Recipes posted on July 12, 2011 14:44
4.2 oz carton Hungry Jack premium hashbrown potatoes
1 cup shredded zucchini, lightly packed
1/4 cup grated onion 1/4 cup grated parmesan cheese
2 large eggs 3 Tablsp flour
1/2 teasp garlic powder 1/4 teasp dry Italian seasoning
1/4 cup canola oil
Fill hashbrown carton with hot tap water to fill line and let
sit for 12 minutes. Drain any excess water. In a large bowl,
combine potatoes, zucchini and everything but the oil.
Heat oil in large skillet and saute 1/4 cup measurements
that have been slightly flattened to form the cakes. A few
minutes on each side - to brown. Serve w/marinara sauce!