In an effort to add more vegetables to my diet, I am finding more and ways of either hiding them or adding them standard recipes. Homemade hash browns do not take much longer to cook than the frozen kind. The only extra work is in peeling them. I just zip my potatoes, zucchini and onion through the food processor and it’s
- 4 fairly large potatoes, shredded
- 4 small zucchini, shredded
- 3 Tablespoons minced onion
- Salt and pepper. to taste
- Extra virgin olive oil for frying
- Preheat skillet with oil on medium high heat (electric to 350°F).
- In a large bowl mix potatoes, onion and zucchine together and slightly coat with oil. Spraying about 3 times as tossing with spray olive oil works, as well. Salt and pepper to taste.
- Once skillet is hot, add the above mixture and brown on one side for about 8 minutes; turn over in sections; continue to cook for about 8 more minutes and turn over any sections that are not brown or not brown enough. Continue to cook for about another 5-10 minutes or until potatoes are tender.
- Serve immediately. Allow each individual to top with butter, ketchup, or leave plain.
- Store left overs in an air-tight container and refrigerate for up to 5 days. To reheat either microwave, fry in a little oil to make crispy again or steam if you desire it soft.