- 3 cups shredded white potatoes, about 5 potatoes
- 3 cups shredded yellow squash, about 3 zucchinis
- 1 cup shredded onion, 1 white onion
- 1 tsp. salt
- 3 TBLS. butter
- 1 tsp. basil
- 1/2 tsp. black pepper
- drizzle of olive oil
- 1 cup cheddar/monterrey jack cheese
A friend recently told me that she fried shredded yellow squash like hash browns and it was great. So I decided to try making something similar, only baking it instead of frying it. Well, I ended up using enough butter and oil to negate the not frying aspect of this meal, but it was tasty, and easier than frying because I did not have to watch it or stir it.
I have many yellow zucchini squash bushes growing in my Yarden this year. Today I harvested 5 medium sized squash. Yesterday we dug up all of our potatoes. So I had an idea. What if I combined the squash with potatoes and made hash browns in the oven? My son likes vegetables but is having trouble liking zucchini. I’m certain it must be a texture thing…so if I hide it in food, he will eat it. So that is the where the “surprise” comes into this recipe. He took a bite, thinking it was potatoes…once I knew he liked what he was eating I told him that our squash was hidden in there too. He helped dig up the potatoes and harvest the squash, so he was excited to eat it all. I’m hoping that he will begin to like squash soon, now that he’s been enjoying it in cornbread, soup, and this dish. We shall see.
I began by washing and shredding all of the vegetables. I used my Food Processor on the shred blade and shredded it all into the container all at once.
Meanwhile I had the butter melting in a glass 13″ x 9″ pan in the oven as it preheated to 375F.
Once the butter was melted, I took the pan out of the oven and sprinkled some salt and pepper on the bottom of the pan into the butter. (I recently bought this pepper mill and I love it!) Next I added all of the shredded veggies and mixed them up a little with my hand as I spread them out. It filled the whole pan. I sprinkled basil over it all, a little more salt and pepper, a drizzle of olive oil, and put it into the oven for 30 minutes uncovered.
When the timer went off, I added a cup of shredded cheese to the top. I used a blend of 3 cheeses. You can use whatever kind you like. I baked this 15 minutes more uncovered. It was crispy on the top and soft on the bottom. This would be good with any spare or leftover cream cheese, sour cream, marinara sauce, egg, mozzarella cheese, parmesan cheese, sausage, peppers, and many other things baked into it. This is an easy side dish to get creative with.