of vegetable to make veggie hash browns.

This recipe is difficult to break down from a quantity standpoint—you can add or subtract depending what you’ve got on hand (or what you like).  I think these are best with more potato than the other veggies in them, but your overall quantities depend on the number you plan to serve and the type of vegetables you have to work with.   Some veggies also have much higher water content and may not brown as easily as the potatoes—don’t worry, just cook them until you’re happy with the consistency.


For today’s recipe, which made two good-sized servings I used:


4 Baby Dutch yellow potatoes

1/2 medium zucchini

1/2  large carrot

1/4  large sweet onion

1/2  small red pepper

1/2  small orange pepper

1 clove garlic

1 tablespoon cooking oil

Salt and pepper to taste




Grate onto a cutting board.

Grate the veggies first. Watch those fingers!

Start by chopping or grating all the veggies.  A grater works wonderfully for the potatoes, zucchini, carrots and onion.  I could have also grated the peppers, but in this case I chopped them by hand to make bigger chunks and change up the overall texture.


Stir well after adding all the ingredients together.

Crush fresh garlic over the mix or stir in some garlic powder.

Place all the veggies in a mixing bowl, crush your garlic over them, and then add salt and pepper to taste.  If you don’t have fresh garlic, use some garlic powder.   Hint:  You can always add more salt and pepper near the end of cooking so start on the light side.


Cook at a medium to medium high heat.

After combining all the veggies, pour the mix into a heated pan.

Place a non-stick pan on the stove and turn the heat to medium or a little above.  Add a tablespoon or so of oil and allow it to heat up and coat the bottom of the pan.  When the pan is hot, toss in the veggies, spread them around and press them flat.


Let them brown up.

It’s tempting to stir, but very little is required.

Cook about 8-10 minutes or so  before stirring.  Actually, I did very little stirring here.  Instead, I let the mix set to allow it to brown and then did more flipping than stirring and let it set again.  Eventually, the potatoes start to brown and turn crispy, which is exactly what you want. Depending on the veggies you use, the temperature of your stove, and amount of oil, the hash browns should be done in 15 to 25 minutes.  Check for taste before removing from the stove.  Add salt and pepper as needed.


These hash browns are good for you--lots of veggies and less oil.

Yum. I’m ready to eat!

Serve hot with ketchup, salsa, or horseradish.  These also go great with eggs.


A Word On Pans


I’ve tried cooking hash browns in regular stainless pans and usually end up burning them even when I use lots of oil.  As I’m trying to limit my overall fat, I bought a high-quality anodized non-stick pan.  It works great for cooking anything that normally sticks and I hardly need to use any oil at all.  However, I know a number of purists who would only use a well-seasoned cast iron pan with bacon grease to cook their hash browns.  I’d readily admit it would be a tasty alternative if you aren’t concerned about the extra fat or cholesterol.


Veggie Pancakes – A Variation


These always come out great.

Add a couple tablespoons of flour and an egg. You can beat it first with a fork.

If you are already familiar with potato pancakes, it’s easy to turn today’s veggie hash browns into something similar.  Just add 1 beaten egg and 2 tablespoons of flour into the mix before you cook it.  Also, use a little more oil when cooking.


Check for doneness by lifting an edge.

Scoop a “clump” into the pan and flatten with a spatula.

Now, scoop 4 or so clumps of mix into the pan and shape them into “patties” with your spatula.  Depending on the amount of oil and heat, you may need to adjust your cooking time.  Cook each side of your pancakes until they are golden brown.  You may have to lift a corner to check them for doneness.


Serve hot.

These veggie pancakes make a great addition to any meal.

Again, serve with your favorite condiment.  These pancakes “stick together” better than the hash browns and seemed to cook a little quicker so if either is important to you give this variation a try.




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