The Low Carb Kitchen: Veggie Hash

When eating super low carb and avoiding starchy veggies there are just some things you miss like hashbrowns. I wanted to try a version with low carb veggies but you can use any veggies you have. Its a great way to use up your veggies before they go bad.

The ingredients:

Shredded cabbage

Chopped broccoli

Chopped kale

Diced green pepper

Diced poblano pepper

Shredded zucchini

Olive oil

Garlic powder

Onion powder

Smoked paprika

Salt and pepper

The recipe:

Preheat oven to 425 degrees 

In a bowl, add all the veggies and seasonings and coat with olive oil.

Add to baking dish and baked for 15-30 minutes until cooked to your liking.

Notes:

I tried making hashbrowns with the finished product by dropping in oil and frying. They did not hold up on their own. 

I then added cheese, it held up better but not great. The burnt bits were so good and tasted just like hashbrowns!