Sautéed Vegetable and Potato Hash
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Sautéed Vegetable and Potato Hash
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| Servings |
| 61 cup servings |
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Ingredients
- 3Tablespoons olive oilDivided
- .5Cup red onionChopped
- .5Cup red bell pepperChopped
- .5Cup zucchiniChopped
- .5Cup MushroomChopped
- 1/2Teaspoon fresh ground pepper
- 1/2Teaspoon garlic powder
- 1/2Teaspoon paprika
- 1/4Teaspoon salt
- 4Cups Frozen Shredded HashbrownsThawed
- 6Cups spinach
- .5Cup Fat Free Mozzarella CheeseShredded
- 1/4Cup green onion topsChopped
Instructions
- Wash hands and food preparation area.
- Heat 1 tablespoon of olive oil over medium-high heat. Add onions and sauté for about 3 minutes.
- To the onions, add peppers, zucchini, mushrooms, and seasonings. Stir to evenly distribute the seasonings. Cook for about 8 – 10 minutes, or until vegetables are cooked through.
- Remove all vegetables from the pan and set aside.
- Add 2 tablespoons of olive oil to the pan over medium-high heat. Add hashbrowns in an even layer. Cook for 12-15 minutes, occasionally stirring to ensure even browning.
- When the hashbrowns are cooked through, lower the heat, and add the sauteed vegetables. Stir to combine.
- Add spinach and stir gently to combine. Cook until spinach is just wilted.
- Evenly top with cheese and green onions, then serve.
Recipe Notes
