No tags yet.
Baked Veggie Hash
This recipe is yet another variation of the popular hash brown. A hash brown consist in diced or shredded potatoes and onions that are pan-fried and served with breakfast.
This recipe is traditional in the Northeast and it was served in New York since the 1890's. The dish is also served across the US, but under different names such as home fries, country fries or breakfast casserole.
Nowadays there are many variations but all of them have one thing in common, potatoes.
Here is my take on a this traditional breakfast recipe.
What do you need?
1 Potato (medium)
1 Carrot (medium)
1 Zucchini (small)
1/4 Onion
1 Egg
1 Tbsp. Parmesan cheese
1/2 Tbsp. Olive oil
Salt and pepper
What to do?
Pre-heat the oven at 350 F degrees
Wash all the vegetables well.
If your zucchini is organic, you can leave the skin on. Otherwise, peel the zucchini and shred it
Cover a bowl with a cotton cheese cloth or clean table cloth and transfer the shredded zucchini
Season with salt and let sit for about 10 minutes
Peel and shred the potato, transfer to a second bowl and dry well with another cloth or paper towel (this is important so the hash is crispy)
Peel and shred the carrot and mix with the potato
Cut the onion into thin strips or julienne, and place on the same bowl
Beat the egg
Drain the zucchini by twisting the cloth and discard the water
Transfer the dry zucchini to the second bowl and season the veggies with the Parmesan cheese, salt and pepper to you liking
Add the egg and mix well
Cover a baking pan with parchment paper
Lay the mix over the paper and spread into a thin layer
Bake for 10 minutes
Change the oven setting to broil on high and let cook for about 6 minutes to brownd the hash
Voila!
Tips, variations & more:
Feel free to add herbs and seasonings, I wanted it to be very plain but you can be creative
Great breakfast by itself or with egg and toast
I also cut them into small strips as "fries" to make a great side dish for lunch
