Fleetwood Diner Hippie Hash Interpretation
Experience the vibrant flavors of the Fleetwood Diner Hippie Hash Interpretation, a soulful twist on the iconic diner dish that's packed with colorful vegetables and bold, fresh ingredients! This hearty recipe brings together golden, crispy hash browns with sautéed red onion, bell pepper, zucchini, mushrooms, and juicy cherry tomatoes, all perfectly seasoned with garlic, salt, and pepper. Wilted spinach adds a fresh, earthy touch, while creamy crumbled feta cheese provides a salty contrast to the mix of textures. Topped with a sprinkle of parsley for a burst of herbal brightness, this one-pan dish is quick to prepare, vegetarian-friendly, and perfect for breakfast, brunch, or even a light dinner. Recreate this wholesome comfort food at home for a crowd-pleasing meal reminiscent of the classic diner experience!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces Russet potato (large), peeled and grated
- 3 tablespoons Olive oil
- 1 medium Red onion, diced
- 1 medium Green bell pepper, diced
- 1 medium Zucchini, diced
- 1 cup Cherry tomatoes, halved
- 1 cup Mushrooms, sliced
- 2 cups Fresh spinach
- 1 cup Feta cheese, crumbled
- 2 cloves Garlic, minced
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped
- 1 tablespoon Butter
Instructions
Peel and grate the russet potatoes. Rinse them under cold water to remove excess starch and pat dry with a clean kitchen towel.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the grated potatoes, spreading them into an even layer. Cook for 5-7 minutes on one side until golden and crispy, then flip and cook the other side. Remove the hash browns from the skillet and set aside.
In the same skillet, heat the remaining 1 tablespoon of olive oil and the butter over medium heat. Add the diced red onion and cook for 2-3 minutes until softened and translucent.
Add the diced green bell pepper, zucchini, mushrooms, and minced garlic. Sprinkle with salt and black pepper. Sauté for 5-7 minutes until the vegetables are tender and slightly caramelized.
Stir in the halved cherry tomatoes and fresh spinach. Cook for an additional 2-3 minutes until the spinach is wilted and the tomatoes are slightly softened.
Return the crispy hash browns to the skillet, folding them gently into the vegetable mixture to combine.
Sprinkle the crumbled feta cheese over the top of the hash and cook for 1-2 minutes until the cheese begins to soften.
Garnish with fresh parsley and serve immediately. Enjoy your Fleetwood Diner Hippie Hash Interpretation!
Nutrition Facts
Calories |
1593 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.7 g | 138% | |
| Saturated Fat | 47.0 g | 235% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 233 mg | 78% | |
| Sodium | 5095 mg | 222% | |
| Total Carbohydrate | 112.7 g | 41% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 27.1 g | ||
| Protein | 53.9 g | 108% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 1350 mg | 104% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 3919 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
