Summer Squash Hashbrown Nests

KITCHENAID
11Ingredients
40Minutes
350Calories

Description

Ingredients

US|METRIC
  • 2 zucchini (washed cut in half and ends trimmed, about 2 cups)
  • 1 yellow squash (large, washed, end and narrow neck trimmed off, about 2 cups)
  • 3 russet potatoes (medium, washed, about 3 cups)
  • 2 cloves garlic (minced)
  • 1/2 cup red bell pepper (diced)
  • 1/2 cup curly parsley (finely diced fresh)
  • 1/2 teaspoon salt
  • 1 tablespoon pepper
  • 1 tablespoon olive oil
  • 3 tablespoons butter (divided)
  • 4 eggs (room temperature)
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    Directions

    1. Attach Vegetable Sheet Cutter Attachment to your KitchenAid® 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 (or paper towels) and blot to remove excess water. (If you prefer no skins in your hasbrowns, remove as many of the skins from the noodles as possible.)
    2. 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 10”-12” 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.
    3. Heat a 12” 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.
    4. 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.
    5. On top of each potato ‘nest’, layer 1/4 of the squash sauté, twirling the noodles as you layer to create a real ‘nest’ look. (Add any remaining red peppers and parsley around the nests.) Then, create a wide well (almost the complete width of the nest, but no deeper than the top of the potato layer) at the center of each squash layer, and crack an egg into the well. Gently ‘nest’ the eggs with a fork to slightly thin the whites (for ease of cooking), but without cracking the yolk. Reduce heat of the pan to medium, cover the pan, and allow the eggs to steam and potato base to fry for for 4-5 minutes (or until egg is cooked to desired doneness). Using a spatula, gently release each nest from the bottom of the pan and serve immediately.
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    NutritionView More

    350Calories
    Sodium19% DV450mg
    Fat26% DV17g
    Protein24% DV12g
    Carbs13% DV38g
    Fiber20% DV5g
    Calories350Calories from Fat150
    % DAILY VALUE
    Total Fat17g26%
    Saturated Fat7g35%
    Trans Fat
    Cholesterol235mg78%
    Sodium450mg19%
    Potassium1330mg38%
    Protein12g24%
    Calories from Fat150
    % DAILY VALUE
    Total Carbohydrate38g13%
    Dietary Fiber5g20%
    Sugars8g16%
    Vitamin A40%
    Vitamin C130%
    Calcium10%
    Iron20%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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