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    You are in: Home / Recipes / Potatoes and Zucchini Hash Brown Recipe
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    Potatoes and Zucchini Hash Brown

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    Chef #DBLEE's Note:

    Two types of roots make into a hash brown.

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    Units: US | Metric


    1. 1
      Wash and dry the red potatoes and with a small knife made small cut into the potatoes and place into the microwave and place on high for 10 minutes and check for doneness. Repeat this at 5 minutes on high setting until done. Remove the potatoes and set aside to cool. Place the cool potatoes and with the side of the knife crushed the potatoes free form and light chop the potatoes.
    2. 2
      Slice the zucchini and onion into 1/4” slices and set aside.
    3. 3
      Diced the tomatoes and set aside.
    4. 4
      In a large skillet over a medium high heat add 1/4 stick of butter, zucchini, onion and garlic and salt and pepper and when it al dente remove and pour into a plate.
    5. 5
      In a large skillet over a medium high heat add dipping and butter and when it melted add the red potatoes and salt and pepper the mixture and sauté until golden and golden brown. Add in the zucchini mixture and combine and pour into a serving platter top with diced tomatoes and top with Mozzarella cheese and when the cheese is melted serve.

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    Nutritional Facts for Potatoes and Zucchini Hash Brown

    Serving Size: 1 (667 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 755.6
    Calories from Fat 180
    Total Fat 20.0 g
    Saturated Fat 10.2 g
    Cholesterol 43.5 mg
    Sodium 384.0 mg
    Total Carbohydrate 127.3 g
    Dietary Fiber 15.0 g
    Sugars 15.8 g
    Protein 22.7 g

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