Veggie Mix Hashbrowns

Ingredients

Salt

to taste

Black pepper

to taste

Olive oil

2 tablespoons

Garlic

2 cloves, minced

Onion

1 medium, finely chopped

Zucchini

1 medium, grated

Carrots

1 medium, grated

Potatoes

2 medium, peeled and grated

Instructions

1. Begin by grating the potatoes, carrots, and zucchini using a box grater or food processor. Place the grated vegetables in a clean dish towel and squeeze to remove as much moisture as possible. This step is crucial for achieving crispy hashbrowns.
2. In a large non-stick skillet, heat the olive oil over medium heat until shimmering.
3. Add the chopped onion and minced garlic to the skillet. Sauté them for 2-3 minutes until they begin to soften and become fragrant.
4. Stir in the grated vegetables, seasoning them generously with salt and pepper. Mix well to combine all ingredients.
5. Spread the mixture evenly in the skillet and cook for about 10-15 minutes, allowing the bottom to become golden brown and crispy. Use a spatula to gently lift and check the color.
6. Once the bottom is crispy, flip the hashbrowns in sections or as a whole, and cook for another 10-15 minutes until the other side is also golden brown and crispy.
7. Remove from heat and serve the hashbrowns hot, garnished with fresh herbs if desired, and accompanied by your favorite breakfast sides like eggs, avocado, or salsa.