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Zucchini and Fingerling Potato Hashbrowns
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| Zucchini and Fingerling Potato Hashbrowns By The Sprouted Kitchen WebMD Recipe from Foodily.com 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 | Fingerling Potatoes |
| 4 Small | Zucchini |
| 2 Large | Zucchini, alternative |
| 1 | Yellow Onion |
| 1/4 Cup | Ghee |
| Olive Oil, alternative | |
| Salt | |
| 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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