taco

I made zucchini and hash browns tacos today.

It's pretty easy. Put about a cup and a half of frozen hashbrowns to sit and thaw in your skillet. Meanwhile, cut up a medium-small fresh zucchini squash into pieces about the size of a Lego. (If you  want, you can cut up some onion and/or tomato.) Combine the ingredients in the skillet with some salt/season salt to taste. Fry on medium high heat, turning over once or twice. Tastes best if the potatoes turn golden brown. (My cooking oil smells a little rancid, so I fried the ingredients without using oil. Ideally, a teaspoon or two to coat the pan would have worked well.)

In another skillet or griddle, heat up tortillas, a couple of minutes on each side, and place on a plate. Put a generous scoop of the zucchini-potato filling in the middle of the tortilla, then fold. I like this with Pace Picante Sauce - Mild - but any favorite salsa is great.