Hippie Hash

• Produce

  • 1 small head Broccoli
  • 4 oz Mushrooms
  • 1/2 Onion, small
  • 1 Roma tomato

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 5 tbsp Vegetable oil

• Dairy

  • 1/2 cup Feta cheese

• Other

  • 5 cups Frozen ore ida hasbrowns

Found on thegourmetgourmand.com

Description

Ingredients

• 5 cups frozen Ore Ida hasbrowns
• 5-6 tablespoons vegetable oil
• 1 roma tomato, diced
• 1/2 small onion, diced
• 4 oz mushrooms, diced
• 1 small head of broccoli, diced
• 1/2 cup feta cheese, crumbled (to taste)
• Salt and pepper, to taste

Directions

• Break apart frozen hasbrowns in a large mixing bowl (you may need to use a wooden spoon to break the potatoes apart). Season with a little salt and pepper.
• Heat 2 tablespoons of oil in 10 inch skillet over medium-low heat. Add hashbrowns and press evenly onto pan. Set timer for 20 minutes. Check potatoes periodically for browning.
• When they appear golden on the bottom, slide a spatula carefully under the hashbrowns to loosen, but leave them in the pan.
• Turn off heat and place a plate over the hashbrowns. With oven mits on, carefully hold the plate in place and invert the skillet. The hashbrowns should fall easily out of the skillet and onto the plate.
• Pour 2 more tablespoons of oil into the skillet. Turn heat up to medium.
• Gently slide the potatoes back into the pan and cook for 10 more minutes.
• Again, carefully invert skillet onto plate to turn hashbrowns out of skillet onto plate for serving.
• Using same skillet, turn heat up heat to high and add 1-2 tablespoons vegetable oil. When oil comes to temperature add vegetables. Season lightly with salt and pepper. Stirring constantly, sear quickly until broccoli turns bright green- about 1-2 minutes.
• Top potatoes with the vegetables.
• Sprinkle with feta cheese.

Nutrition