Summer squash hashbrown nests

Name: Summer squash hashbrown nests
Prep time: 15
Cook time: 25
Total time: 40
Yield: 4
Ingredients: zucchini, washed cut in half and ends trimmed; large yellow squash, washed, end and narrow neck trimmed off; medium russet potatoes, washed; cloves of garlic, minced; diced red bell pepper; finely diced fresh curly parsley; salt; pepper; olive oil; butter, divided; eggs, room temperature

KitchenAid Chef

Step up your hashbrown game with this delicious hashbrown nest recipe. Packed with vegetables and ready in 40 min, it will become your favourite weekend breakfast recipe!

Duration

Total40min

Prep15min

Cooking25min

Tools

StandMixerStandMixer

SheetCutterSheetCutter

Ingredients

Serving

2: zucchini, washed cut in half and ends trimmed
1: large yellow squash, washed, end and narrow neck trimmed off
3: medium russet potatoes, washed
2: cloves of garlic, minced
1/2: diced red bell pepper
310 g: finely diced fresh curly parsley
1 tsp: salt
1 tbsp: pepper
1 tbsp: olive oil
3 tbsp: butter, divided
4: eggs, room temperature

Step by step

This recipes makes 4 portions.
Attach the Vegetable Sheet Cutter Attachment to your Stand Mixer. Insert the food holder into the center of one end of the potato and secure onto attachment. Insert the food skewer through potato, up to the first mark. Attach Noodle Blade to attachment and position a medium bowl under the blade to catch potato noodles. Turn Stand Mixer to Speed 2 and slowly position the blade against the potato to process. Repeat with remaining potatoes. Rinse the potato noodles in cool water to remove starch, then gently lay the potato noodles on a dry kitchen towel and blot to remove excess water.
Place another large bowl below the blade and process the zucchini and yellow squash in the same way as the potato. Trim the noodles to 25-30 cm lengths; then, sprinkle salt and pepper over the squash noodles, add parsley, and drizzle 2 tablespoons of melted butter over the mixture. Using tongs, toss the noodles until all are evenly coated in butter. Set aside.
Heat a 30 cm high sided saucepan on medium high heat and add 1 tablespoon olive oil to hot pan. Add diced red pepper and garlic to pan and sauté, stirring constantly, 1 to 2 minutes, just to soften. Pour squash noodle mixture into hot pan, and sauté noodles until they begin to soften, about 4 minutes, while stirring. Remove noodle sauté from pan and set aside.
With pan still on medium high heat, add 3 tablespoons of butter and toss in the potato noodles. Stir the potato noodles around in the pan to evenly coat them in butter, then allow them to sit undisturbed and fry for 4-5 minutes, occasionally pressing down on the potatoes with a spatula. Gently flip the potatoes, and remaining 3 tablespoons of butter (spread little pats around the pan and under the potatoes). Then, with two forks, evenly separate the potatoes and gather them into four ‘nest’ layers, one nest in each quadrant of the pan.