This is one of those dishes that happen when you need to go food shopping and you are cleaning out the fridge. My coworker, Candee had brought in some beautiful, home-grown yellow squash last week, but there were about six of the beauties left in the fridge, so I knew that I wanted to use them before they began to wilt. I thought about stewing them, and as I was chopping an onion and sauteing it, I realized that that this was the way that I begin hash browns.... so, why not use the squash in place of the potato? The addition of about 3 or 4 oz of ham (the frozen remains of our Pascha present from Dennis) added a lot of flavor, and also plenty of saltiness. All in all, this was very tasty and we ate every last bit. Puccini didn't get ANY.
Summer Squash Hash Browns
1 large onion, chopped
1 lb summer squash, cubed
1 clove garlic, minced
4 oz ham, diced
1/4 tsp cayenne pepper, or to taste
parsley to taste
Saute the onion, garlic and ham in olive oil until wilted. Add in the squash and saute until cooked to your liking (I like mind al dente). I sauteed it until the onions were beginning to carmelize, as I do for hash browns. When cooked to your liking, taste for salt and pepper, and add some parsley for color.
This took about 15 minutes from start to finish, and served the two of us for dinner.