Zucchini Potato Mash Recipes

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POTATO AND ZUCCHINI HASH



Potato and Zucchini Hash image

With the addition of zucchini, this hash becomes something more adventurous than the de rigueur hash you may get in diners. Try this quick-cooking meal for dinner or breakfast -- either way you'll be satisfied.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 30m

Number Of Ingredients 6

2 medium russet potatoes (1 1/2 pounds total), peeled, quartered lengthwise, and thinly sliced crosswise
2 tablespoons extra-virgin olive oil
1/2 medium yellow onion, thinly sliced
Coarse salt and ground pepper
1 medium zucchini, quartered lengthwise and thinly sliced crosswise
4 eggs, sunny side up

Steps:

  • Rinse potatoes well under cold running water, then drain and thoroughly pat dry. In a large nonstick skillet, heat oil over medium-high. Add onion and potatoes and season with salt and pepper. Cook, stirring frequently, until potatoes are almost cooked through and golden, about 15 minutes.
  • Add zucchini, reduce heat to medium, and cook, stirring, until zucchini is soft and potatoes are cooked through, 7 minutes. Season with salt and pepper; divide among four plates. To serve, top with eggs.

Nutrition Facts : Calories 302 g, Fat 14 g, Fiber 3 g, Protein 11 g

ZUCCHINI POTATO MASH



Zucchini Potato Mash image

Make and share this Zucchini Potato Mash recipe from Food.com.

Provided by Wendy0

Categories     Potato

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

1 lb zucchini
1/2 lb potato
3/4 teaspoon cumin
1 teaspoon red pepper flakes
3/4 teaspoon caraway seed
1/2 teaspoon salt
1 tablespoon lemon juice
4 garlic cloves, crushed with press
1 tablespoon olive oil

Steps:

  • Cook whole zucchini in water until soft. Drain and mash coarsely.
  • Cook potatoes in water until soft. Cool, peel and mash coarsely.
  • Combine all ingredients and stir together briskly.
  • Serve at room temperature.

Nutrition Facts : Calories 67.6, Fat 2.6, SaturatedFat 0.4, Sodium 204.6, Carbohydrate 10.4, Fiber 1.9, Sugar 1.7, Protein 1.9

ZUCCHINI POTATO LEMON-THYME MASH



Zucchini Potato Lemon-Thyme Mash image

Categories     Potato     Side     Vegetarian     Zucchini     Summer     Thyme     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 4

1 3/4 pounds zucchini (about 3 medium)
1 1/2 pounds boiling potatoes such as Yukon Gold
2 teaspoons finely chopped fresh lemon thyme
3 tablespoons unsalted butter

Steps:

  • Cut zucchini crosswise into 1-inch-thick slices. In a large saucepan cover potatoes with salted cold water by 2 inches and simmer, covered, until tender, about 35 minutes. Transfer potatoes to a colander and reserve cooking water. When potatoes are cool enough to handle, peel and put in a large bowl. Add lemon thyme, butter, and salt and pepper to taste and with a potato masher coarsely mash. Keep mash warm, covered.
  • Bring cooking water to a boil and simmer zucchini until tender, about 8 minutes. Drain zucchini well in colander and coarsely mash into potatoes. Mash may be made 1 day ahead and cooled completely before being chilled, covered. Reheat mash before serving.

SWEET POTATO ZUCCHINI HASH



Sweet Potato Zucchini Hash image

A simple and sweet treat that packs a lot of flavor. It makes a great alternate breakfast side in place of the standard hash browned potatoes. Try it as a breakfast side with scrambled eggs! Sweet potatoes let off a lot of water as they cook, so it may be necessary to drain the hash before serving.

Provided by jerecar

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 20m

Yield 4

Number Of Ingredients 4

3 tablespoons butter
1 sweet potato, peeled and cubed
2 tablespoons brown sugar
1 zucchini, cut into cubes

Steps:

  • Melt butter in a skillet over medium heat. Stir sweet potatoes into butter to coat. Add brown sugar and stir until integrated.
  • Increase heat to medium-high; cook and stir until brown sugar caramelizes on surface of the sweet potato cubes, 5 to 7 minutes.
  • Reduce heat to medium-low. Stir zucchini into the sweet potato mixture; cook and stir until zucchini is tender, 5 to 10 minutes. Drain excess liquid to serve.

