MY SHREDDED VEGETABLES-HASH BROWN STYLE SIDE, but with MORE FLAVOR!

So, hash browns are basically shredded potatoes and I wanted to step it another notch by adding sweet potatoes, garlic, onion and other flavors. It worked, my husband devoured them, smile!
 
Category:  Side
Approx. Prep and Cook Time:  Under 30 Minutes
Approximate Cost:    $3.00 or $1.00 per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free   __X__   Vegetarian __X__ 
Servings: 3+
 
Ingredients
1 med-size sweet potato, peeled and shredded in food processor (.60)
1 large red potato, peeled, cut and shredded in food processor (.40)
6 garlic cloves, peeled and shredded in food processor (.25)
½ med size onion, peeled, cut and shredded in food processor (.40)
1 purple carrot, peeled, cut and shredded in food processor (.30)
1 ½ tbsp. Cornstarch (.20)
1 tsp. Curry powder (.20)
1 tsp. (or to-taste) Sazón with Achióte seasoning (.20)
1 1/2 to 2 tbsp. Angie’s basting olive oil (to fry the shredded veggies) (.45)
 
Directions
Shred all the aforementioned vegetables in your food processor, remove and place in a strainer, and push to drain the excess liquid. Let drain more for 15 minutes.
Add the 1 ½ tbsp. Cornstarch, Curry powder, and Sazón with Achióte seasoning. Mix
Use an iron skillet or the one of your choice in med-high. Add the basting olive oil and when hot add the mixed mushy veggies and press down, do not make it higher than ½ inch. Then when it turns golden brown under, flip it to brown the other side or just turn it the best way you can, smile.
Done, serve it as a side with Tzatziki, guacamole or any creamy sauce on the side.
 
Angie’s Basting Olive Oil:  www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil