Potatoes And Zucchini Hash Brown Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a medium baking pan, toss together the zucchini, potatoes, red bell pepper, garlic, bread crumbs, and olive oil. Season with paprika, salt, and pepper.
• Bake 1 hour in the preheated oven, stirring occasionally, until potatoes are tender and lightly brown.

Steps:

• Preheat oven to 400°F/200°C.
• Using a box grater, grate the zucchini on the coarse side.
• Transfer the grated zucchini to a large bowl and sprinkle with salt. Mix the zucchini and set aside for 20 minutes while the salt draws moisture from the zucchini.
• Transfer the zucchini to a large kitchen towel and strain the excess liquid into a bowl.
• Place the zucchini back to the large bowl and toss in the chives, parmesan, oregano, garlic powder, black pepper, and egg, and mix until well combined.
• Portion the zucchini mixture into 6 even hash brown patties on a parchment-lined baking sheet.
• Bake for 35 minutes, until golden brown.
• Cool the hash browns for 10-15 minutes to set.
• Serve with desired dipping sauce.
• Enjoy!

Steps:

• Wash and dry the red potatoes and with a small knife made small cut into the potatoes and place into the microwave and place on high for 10 minutes and check for doneness. Repeat this at 5 minutes on high setting until done. Remove the potatoes and set aside to cool. Place the cool potatoes and with the side of the knife crushed the potatoes free form and light chop the potatoes.
• Slice the zucchini and onion into 1/4" slices and set aside.
• Diced the tomatoes and set aside.
• In a large skillet over a medium high heat add 1/4 stick of butter, zucchini, onion and garlic and salt and pepper and when it al dente remove and pour into a plate.
• In a large skillet over a medium high heat add dipping and butter and when it melted add the red potatoes and salt and pepper the mixture and sauté until golden and golden brown. Add in the zucchini mixture and combine and pour into a serving platter top with diced tomatoes and top with Mozzarella cheese and when the cheese is melted serve.

Steps:

• Pierce both potatoes a few times, put in the microwave and cook on high until cooked through, 5 to 10 minutes. Carefully remove the skin from the sweet potato. Dice both potatoes and set aside.
• In a medium skillet, melt 2 tablespoons of the butter over medium heat. Add the bell peppers, squash, zucchini and onions and cook for a few minutes. Add the diced potatoes to the veggies and cook until golden brown. Season with salt and pepper.
• In a separate pan, melt the remaining tablespoon of butter over medium heat and crack in the eggs. Cook until the whites have set, 3 to 4 minutes.
• Serve up the hash with a fried egg on top of each portion.

Steps:

• In a 13-inch saute pan over medium-high heat, add the bacon and olive oil. When the oil heats and the bacon begins to sizzle, add the sweet potatoes and spread out as much as possible to allow the potatoes to rest in the pan in 1 layer. Leave the potatoes to cook until a quick toss reveals browning on the side in contact with the pan, about 5 minutes. Continue to toss and let stand until most sides of the potatoes are golden and the bacon bits are crisp, 3 to 5 minutes longer. Then add the onions, garlic, jalapenos, cumin and season with a nice pinch of salt and a grind or 2 of pepper. Cook the same way, allowing everything to sit in the heat of the pan for a minute or 2. Taste and re-season if necessary.

Steps:

• In a large bowl, combine the hash browns, egg, onion, Parmesan and salt. Press onto the bottom and up the sides of a 9-in. pie plate. Bake 400° for 20 minutes., In a large nonstick skillet, saute zucchini and garlic in oil until crisp-tender. Cool for 5 minutes. Spoon into potato crust. Combine the remaining ingredients. Pour over zucchini mixture. Reduce oven temperature to 350°; bake zucchini pie for 25-30 minutes or until a knife inserted in the center comes out clean. Let stand for 5-10 minutes before cutting.

Steps:

• Melt butter in a skillet over medium heat. Stir sweet potatoes into butter to coat. Add brown sugar and stir until integrated.
• Increase heat to medium-high; cook and stir until brown sugar caramelizes on surface of the sweet potato cubes, 5 to 7 minutes.
• Reduce heat to medium-low. Stir zucchini into the sweet potato mixture; cook and stir until zucchini is tender, 5 to 10 minutes. Drain excess liquid to serve.

Steps:

• Coarsely shred zucchini (you should have about 4 cups) and combine with the salt in a medium size bowl.
• Let stand for 15 minutes.
• Squeeze with your hands to press out moisture.
• Stir in eggs, cheese, and garlic.
• Melt 2 tablespoons of the butter in a wide frying pan over medium-high heat.
• Mound about 2 tablespoons of the zucchini mixture in pan, flatten slightly to make a patty.
• Repeat until pan is filled, but don't crowd patties in the pan.
• Cook patties, turning once, until golden on both sides (about 6 minutes.) Remove to a serving platter and keep warm.
• Repeat with remaining zucchini mixture and add more butter as needed.