Who doesn't love hash browns on cold winter mornings? Well, it turns out hashbrown-y type foods are excellent for dinner as well.
It seems we're not the only one getting free, huge zucchinis. (No, that is not a euphemism.) So, what do you do with so much zucchini? Eat it, of course!
I decided I wanted a low-fat, hashbrown-y side dish with beer brats. Hashbrowns are a comfort food if you're from the south. We used to fry them, of course. But this low-fat way of cooking works out wonderfully. Truly.
INGREDIENTS
2 c grated zucchini
1.5 c grated potato
.5 c grated carrot
4 T whole wheat flour
1 T olive oil
Spices, optional
Use organic so you don't have to shave the skins before grating. Yum.
Grate the zucchini first. Put in a strainer and squeeze out as much water as possible. This will only take a few minutes.
Meanwhile grate your potato and carrot.
Mix together in a bowl. This is the pretty part!
Now add flour. Mix it up by hand. Add desired spices. I used about 2 t garlic, 1/2 t onion powder, 1 t raw salt.
Heat your cast iron skillet and heat up the oil. Form the grated veggies into patties. Cook about 5 minutes on each side. Use your food turner to press it down and flip a few times - but not too many. It'll hold together better if you don't flip too often.
These are fantastic! Oil it up if you want... but it's exquisite with only the oil on the skillet.
