Indian Spiced Veggie Hash Browns
Course
Side Dish
,
Snack
Diet
Dairy Free
,
Eggless
,
Gluten Free
,
Lactose Free
,
Nut Free
,
Rice Free
,
Soy Free
,
Sugar Free
,
Vegan
,
Vegetarian
Cook Method
Stove Top
Prep and Cook Time
45 Minutes Total
,
Quick Cook
,
Quick Prep
Servings
Prep Time
2
5
minutes
Cook Time
15
minutes
Servings
Prep Time
2
5
minutes
Cook Time
15
minutes
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
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).