Here at the Food on Fridays carnival, any post remotely related to food is welcome—though we love to try new dishes, your post doesn’t have to be a recipe.If you want, you could talk about strolling through the grocery store during the lunch hour to scoop up the samples set out for taste tests. Not that I’m nuts about the Jarlsberg cheese dip at Kroger or anything…My point is that we’re pretty relaxed over here, and posts like that are as welcome as menus and recipes.When your Food on Fridays contribution is ready, just grab the broccoli button (the big one above or smaller option at the bottom) to paste at the top of your post. It ties us together visually.Then plug your name and link into Linky Tools.
Food on Fridays with Ann
I’ve already established how cooler temperatures awaken my potato cravings.Well, even though the Indian Summer has wrapped me in summer warmth and I should be tossing salads, I’m still craving potatoes.This time I grated them to make hash browns. I grated one whole potato and part of a sweet potato.I like that combination.Then I added some grated zucchini to the mix.I just tossed it in and smooshed it all around together to mix it.Some onion would be nice in this, diced up really small, but I can’t tolerate onions. My stomach gurgles and then the whole digestive process just goes downhill for a full 24 hours. So…no onions in this hash brown mixture. Just the potato, sweet potato and zucchini.Sprinkle some salt on top.I’m not good at frying it up.I add olive oil to the pan then spread out the mixture kind of thin.One side will brown okay, but the other side never turns out so great.It ends up kind of overdone. I won’t be hurt if you want to go ahead and say, “Ann, those hash browns are burnt!“Maybe they are, but I like them anyway. They’re crisp and crunchy on the outside and soft on the inside.For breakfast or lunch, I cook an egg or two to have with it. And until the tomatoes are all gone, I cut one up to eat on the side.It’s simple and satisfying.