zucchini and fingerling hashbrowns

I know what you’re thinking, but you have to trust me on this! There’s a deficiency in the presentation category by, eh, a few points to say the least…but flavor certainly compensates for what this dish lacks. Truthfully, there is no good way to photograph grated and browned vegetables. I promise, I tried. But I also promise that this nourishing and affordable alternative to the typical potato hashbrown is going to be worth your while. So go pick all those zucchini that have been a burden on your growing garden and give the grater a go. You will thank me later!

Zucchini Hashbrowns

(Adapted from The Sprouted Kitchen – Serves 6)

1 lb fingerling potatoes

2 large zucchini

1 yellow onion

1/4 cup olive oil

Salt and pepper

Slice the onions, zucchini, and potatoes into long, thin strips (I like to use a grater). Heat the olive in a pan over medium-low heat. Add the mixed vegetables together in a thick layer.   Cover and cook until the vegetables are tender and soft. Turn over with a spatula and allow the top layer to brown. Serve warm, seasoned with salt and pepper.

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Filed under Breakfasts, Sides, Vegetarian

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