Zucchini and Potato Hash Browns
I don't like using a lot of oil, so I fried these in a small, non-stick stir fry pan. The sloped slides also make for easy scooping/flipping. Since these are best hot from the pan, it's a perfect treat when cooking breakfast for one (half recipe) or two.
1 medium zucchini, coarsely shredded
8 oz. potato, peeled and coarsely shredded (I used the last of what I bought from Paffenroth Gardens at the greenmarket a few weeks ago)
1 shallot, minced
1 egg white or 2 T. liquid egg white
1-2 T. Bisquick or flour (to bind)
Mix shredded zucchini with a few dashes of salt; place in colander and drain for 10 minutes.
In a small bowl, mix salted zucchini and shredded potato.
Add egg, Bisquick/flour and black pepper, mix well.
Drizzle about 1 teaspoon of canola oil in a small pan over medium heat.
When oil is hot, add hash brown batter in heaping tablespoons, taking care not to crowd the pan. Flip when edges begin to brown, adding more oil as needed.
Drain briefly on a paper towel.
Sprinkle with extra salt as desired.