Prep 0 mins
Cook 15 mins
A deliscious take on an old favorite. (This recipe is from the cookbook "How It All Vegan".)
- 1 small onion, chopped
- olive oil
- 2 large potatoes, diced
- 6 -8 mushrooms, diced
- 1 medium green pepper, diced
- 1 tablespoon dried dill
- cracked chile (to taste)
- In a large saucepan, add the onions to a splash of oil and saute on medium-high heat until translucent.
- Add the potatoes, mushrooms, green peppers, dill, pepper, and chilies.
- Turn down heat and cover until potatoes are soft enough to pierce with a fork.
These were very different from the hash browns I normally make. I made these for us on vacation and we LOVED them. I really liked the addition of mushrooms and green pepper. I will make this again, thank you for posting.
A nice twist to a traditional favorite. I enjoyed these hashbrowns but I must confess that I’m a “die-hard” fan of plain old fried potatoes and I found that as tasty as this recipe is the chef that cooks this dish must recognize that the other vegetables plus the dill compete equally with the potatoes for flavor. So if you’re looking for something a little off the beaten path with a variety of flavors you’ve found the right recipe. I'm submitting a photo in gratitude. Thanks for sharing, Elizabeth!