Rainbow Vegetable Hash Browns - cooking recipe

Ingredients

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

Preparation

Place all shredded vegetables into a colander and squeeze them to remove excess moisture. Transfer mixture to a large bowl.
Add red onion, red bell pepper, nutritional yeast, paprika, garlic powder, salt and mix to combine.
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.