Cheesy Zucchini & Tomato Potato Hash

• 2 whole Zucchini, Grated
• 1/2 Tablespoons Olive Oil
• 1/2 Tablespoons Butter
• 4 whole Potatoes, Peeled And Cut Into 2cm Cubes
• 1/2 whole Onion, Diced
• 1/2 cans (400g Size) Chickpeas
• 1/2 teaspoons Chili Flakes
• 1/2 teaspoons Salt
• 1/2 cups Grated Parmesan Cheese, Divided
• 125 grams Cherry Tomatoes, Halved
• 2 Tablespoons Basil, Torn

1. 1.
2. Grate the zucchini, then squeeze over the sink to remove excess water.
3. Set aside.
4. 2.
5. Heat oil and butter in a large nonstick frying pan over low heat.
6. Add potatoes and stir until well coated.
7. Place a lid on the pan and cook for 10 minutes.
8. 3.
9. Remove lid and increase heat to medium.
10. Add onion, zucchini, chickpeas, chili flakes and a pinch of salt and toss until well combined.
11. Push the veggies down with a spatula to form an even layer across the pan.
12. Cook for 5 or so minutes, then stir and flatten again, cooking for a further 5 minutes.
13. Continue this process until the veggies develop a golden brown colour and some crunch.
14. 4.
15. Turn on ovens grill to preheat.
16. 5.
17. Transfer potato mixture into a baking tray and stir in half the Parmesan.
18. Scatter the rest of the Parmesan and the cherry tomatoes evenly on top.
19. Place the tray under the grill for about 5 minutes, until tomatoes have cooked and Parmesan is melted and slightly browned.
20. 6.
21. Scatter with torn basil.
22. Serve alongside a green salad.

zucchini, olive oil, butter, potatoes, onion, chickpeas, chili flakes, salt, parmesan cheese, tomatoes, basil

Taken from tastykitchen.com/recipes/main-courses/cheesy-zucchini-tomato-potato-hash/ (may not work)