Squash patties

by: Sue

This is something I developed so my sweetie would get more vegetables with his breakfast. Reminiscent of hash brown potatoes, it has a sweetness from the browned squash that we love.

1 medium yellow squash per person, washed, ends cut off, then grated.

Place the squash between paper towel squares and blot the excess moisture.

Heat 1-2 T butter in skillet. When the bubbles have subsided, add the squash. Season with salt and pepper to taste.

When the bottom has browned, flip the patty, and brown the other side. Remove to plate and serve with eggs, bacon & toast.

I have added onion to this simple dish, but I prefer the simplicity of the butter, squash, salt and pepper. It’s magic!

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