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Zucchini Hash Browns
Vax-Zine Summer 2021
Zucchini Hash Browns
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Recipe and photo by John Paul Amaral
Zucchini is a summer squash good in the oven and on the pan. It goes grate with other garden favorites to help create a wonderful start to your day.
Ingredients: 1x Idaho Spuds Hashbrown Potato 2x Zucchini, grated (homegrown preferred) 3x Eggs 1lb of Shredded Beef, browned) 2cups of Grated Mozzarella Cheese (store bought is fine) 1 Orange/Yellow Bell Pepper, minced 1 Red Onion, minced 4tbs of Chili Flakes Olive oil
Tools: 1 Large Saucepan 1 Spatula 1 Large Pyrex or Ceramic Bowl to serve in
Instructions: 1. Mix together the soaked Idaho Spuds Hashbrown, the grated zucchini, eggs, browned shredded beef, grated mozzarella, minced bell pepper, and minced red onion. 2. Place 4 tbs of olive oil in the large saucepan and mix 2 tbs of chili flakes. Allow to simmer until the chili oil is prepared. 3. Place 4 cups of the mix into the saucepan. Turn over and mix until browning and red onion cooked through. Place the cooked mix in the large Pyrex or Ceramic bowl. 4. Repeat steps 2 & 3 until you have completed the whole batch. Serve while hot. You can choose to keep it in the microwave until ready to serve.