Nutrition Facts : Calories 177.9 calories, Carbohydrate 24.3 g, Cholesterol 22.9 mg, Fat 8.8 g, Fiber 1.6 g, Protein 1.7 g, SaturatedFat 5.5 g, Sodium 71.9 mg, Sugar 13.6 g

MASHED ZUCCHINI



Mashed Zucchini image

I found this recipe on a site with a collection of South Beach Diet Recipes. It is very simple and flavorful

Provided by Engineer in the Kit

Categories     Vegetable

Time 45m

Yield 3 serving(s)

Number Of Ingredients 5

1 lb zucchini (use any combination of yellow, green, or whatever you can find)
2 tablespoons powdered nonfat dry creamer
1/2 tablespoon light butter
1 tablespoon grated parmesan cheese
1 teaspoon mixed Italian herbs

Steps:

  • Cut the zucchinis in 1-inch chunks, put them in a pot, cover with water and boil over medium heat.
  • Once the zucchinis are very tender (around 15 min), drain them and put them back in the pot. Return the pot to the heat and start mashing them (you can do that with a fork or a potato masher), some water will get out of them, boil them for few minutes until the water evaporates.
  • Add the rest of the ingredients and stir.
  • You can be creative and add other flavorings such as garlic or other spices.

Nutrition Facts : Calories 43.5, Fat 2.1, SaturatedFat 1.2, Cholesterol 4, Sodium 51.5, Carbohydrate 5.2, Fiber 1.7, Sugar 2.6, Protein 2.6

ZUCCHINI AND POTATO PANCAKES



Zucchini and Potato Pancakes image

I found this recipe years ago while searching for new ways to use vegetables from our garden. My family really enjoys these delicious pancakes.

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 1 dozen.

Number Of Ingredients 11

3 cups shredded zucchini (about 2 medium)
1 cup shredded peeled potato (1 medium)
1/2 cup seasoned bread crumbs
3 tablespoons all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon pepper
3 eggs, lightly beaten
1 small onion, finely chopped
2 garlic cloves, minced
4 tablespoons canola oil, divided

Steps:

  • In a sieve or colander, drain the zucchini and potato, squeezing to remove excess liquid. Pat dry; set aside. In a large bowl, combine the bread crumbs, flour, baking soda, salt and pepper. Stir in eggs until blended. Add the onion, garlic and zucchini mixture; toss to coat., Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Drop batter by 1/4 cupfuls into oil. Fry in batches until golden brown on both sides, using remaining oil as needed. Drain on paper towels.

Nutrition Facts : Calories 308 calories, Fat 18g fat (3g saturated fat), Cholesterol 159mg cholesterol, Sodium 1173mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 3g fiber), Protein 9g protein.

ZUCCHINI MASH



Zucchini Mash image

Provided by Alexis Touchet

Categories     Garlic     Vegetable     Side     Low Carb     Low Fat     Vegetarian     Quick & Easy     Low Cal     Low Sodium     Low/No Sugar     Zucchini     Summer     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 9

1 medium green bell pepper, finely chopped (1 cup)
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
1 large garlic clove, finely chopped
6 medium zucchini (1 3/4 pounds), halved lengthwise, then thinly sliced crosswise
1/2 cup water
3/4 teaspoon salt
1/2 teaspoon black pepper
1/3 cup chopped scallion greens

Steps:

  • Cook bell pepper in oil and 1 tablespoon butter in a wide 4-quart heavy pot over moderately low heat, stirring occasionally, until softened, 4 to 6 minutes. Add garlic and cook, stirring, 1 minute. Add zucchini, water, salt, and pepper and bring to a boil over moderately high heat, then cook at a brisk simmer, covered, 6 minutes. Remove lid and simmer until most of liquid is evaporated and zucchini is soft, about 6 minutes.
  • Coarsely mash zucchini with a potato masher and add scallion greens and remaining tablespoon butter, stirring, until butter is incorporated.

POTATO AND CARROT MASH



Potato and Carrot Mash image

I ate this often growing up, or some variation of it. My mom would always add things to the mashed potatoes if we were running low on potatoes - mostly carrots, but sometimes even turnip. The bits of carrot stay a little firmer than the potatoes, so you get little pops of sweetness in every bite.

Provided by France C

Categories     Mashed Potatoes

Time 40m

Yield 4

Number Of Ingredients 6

1 pound potatoes, peeled and cubed
½ pound carrots, peeled and cut into chunks
2 tablespoons butter
2 tablespoons half-and-half
1 medium green onion, minced
salt and freshly ground black pepper to taste

Steps:

  • Combine potatoes and carrots in a pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
  • Mash potatoes and carrots with butter, half-and-half, green onion, salt, and pepper until desired consistency

Nutrition Facts : Calories 172.5 calories, Carbohydrate 25.9 g, Cholesterol 18 mg, Fat 6.9 g, Fiber 4.2 g, Protein 3.2 g, SaturatedFat 4.2 g, Sodium 90.5 mg, Sugar 3.7 g

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