{
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  "@type": "Recipe",
  "@id": "https://stirthatpot.com/hashbrown-veggie-skillet-breakfast/#recipe",
  "name": "Hearty hashbrown and veggie skillet breakfast",
  "description": "Start your morning with a burst of flavor and wholesome goodness with our hearty hashbrown and veggie skillet breakfast. This savory dish combines crispy hashbrowns, vibrant vegetables, and a medley of spices to create a breakfast masterpiece that's as satisfying as it is delicious. The Perfect Hashbrown Base: Creating the ideal hashbrown foundation is key",
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  "author": {
    "@type": "Person",
    "name": "Anna",
    "url": "https://stirthatpot.com/about/",
    "image": "https://stirthatpot.com/wp-content/uploads/2024/11/stirthatpot_avatar.jpg",
    "description": "Hey there, I'm Anna - juggling a full-time job and mom duties for my two adorable kiddos. I'm all about savoring family moments, not slaving away in the kitchen after a hectic workday. My recipes? Easy, breezy, and dish-load friendly - delightful meals without drowning in post-cooking cleanup.",
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  "mainEntityOfPage": "https://stirthatpot.com/hashbrown-veggie-skillet-breakfast/",
  "url": "https://stirthatpot.com/hashbrown-veggie-skillet-breakfast/",
  "datePublished": "2024-01-25T13:24:11.000Z",
  "dateModified": "2024-01-25T13:42:13.000Z",
  "prepTime": "PT20M",
  "cookTime": "PT20M",
  "totalTime": "PT40M",
  "recipeYield": "4",
  "recipeCategory": "American",
  "recipeCuisine": "European",
  "keywords": "hashbrown",
  "recipeIngredient": [
    "1 lb (about 4 cups) shredded potatoes (fresh or frozen hashbrowns)",
    "1 red bell pepper, diced",
    "1 green bell pepper, diced",
    "1/2 large onion, finely chopped",
    "4 oz mushrooms, sliced",
    "1 cup fresh spinach, roughly chopped",
    "2 cloves garlic, minced",
    "1/2 tsp paprika",
    "1/4 tsp garlic powder",
    "1/8 tsp cayenne pepper (adjust to taste)",
    "Salt and black pepper to taste",
    "2 tbsp cooking oil (olive oil or vegetable oil)",
    "Optional toppings: shredded cheese, hot sauce, fried or poached eggs, fresh salsa"
  ],
  "recipeInstructions": [
    {
      "@type": "HowToStep",
      "text": "Prep the Ingredients:If using fresh potatoes, shred them using a grater. If using frozen hashbrowns, thaw according to package instructions."
    },
    {
      "@type": "HowToStep",
      "text": "Dice the red and green bell peppers."
    },
    {
      "@type": "HowToStep",
      "text": "Finely chop half of the onion and slice the mushrooms."
    },
    {
      "@type": "HowToStep",
      "text": "Roughly chop the fresh spinach."
    },
    {
      "@type": "HowToStep",
      "text": "Mince the garlic cloves."
    },
    {
      "@type": "HowToStep",
      "text": "Cook the Hashbrowns:Heat the cooking oil in a large skillet or cast-iron pan over medium-high heat."
    },
    {
      "@type": "HowToStep",
      "text": "Add the shredded potatoes to the hot oil, spreading them evenly in the pan."
    },
    {
      "@type": "HowToStep",
      "text": "Allow the potatoes to cook without stirring for a few minutes to develop a golden crust. Then, flip and cook the other side until crispy."
    },
    {
      "@type": "HowToStep",
      "text": "Saute the Vegetables:Push the crispy hashbrowns to the side of the pan, making room for the vegetables."
    },
    {
      "@type": "HowToStep",
      "text": "Add the diced bell peppers, chopped onion, sliced mushrooms, and minced garlic to the pan."
    },
    {
      "@type": "HowToStep",
      "text": "Saute the vegetables until they are softened and slightly caramelized."
    },
    {
      "@type": "HowToStep",
      "text": "Season the Skillet:Sprinkle paprika, garlic powder, cayenne pepper, salt, and black pepper over the hashbrowns and sautéed vegetables. Mix everything together for even seasoning."
    },
    {
      "@type": "HowToStep",
      "text": "Add Spinach:Toss the fresh spinach into the skillet and cook until it wilts and incorporates into the hashbrown and vegetable mixture."
    },
    {
      "@type": "HowToStep",
      "text": "Serve and Customize:Once everything is well combined and heated through, remove the skillet from heat."
    },
    {
      "@type": "HowToStep",
      "text": "Optionally, top the skillet with shredded cheese and cover for a minute to let it melt."
    },
    {
      "@type": "HowToStep",
      "text": "Serve the hearty hashbrown and veggie skillet hot, with optional toppings like hot sauce, fried or poached eggs, or fresh salsa."
    },
    {
      "@type": "HowToStep",
      "text": "Enjoy:Dish out generous servings for everyone and let them customize their plates with their favorite toppings."
    },
    {
      "@type": "HowToStep",
      "text": "This recipe is perfect for a delicious and satisfying breakfast for 4 people."
    }
  ],
  "nutrition": {
    "@type": "NutritionInformation",
    "servingSize": "1 serving",
    "calories": "180 calories",
    "fatContent": "7g",
    "saturatedFatContent": "1g",
    "transFatContent": "0g",
    "cholesterolContent": "0mg",
    "sodiumContent": "15mg",
    "carbohydrateContent": "26g",
    "fiberContent": "4g",
    "sugarContent": "4g",
    "proteinContent": "4g"
  },
  "aggregateRating": {
    "@type": "AggregateRating",
    "ratingValue": "5",
    "reviewCount": "1"
  }
}