Squash Hash Browns With Pesto Vegetables

• 1 1/4 lb peeled winter squash, coarsely grated
• 2/3 cup dried breadcrumbs
• 3 tbsp chopped fresh chives
• 1 oz freshly grated Parmesan cheese
• 1 None large egg, lightly whisked
• 1/4 cup vegetable or olive oil
• 1 lb frozen mixed vegetables
• 1 (13.5 oz) can white beans, rinsed
• 2 oz store-bought basil pesto
• None None lemon wedges, to serve

1. Combine squash, breadcrumbs, chives, Parmesan and egg in a large bowl. Season. Shape into 8 hash browns, squeezing out excess liquid.
2. Heat oil in a large frying pan over medium-high heat. Add hash browns and flatten slightly. Cook for 5 mins per side, or until browned and cooked through. Transfer to a baking tray lined with parchment paper and cover to keep warm.
3. Wipe pan clean then place over medium-high heat. Add vegetables and 1 tbsp water. Cook, covered, for 3 mins, or until just tender. Remove pan from heat. Add beans and pesto and toss to combine. Serve hash browns with pesto vegetables and lemon wedges.

winter, breadcrumbs, fresh chives, parmesan cheese, egg, vegetable, mixed vegetables, white beans, pesto, lemon wedges

Taken from recipes-plus.com/api/v2.0/recipes/32191 (may not work)