Rainbow Vegetable Hash Browns

Hash browns with a twist

• Ready In: 26 mins
• Serves: 4
• Yields: 4 cups

Ingredients

• 1  large  red potatoes, shredded
• 1  large sweet potato, shredded
• 1  large carrot, shredded
• 1  medium zucchini, shredded
• 1  medium  summer squash, shredded
• 1⁄2 cup red onion, finely diced
• 1⁄2 cup red bell pepper, ribs and seeds removed, and finely diced
• 2  teaspoons nutritional yeast
• 1⁄2 teaspoon paprika
• 1⁄2 teaspoon garlic powder
• 1⁄2 teaspoon sea salt
• 1  tablespoon olive oil

Directions

1. Place all shredded vegetables into a colander and squeeze them to remove excess moisture. Transfer mixture to a large bowl.
2. Add red onion, red bell pepper, nutritional yeast, paprika, garlic powder, salt and mix to combine.
3. Place olive oil in a large nonstick skillet. Add vegetable mixture and flatten firmly with a spatula to cover the bottom of the skillet. Cook over medium heat for 5 minutes without stirring. Stir mixture and flatten firmly again with the spatula. Cook for 5 more minutes without stirring. Stir and flatten again, and continue to cook for 5-10 minutes longer or until veggies are tender and golden brown. Serve hot.