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Rainbow Veggie Hashbrowns

Ginny McMeans
  • 40 minutes
  • Serves 6

INGREDIENTS

32 oz

Shredded Hash Brown Potatoes (- bag, frozen)

3 tbsp

olive oil

1/2 cup

carrot (- 1 carrot, thinly sliced)

3/4 cup

red bell pepper (- 1 bell pepper, thinly sliced)

3/4 cup

green bell pepper (- 1 bell pepper, thinly sliced)

3/4 cup

zucchini (- 1 zucchini, thinly sliced)

1/2 cup

onion (- 1 small white onion, thinly sliced)

1 tsp

sea salt

1/4 tsp

black pepper