yes, I’d love a zucchini from your garden!

The crazy alternating rain and hot weather lately has meant an abundance of summer squash and zucchini in everyone’s garden, so when I ran across this recipe for squash hash browns, I just had to try it.  These are so good they’re going into my non-LID repertoire as well!

Squash Hash Browns

1 pound of potatoes (whatever variety you like or have on hand), scrubbed clean and peeled
1 yellow squash, ends trimmed
1 zucchini, ends trimmed
2 cloves garlic, minced (you can also add onion if you wish)
non-iodized salt and black pepper, to taste
olive oil (or your favorite oil)

Using a food processor or grater, shred the potatoes. Squeeze as much moisture out of them as you can. I dump them out onto a large clean kitchen towel, wrap them up and squeeze. The less moisture in the potatoes, the crisper they will be.

Heat 2 tablespoons of the olive oil in a (cast iron) skillet over medium-high heat. Add the potatoes, season with non-iodized salt and black pepper, and let cook. Let the potatoes cook, stirring occasionally, while you are preparing the squash.

Meanwhile, shredded the yellow squash and zucchini together and squeeze out as much moisture as you can. Again, I put them in a clean kitchen towel and squeeze. Add the minced garlic to the cooking potatoes and then the shredded squash. Season with non-iodized salt and black pepper, add more oil to the pan if you feel like you need to, and even the mixture out in the bottom of the skillet.

Cook until the bottom is crispy, about 6 – 8 minutes, and then using a spatula, turn the hash browns over and cook the other side until crispy. Once the squash hash browns are browned and crispy to your satisfaction, they are ready to serve.