Today’s Recipe

Zucchini and Fingerling Potato Hashbrowns

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zucchini_and_fingerling_potato_hashbrowns

A nice variation to the standard potato hash browns, this version includes zucchini, which is nourishing, flavorful, affordable — and an easy way to get rid of all those zucchini overburdening your garden.

Ingredients

1 lb of Fingerling Potatoes
4 Small Zucchini or 2 Large Zucchini
1 Yellow Onion
1/4 Cup Ghee or Olive Oil
Salt and Pepper to Taste

Instructions

Slice the onions, zucchini, and potatoes very thinly. It’s best to use long, thin strips.

Heat the fat in a pan until it’s melted.  Add the mixed vegetables together in a thick layer.   Cover and cook over medium-low heat until the vegetables are tender and soft. Turn over with a spatula and allow the top layer to brown.

Serve warm and enjoy!

Total Servings: 6

Nutritional Information Per Serving

Calories: 151
Carbohydrates: 16.4 g
Cholesterol: 0 mg
Fat: 9.3 g
Saturated Fat: 5.1 g
Fiber: 2.5 g
Sodium: 13 mg
Protein: 2.6 g

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