Ingredients
1/2 butternut squash (or any squash)
1 egg
vegetable oil for frying
ground pepper
brown sugar (optional)
Preparation
Peel the squash. Deseed with a spoon. Grate with a cheese grater.
Optional. You can leech some of the moisture of the squash. Salt the grated squash and mix. Let sit for a few minutes then squeeze out the excess moisture with hands. I didn’t try this for this particular recipe, it wasn’t necessary, but I do it with potato hash browns sometimes.
Scramble the egg.
Mix the egg with the squash. Season with pepper.
Heat the vegetable oil to med-high in a shallow frying pan.
Form the mix into palm-sized patties.
Fry until golden brown on each side.
Optional. Dust hash browns with a little brown sugar.
I haven’t tried this yet, but next time I’m gonna top the patties with caramelized onions.
