I couldn't think of a great name for these, so Crispy Stacks will have to do. This is a completely plant-based recipe. It reminds me of an omelet and hash brown breakfast without the eggs and cheese! They turned out really yummy!
1/4-1/2 cup olive oil
6-8 red potatoes
Freshly ground black pepper
Garlic powder (optional)
2-3 tbsp olive oil
1/4 large yellow or white onion
1-2 cloves garlic, minced
approx 1 cup fresh broccoli, chopped into smallish pieces (about 1/2-3/4 inch)
1 red pepper, diced
about 6 baby bella mushroom, chopped
approx 1/2 - 1 cup frozen corn kernels
approx 1-2 cups fresh flat leaf spinach, chopped well
sea salt to taste
Wash potatoes and shred or grate them. The food processor is your friend if you have one, if not, by hand will give you a good workout! Let shreds rest for 5-10 minutes. In large skillet, heat oil over medium heat. Squeeze out excess liquid from shreds and press into palm-sized patties. Place them in the oil (I do 4 at a time), press down with spatula and season the one side. When edges are golden brown and crispy, flip and season again. When both sides are golden crispy, remove to paper toweled plate and repeat until shreds are all cooked.
In separate skillet, heat 2-3 tbsp olive oil over medium low heat. Saute onions until they are soft. Add everything else except spinach and saute until cooked through, but still brightly colored. Stir in chopped spinach and allow to wilt. Salt to taste.
Serve veggie saute over hash brown patties.