Potato, bacon and zucchini 'hash'

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How to make Potato, bacon and zucchini 'hash'

  • Yield : 4
  • Prep Time : 0:15
  • Cook Time : 1:00
  • Total Time : 1:15

Ingredients

  • 3 medium sebago potatoes, peeled
  • 2 large zucchini, halved crossways
  • 1 garlic clove, peeled, halved
  • 2 sprigs fresh rosemary, leaves picked, plus extra leaves to serve
  • 2 tablespoons extra virgin olive oil
  • 1/4 cup panko breadcrumbs
  • 4 rashers maple-glazed streaky bacon, finely chopped

Method

  • Step 1 Preheat oven to 220C/200C fan-forced. Line 2 large baking trays with baking paper.
  • Step 2 Using the chip cutting attachment on a food processor, cut potato and zucchini into chips. Transfer to prepared trays.
  • Step 3 Carefully remove the cutting attachment. Place garlic and rosemary in a small food processor. Process until finely chopped. Add oil. Process until well combined.
  • Step 4 Spoon rosemary mixture over vegetables. Toss to coat. Spread out on the trays in a single layer. Sprinkle with breadcrumbs and bacon. Season with salt and pepper. Roast, tossing mixture every 15 minutes, for 50 minutes to 1 hour or until zucchini is golden and potato is crispy. Serve sprinkled with extra rosemary.

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