Basic hash browns get an Insta-worthy vegetable upgrade, plus a hack that’ll make you fall for yellow squash, aka summer squash – zucchini’s underloved sibling.
Ingredients
- 1 yellow squash, coarsely chopped
- Coarse or kosher salt
- 1 pound new potatoes, coarsely chopped and skins on, about 2 cups
- 2 tablespoons olive oil
- 1 onion, coarsely chopped
- 3 cloves garlic, minced
- 1 sweet pepper – red, yellow or orange – coarsely chopped
- 1 mildly hot fresh pepper, long hot or poblano (jalapeño or serrano if you like it hotter), coarsely chopped
- 1 teaspoon smoked paprika
- 2 teaspoons nutritional yeast
- 1 handful chopped cilantro leaves
- Sea salt and freshly ground pepper to taste
About this recipe
Serves 4
Instructions
Place diced squash in a colander or strainer. Sprinkle generously with coarse salt to draw out liquid and minimize mushiness. Let the squash sit while the potatoes cook, then rinse well to get rid of the salt and gently blot dry. Bring a pot of water to boil. Drop in the potatoes and cook just until tender and easily pierced with the tip of a knife blade, about 8 to 10 minutes. Drain and set aside to cool briefly.
In a large skillet, heat olive oil over medium-high heat. Add chopped onion and minced garlic. Sauté, stirring, until the vegetables start to soften and turn golden and fragrant, about 5 to 8 minutes. Add the sweet and hot peppers, and continue to cook another few minutes, until they soften, stirring occasionally. Add the yellow squash and potatoes and stir to combine. Cook a few more minutes, until everything’s heated through and potatoes start to break apart. Mix in the paprika and nutritional yeast. Season generously with sea salt and pepper and finish with cilantro. Serve with hot sauce, if desired.
