Zucchini and Fingerling Potato Hashbrowns - 16.4g Carbs, 2.5g Fiber
Found at: WebMD Recipe from Foodily.com
By The Sprouted Kitchen
A nice variation to the standard potato hash browns, this version
includes zucchini, which is nourishing, flavorful, affordable -- and
an easy way to get rid of all those zucchini overburdening your garden.
1 lb of Fingerling Potatoes
4 Small Zucchini or 2 Large Zucchini
1 Yellow Onion
1/4 Cup Ghee or Olive Oil
Salt and Pepper to Taste
Slice the onions, zucchini, and potatoes very thinly. It's best
to use long, thin strips.
Heat the fat in a pan until it's melted. Add the mixed vegetables
together in a thick layer. Cover and cook over medium-low heat
until the vegetables are tender and soft. Turn over with a spatula
and allow the top layer to brown.
Serve warm and enjoy!
Servings: 6
Nutrition per Serving:
151 Calories, 9.3g Fat, 5.1g Saturated Fat, 0mg Cholesterol,
16.4g Carbs, 2.5g Fiber, 13mg Sodium, 2.6g Protein
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