Ingredients:

• 2 cups grated potatoes, squeezed dry with paper towels
• 2 cups grated zucchini, squeezed dry with paper towels
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1 1/2 tbsp olive oil, divided
• sour cream for serving

Cooking Instructions:

1. Add the grated zucchini and potatoes to a large bowl along with all of the seasonings, mix well.
2. Place the mixture in a 13″ skillet with 1 tablespoon of the olive oil over medium heat.
3. Using a spatula, press the hash browns into the pan in an even, thin layer. This should take up the whole diameter of the inside of the pan.
4. After 7-8 minutes when the edges of the hash brown start to brown, take a large dinner plate and place it face side down on the hash brown.
5. Hold your hand on the plate and flip the skillet over so the hash brownsits on the plate, uncooked side down.
6. Add the other 1/2 tablespoon to the skillet.
7. Then slide the hash brown into the skillet, uncooked side down and cook for another 7-8 minutes.
8. Slide the hash brown out of the pan and onto a cutting board.
9. Slice into wedges and serve straight up or with sour cream (or ketchup).