Rainbow Vegetable Hash Browns

• 1 large red potatoes, shredded
• 1 large sweet potato, shredded
• 1 large carrot, shredded
• 1 medium zucchini, shredded
• 1 medium summer squash, shredded
• 1/2 cup red onion, finely diced
• 1/2 cup red bell pepper, ribs and seeds removed, and finely diced
• 2 teaspoons nutritional yeast
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon sea salt
• 1 tablespoon olive oil

1. Place all shredded vegetables into a colander and squeeze them to remove excess moisture. Transfer mixture to a large bowl.
2. Add red onion, red bell pepper, nutritional yeast, paprika, garlic powder, salt and mix to combine.
3. Place olive oil in a large nonstick skillet. Add vegetable mixture and flatten firmly with a spatula to cover the bottom of the skillet. Cook over medium heat for 5 minutes without stirring. Stir mixture and flatten firmly again with the spatula. Cook for 5 more minutes without stirring. Stir and flatten again, and continue to cook for 5-10 minutes longer or until veggies are tender and golden brown. Serve hot.

red potatoes, sweet potato, carrot, zucchini, summer, red onion, red bell pepper, nutritional yeast, paprika, garlic powder, salt, olive oil

Taken from www.food.com/recipe/rainbow-vegetable-hash-browns-517244 (may not work)