Using a variety of veggies to help you reach 5 serves a day, these veggie hash browns by Karen Stafford are packed with a range of nutrients, plus it’s a great recipe to get the kids involved.

Veggie Hashbrowns


  • 1 cup self-raising flour
  • 3 eggs, lightly whisked
  • 1/2 cup milk
  • 3/4 cup grated cheese
  • 1/4 onion, finely diced
  • 1 tbsp parsley, finely chopped
  • Pepper to taste
  • Extra virgin olive oil, for frying
  • 2 cups of vegetables of your choice, such as 1/2 cup red capsicum, de-seeded and diced/or 1/2 cup corn kernels, parboiled/or 1/2 cup carrot, grated/or 1/2 cup baby spinach, shredded
  • Sliced avocado, to serve
  • 8 slices of wholegrain toast, to serve


  1. To make the fritter base, combine the flour, eggs, milk, cheese, onion, parsley, and salt and pepper in a large bowl.
  2. Add 2 cups of different coloured vegetables to the base mixture and stir to combine.
  3. Heat olive oil in a large non-stick fry pan. Add 1/4 cup of fritter mixture to the pan at a time, allowing room for the fritters to spread.
  4. Cook for 2-3 minutes on a medium heat. Flip and cook for a further 2-3 minutes or until fritters are lightly browned and cooked through.
  5. Serve with wholegrain toast and sliced avocado.


  • Use up leftover veggies so they don’t go to waste. Check the fridge for wilted veggies or use leftover bits and pieces from last night’s dinner.
  • Fritters can be prepared ahead of time and enjoyed all week. They can also be frozen.
  • Combining the fritters with wholegrain toast and avocado gives you a well-balanced brekkie with protein, good quality carbohydrates and healthy fats for a nutritious kick start to the day.

Recipe thanks to Health and Wellbeing QLD