Cheesy Veggie Browns
Once upon a time in Missoula, Montana, there was a charming little local brunch spot aptly called "The Shack". My husband took me there first years ago, and it didn't take long for me to find the Veggie Browns on the menu and order them right up. Homemade hashbrowns hot off the griddle topped with sauteed vegetables and melted cheddar cheese. So delightful! How sad I was to hear that The Shack had shuttered recently. But we're still carrying on whipping up Cheesy Veggie Browns from time to time and reminscing. Latest greatest version features sauteed rainbow carrot chips on top. Enjoy!
Ingredients
- 2 tablespoons olive oil
- 3 ounce bag Cal-Organic rainbow carrot chips
- 1/4 cup butter
- 2 yellow potatoes
- 1/4 teaspoon kosher salt
- freshly ground pepper
- 1/2 cup cheddar cheese
Instructions
- Heat oil in sauté pan over medium high heat.
- Sauté rainbow carrot chips briefly. Set aside and wipe out pan.
- Peel and grate potatoes, and pat out all extra moisture with paper towels.
- Heat butter in pan over medium heat.
- Add grated potatoes to hot pan with melted butter and let cook until light golden brown on the bottom.
- Flip hashbrowns, top with sauteed vegetables and sprinkle with grated cheddar cheese.
- Top with lid and allow cheese to melt. Serve hot!
Enjoy!