27 Feb Indian Spiced Veggie Hash Browns

Prep Time | 5 minutes |
Cook Time | 15 minutes |
Servings |
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Ingredients
- 2 1/2 cups frozen shredded potatoes
- 3 Tbsp extra virgin olive oil
- 1 zucchini
- 1/4 tsp Celtic sea salt
- 1/4 tsp garam masala
- 1/4 tsp ajwain
Ingredients
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Instructions
- Place the shredded potatoes and oil in a sauté pan. Cook on medium heat for 2 minutes.
- Grate the zucchini. Add the zucchini and remaining ingredients to the pan. Stir until the zucchini and potato are mixed together.
- Cook for 5 minutes, and then turn the hash browns over.
- Cook for an additional 5 minutes, and then turn the hash browns over.
- Cook for an additional 3 minutes.
Recipe Notes
Notes:
Yellow squash can be substituted for zucchini.
Serving Suggestions:
- Serve with mint chutney (ETP recipe) or tamarind chutney (ETP recipe).