Kristi Whitley

Healthy Living

Loaded Hashbrowns

By Kristi Whitley

This is a great savory breakfast for guests. If you are making it for children or picky eaters you can hide a peeled and grated zucchini in it for added nutrition. All the vegetables are optional of course but plain potatoes? ick. This recipe easily expands for more people just use more veggies a bigger skillet or dish so it isn't more than 2' deep. 


1/2 large sweet onion, diced

1/2-1 red or green bell pepper, diced

6-8 button or cremini mushrooms, chopped

Two large russet potatoes, grated (do this one last so it doesn't turn brown)

1T Slap Ya Mama cajun seasoning or salt and pepper to taste

Olive oil spray


Preheat oven to 400 degrees. If using cast iron, preheat the large (mine is 12") skillet in the oven too. 

Place chopped and grated vegetables into a large mixing bowl. Add seasonings and toss. 

Spray preheated cast-iron skillet or non-stick, oven-proof skillet or casserole dish with olive oil spray. 

Add vegetables and gently pat down into an even layer. You don't want this more than 2" thick so use a big skillet or dish. 

Spray the top with olive oil spray. 

Bake for 40-50 minutes. Forty minutes for a thinner layer and fifty for a thicker layer.