Zucchini Hash Browns Recipe By Tasty

Steps:

• Peel and grate the potatoes.
• Drop shredded potatoes into a large bowl of ice water to remove surface starch.
• Preheat oven to 400°F (200˚C).
• Strain or squeeze potato shreds and transfer to a large bowl.
• Add butter, cheese, eggs, chives, garlic salt, oregano, and pepper in with the shredded potatoes. Mix together.
• Take a handful of the mixture and pack it on a baking sheet into desired hash brown shape.
• Bake for 40-45 minutes or until brown and crispy.
• Allow to cool for 5 minutes. Serve warm.
• Enjoy!

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:

• For the smoothies: Combine the berries, yogurt, orange juice, honey and bananas together in a blender, and puree until smooth. Divide evenly among four glasses and refrigerate until ready to serve.
• For the "hash browns": Heat the oil in a large nonstick skillet over medium-high heat. Add the onions and cook, stirring, until soft and lightly browned, about 6 minutes. Add the sage, garlic and jalapenos and cook, stirring, until fragrant, about 30 seconds. Add the vinegar, squash, 3/4 teaspoon salt and some pepper, and stir to combine. Cover and cook, stirring occasionally, until the squash begins to soften, 6 to 8 minutes. Uncover and add the red pepper and half of the parsley. Cook until the squash is completely soft and lightly brown, 6 to 8 minutes more. Remove from the heat.
• Make 8 small indentations in the squash with a measuring cup or the back of a ladle. Crack the eggs into the indentations and sprinkle with salt and pepper. Return the pan to medium heat, cover and cook until the egg whites are set and the yolks are still runny, about 4 minutes.
• Divide the "hash browns" and eggs evenly among four plates. Serve each with a smoothie and 1 slice of toast.

Steps:

• In a large skillet, heat oil and butter over high heat. Add zucchini, squash and onion. Cook until softened and golden, about 10 minutes. Remove from heat and mix in chives. Season with salt and freshly ground black pepper, to taste.

Steps:

• Shredd the zucchini as you would potatoes for hash browns.
• Mix all ingredients together in a large bowl.
• Place on a George Foreman Grill in 1/2 cup portions. Cook for about 7 minutes or until golden brown. Note: If you do not have a George Foreman, you can pan fry each side until golden brown. Frying them is still tasty but less healthy (because of the oil), and they fall apart more easily.