Hash Browns Veggies Food

HASH BROWNS & VEGGIES

Steps:

• 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.

HASH BROWN CRUSTED VEGGIE AND HAM QUICHE

Steps:

• Preheat the oven to 450 degrees F.
• Pat the hash browns dry and add to a large bowl. Melt 3 tablespoons of the butter in a medium skillet and add to the hash browns with salt and pepper and mix well. Press the hash browns on the bottom and up the sides of a 9-inch pie pan, pushing them gently into the corners. Bake until golden brown, 20 to 25 minutes. Remove the crust from the oven and reduce the oven temperature to 375 degrees F.
• Meanwhile, melt the remaining tablespoon butter in the same skillet over medium-high heat. Add the zucchini and bell pepper and cook, stirring, occasionally, until slightly softened, about 3 minutes.
• Spoon the vegetables into the crust and sprinkle with the ham and Cheddar.
• Whisk the cream, chives, cayenne and eggs together in a bowl with 1/4 teaspoon salt. Pour the mixture into the crust. Bake the quiche until golden brown and just set in the center, 20 to 25 minutes.
• Cool at least 10 minutes before serving. Serve warm or at room temperature.

BREAKFAST HASH BROWNS AND VEGGIE SKILLET

Steps:

• Cook the frozen diced potatoes according to package directions, using oil if the directions call for it. Sprinkle with the salt, pepper, and paprika, and stir.
• Meanwhile, heat the olive oil in a skillet over medium heat. Add the onion and sauté 5 to 6 minutes until translucent.
• Add the garlic, oregano, salt, and pepper, and cook 1 minute.
• Add the peppers, zucchini, mushrooms, and tomatoes. Sauté 4 to 5 minutes until the vegetables start to become tender.
• Add the spinach, stir, and cook through 2 to 3 minutes until slightly wilted.
• Plate the hash browns and veggies with avocado slices and salsa on the side. Sprinkle with chopped cilantro, if using.

HAM, HASH BROWNS & VEGGIES CASSEROLE

Steps:

• Preheat the oven to 350*F. Prepare a large casserole dish (mine is 12 X 9 X 4) by liberally spraying it with non-stick cooking spray. Set aside.
• Heat canola oil in frying pan over medium-high heat. Add ham, onion, and celery. Cook until onions and celery are soft. (Approximately 5 minutes).
• Combine the remaining in ingredients (except the paprika) in a large mixing bowl. Add the ham/onion/celery mixture to the mixing bowl. Stir well to incorporate.
• Spread the entire mixture into prepared casserole dish; sprinkle with paprika for some color.
• Bake 1 hour or until the casserole is heated all the way through and the vegetables are tender. Garnish with green onions and parsley, if desired.