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1
With a food processor and the shredder blade.
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2
Shred the veggies and feed them in one after another.
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3
Mix the rest of the ingredients in a big bowl.
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4
Just lightly toss everything to get it mixed and for the oil to evenly coat.
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5
Adjust the ingredients to suit your taste (and the current contents of your refrigerator).
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6
Cauliflower, turnips, sweet potato, zucchini, or pumpkin will also work in this recipe.
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7
Just keep the starchier items down to one choice.
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8
After mixing the ingredients, put them in a colander and press them to get rid of excess moisture.
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9
Blot them with a tea towel to dry them more.
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10
In a large non-stick frying pan spread the mixture in an even layer.
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11
You want as much contact surface as possible.
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12
Cook them over medium hear but do not stir the mixture.
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13
You want to let it brown nicely.
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14
It should take about 10 minutes to get a nice crust on the bottom.
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15
Place a large plate on top of the pan and invert the pan while holding the plate on top.
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16
If your pan was well sprayed, and truely non-stick, the whole works will come off cleanly onto the plate.
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17
Re-oil the pan and carefully slide the browned hash into the plate to brown the other side.
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18
Serve with ketchup or salsa.
