Veggie Hashbrown Skillet

Author Veg Life Staff


  • 1 C Hash browns
  • 1/2 C Broccoli Florets fresh or frozen
  • 1/2 C Butternut Squash cubed (fresh or frozen)
  • 1/4 C Green Peppers chopped
  • 1/4 C Red Peppers chopped
  • 1/4 C Red Onion chopped
  • 1/4 C Yellow Corn fresh or frozen
  • 1 tsp Vegetable Oil
  • Seasoning of your choice I use Mrs. Dash seasonings
  • Lemon to garnish


  • In a skillet on medium high heat, prepare the hashbrowns according to package instructions until golden and crispy. We used frozen.
  • In another skillet, saute the vegetables until tender.
  • Top the sauteed vegetables with the hashbrowns and serve with a wedge of lemon.