Potato,and zucchini ‘hash’

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 rasher
  • 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
  • s maple-glazed streaky bacon, finely chopped
  • 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.
  • recipes create by taste.com.au
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