Happy Tuesday my friends and it would seem that Kelela pulled off the impossible and made a frittata and did not burn down the house. I even think we had some ohana that even enjoyed it very much.
So trying to keep within the breakfast for any meal theme, there is a special treat for today's side dish. Always remember side dish does not mean side kick because it plays just as major a role as the main dish, while it is essential to complete the picture.
So for you to pull a complete meal you get the main course together with the side dish. This little side dish is a twist on an old classic that will allow it to go with any dish, breakfast or dinner.
|What am I cooking?|
Let's put it this way this dish is simple to prepare you can send your favorite guy in the kitchen hand him the recipe then let him have at it, because this is a no fail recipe. Give it a try, our team is ready...
Sweet Potato & Zucchini Hash Brown
2 large sweet potatoes, peeled, and shredded
2 Tbsp. extra-virgin olive oil
1/2 medium yellow onion, thinly sliced
Coarse salt and ground pepper
1 medium zucchini, shredded
1 medium yellow squash, shredded
- Rinse potatoes well under cold running water, take your zucchini and shred them and the potatoes into a bowl that is lined with a cloth. Once shredded, wrap up the zucchini and potato, hold it over the sink, and squeeze it tight removing as much water out as possible, otherwise your hash will be soggy.
- In a large nonstick skillet, heat oil over medium-high. Add onion and potatoes and season with salt and pepper. Cook, stirring frequently, until potatoes are almost cooked through and golden, about 15 minutes.
- Add zucchini and squash then reduce heat to medium, and cook, stirring, until zucchini and squash are soft and potatoes are cooked through, 7 minutes.