Not a dessert, but a hashbrown variation with lots more nutrition. Use an oven-proof skillet. (Cast-iron works great and imparts iron to the foods you cook in it as well)
Hello everyone, I hope you're having a fantastic day today. Today, we're going to make Crispy Potato-Zucchini Cake. It's one of my all-time favorite food recipes. This time, I'm going to do something a little different. This is going to be delicious. Prepare the ingredients before making Crispy Potato-Zucchini Cake in your home. Then, follow these steps below to serve Crispy Potato-Zucchini Cake for your family or friends.
3 canola oil
1 red bell peppers
1 green bell pepper
2 garlic clove
1 baking potatoes
1 fresh dill
If you have prepared the ingredients needed, now time to start cooking. There are 11 steps you must follow to make Crispy Potato-Zucchini Cake in your home by yourself.
In large, ovenproof skillet, heat 1 tablespoons oil over medium heat.
Add pepper, onion and garlic, cook until softened, about 8 minutes; set aside.
In large bowl, combine pepper mixture, potatoes, zucchini, dill, salt and pepper.
Stir in egg.
In same skillet, heat remaining oil over medium -high heat.
Add veggie mixture, pressing down to flatten.
Cook until bottom browns, about 5 minutes.
Invert onto plate, then slide cake back into skillet, browned side up., Cook until bottom browns, about 5 minutes.
Sprinkle with parmesan.
Broil until golden brown, about 3 minutes.
So that brings us to the end of this special Crispy Potato-Zucchini Cake recipe. Thank you very much for taking the time to read this. I'm confident you'll be able to make this at home. There will be some interesting food at home recipes on the way. Remember to bookmark this page in your browser and share it with your family and friends. Thank you for reading once more. Go ahead and start cooking!
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