When I saw this recipe pop up in my reader, I new I had to try it. We’re both suckers for great potato recipes, and this was indeed a great recipe.
The original post mentioned she omitted the carrots, but I replaced one of the zucchini with carrots and it was great. This is great as a side or as a replacement for potato only hash browns.
I wasn’t able to squeeze this as dry as I would like, but if you want to keep it crispy, I do recommend getting as much of the liquid out as possible. I think I’m going to have to invest in some cheesecloth or something sooner or later.
Adapted from: Culinary Infatuation
3 medium red potatoes shredded and squeezed dry
1 medium zucchini shredded and squeezed dry
1 carrot shredded and squeezed dry
2 eggs beaten
3 Tbsp AP flour
1/2 and onion finely chopped or (1/2 a cup)
1/4 tsp. nutmeg
salt and pepper to taste
Put shredded potato, zucchini and carrot in a medium sized bowl. Add the rest of the ingredients and mix thoroughly.
Heat a large skillet over medium heat and add the canola oil (enough to cover the bottom of the skillet).
Scoop out about 1/3 cup (or more if you want them larger) and put in pan. Flatten with a spatula and let cook until crispy on that side (about 4 minutes).