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Potato, bacon and zucchini 'hash'
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
75 minutes
Elevate your fries with bacon, zucchini, and extra veggies!
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
  • 36.40 gm extra virgin olive oil
  • 62.50 ml panko breadcrumbs
  • 4 rashers maple-glazed streaky bacon, finely chopped
Instructions:
  • Preheat your oven to 220C/200C fan-forced and line 2 large baking trays with baking paper.
  • Cut the potato and zucchini into chips using the chip cutting attachment on a food processor, then transfer them to the prepared trays.
  • Remove the cutting attachment carefully. Combine garlic and rosemary in a small food processor and pulse until finely chopped. Gradually pour in oil while processing until well blended.
  • Drizzle vegetables with rosemary mixture and toss until coated. Arrange in a single layer on trays. Sprinkle with breadcrumbs and bacon, then season with salt and pepper. Roast at 400°F, tossing every 15 minutes, for 50-60 minutes until zucchini is golden and potato is crispy. Serve garnished with extra rosemary.

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