Saturday morning hash browns (aka “Queen of the flippin’ hashers”)

A couple of weeks ago I picked a zucchini and a squash and some tomatoes out of my garden and really wanted to eat them for breakfast. I thought about putting them in my scrambled eggs, but that seemed a little boring, so here’s what I did instead:

Ingredients:
1 medium zucchini, sliced into medium rounds
2 roma tomatoes, diced small
frozen hash browns
3-4 strips of bacon
your favorite shredded cheese
salt
pepper
butter

Pre-heat the oven to 400.

In an oven-safe saute pan, fry the bacon until it’s as done as you like it. Pull it out and put it on a plate to drain, but keep the bacon grease in the pan. Add enough butter to the grease to give you a good turn of the pan’s worth of fat. Pour in a decent layer of hash browns, and season with salt and pepper. Chop (or crumble) the bacon while the hash browns are cooking. Fry the hash browns without stirring until golden on the bottom, then slide them in one piece onto a plate. Add more butter to the pan. Lay in the zucchini rounds. Sprinkle on the bacon. Take the plate of hash browns and flip it over into the pan so that the uncooked side of the hash browns is directly on top of the bacon and the cooked side is facing up. Sprinkle with cheese and tomatoes and stick it in the oven until hot and melted. Enjoy! 🙂

One medium pan’s worth is enough for two people to eat for breakfast without needing anything else. Add eggs, toast, and fruit, and you have enough for three or four.

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