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Zucchini and Fingerling Potato Hashbrowns

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Calories: 151
Carbohydrates: 16.4 g
Cholesterol: 0 mg
Fat: 9.3 g
Saturated Fat: 5.1 g
Fiber: 2.5 g
Sodium: 13 mg
Protein: 2.6 g

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Ingredients

  • 1 lb of Fingerling Potatoes
  • 4 Small Zucchini or 2 Large Zucchini
  • 1 Yellow Onion
  • 1/4 Cup Ghee or Olive Oil
  • Salt and Pepper to Taste

Details

Servings 6
Adapted from webmd.com

Preparation

Step 1

1. Slice the onions, zucchini, and potatoes very thinly. It’s best to use long, thin strips.

2. Heat the fat in a pan until it’s melted. Add the mixed vegetables together in a thick layer. Cover and cook over medium-low heat until the vegetables are tender and soft. Turn over with a spatula and allow the top layer to brown.

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