I basically have breakfast on the menu a lot these days. I have made zucchini chips in the past but todays menu item is comforting Zucchini Potato Hash Brown breakfast. It has a great crispy crunch texture along with a savoury flavour that will have you looking back in the pan to see if you remembered to make some extra.
Breakfast has always been my favourite meal and I think right now its my meal of choice to be cooking because first thing in the morning is the only time of the day that’s kinda cool out, and I don’t mind turning on the stove or oven, plus I’m hungry so I make breakfast naturally. The rest of the day I have literally been avoiding the kitchen like the plague, and not to mention I think I am going through a cooking drought.
This cooking drought feeling is a first for me. I just can’t seem to come up with anything creative, and I find myself not wanting to be the one who comes up with what to cook for breakfast, lunch and dinner, and really I can’t manage to cook the some old thing for dinner not even one more time, I may scream if I have too.
At first I felt a sense of fear thinking that I lost my passion and mojo, and I thought great now what I am going to do? Now I realize that all of food lovers and us aspiring cooks need new resources, and a chance of revisiting what we have already done to get some of that much needed inspiration back. This morning I came across one of the blogs I get RSS feed from, and this blogger was experiencing the same feelings I am. I instantly felt relieved because it made me realize that I wasn’t loosing anything, I just needed to explore some new things and places that would give me my inspiration for the love of food and cooking back. This week on my grocery shopping day I am heading straight for the book store, and scanning the cookbook isle to see what new inspiration may jump out at me and say, “take me home, you need me.” I think it will be exactly what I need to get those creative juices flowing back.
Stay tuned for the newly inspired, revamped me, hopefully.
Enjoy your breakfast, fill up on energy and good feelings and be inspired with what ever your passions are, Ciao for now, I’ll be back soon!!
Zucchini Potato Hash-Brown Breakfast
Prep time: 30 mins
Cook time: 20 mins
Total time: 50 mins
1 small zucchini grated and set into a colander to naturally release its extra fluid for about 20-30 minutes, season with sea salt
2 small red potatoes grated
1 clove of garlic mined fine1 small shallot sliced (for IC/PBS I find that shallots are milder then regular onions and usually are tolerable for me you may choose to omit them)
2 tbsp. olive oil ( as well for IC/PBS if olive oil is not tolerable for you, you can sub with canola oil)
sea salt and black pepper to season
½ tsp. vegetable seasoning by Club house
½ cup choice of cheese such as old white cheddar or regular aged cheddar (optional)
Wash and dry zucchini, grate it into a colander, season with sea salt and allow for the excess fluid to naturally release itself, this is called dredging, usually 20-30 minutes will do. Once you have dredged the zucchini using your hands place the zucchini onto a clean kitchen towel, pull all the sides together and ring out the water squeeze out as much of the extra fluid as possible and place the zucchini into a bowl.
Wash and dry the potato grate it as well you can do the two at the same time in separate towels. Then squeeze out extra fluid as well place the potato into the bowl with the zucchini, season them with sea salt, black pepper and vegetable seasoning.
Heat up olive oil in a large skillet on medium-high heat, add minced garlic and sliced shallots cook for 2 minutes till shallots are softened.
Add zucchini and potatoes and cook for 5-7 minutes on one side till browned flip them over and cook the other side for another 5-7 minutes till browned as well, make sure you are cooking them on a medium-high heat to get the browned texture.
In a separate pan while the hash browns are cooking, cook your eggs the way you like them over easy, medium, hard, scrambled or even boiled then sliced.
Place cooked hash browns onto a plate top with a sprinkle of cheese if desired, lay your egg over top, serve hot and enjoy.