Cheesy Veggie Browns

• 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

1. Heat oil in sauté pan over medium high heat.
2. Sauté rainbow carrot chips briefly. Set aside and wipe out pan.
3. Peel and grate potatoes, and pat out all extra moisture with paper towels.
4. Heat butter in pan over medium heat.
5. Add grated potatoes to hot pan with melted butter and let cook until light golden brown on the bottom.
6. Flip hashbrowns, top with sauteed vegetables and sprinkle with grated cheddar cheese.
7. Top with lid and allow cheese to melt. Serve hot!

Enjoy!