This dish gives you something else to do with your zucchini, the bountiful vegetable everyone gives away this time of year. The friend, who originally passed the recipe on to me, uses store-bought frozen hash browns. Great with eggs or steak. Also stands alone as a side dish with other foods. If you don’t eat meat, top with a sprinkle of cheese for a whole protein.Potato, Pepper, and Zucchini Hash Browns
2 Tbsp olive oil
2 Tbsp butter
2 cups grated raw potatoes (I don’t peel them, but you can if you wish)
1 chopped medium onion
1-2 finely chopped cloves of garlic (depending on how much you like garlic)
1/3 cup chopped red bell pepper
salt and fresh ground pepper to taste
Put olive oil and butter in large skillet over medium heat until butter is melted. Add potatoes. Cook covered for about 5 minutes. Add rest of the ingredients. Cover and cook for five minutes. Uncover, turn mixture over and cook until crispy brown on the bottom (20 minutes or so).
NOTE: Play around with spices like fresh basil, oregano or rosemary. I’ve added rosemary when pairing the dish with steak.
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