Pattypan Squash, Potato and Egg Breakfast

A delightful way to use up pattypan squash with eggs and potatoes. 

Ingredients:

3 to 4 mixed colored pattypan squash

1 big potato

4 eggs

1 tsp minced green chiles

oil for frying

Method:

Have a bowl of cold water ready. Slice the potatoes into thin matchsticks (1/8-inch thick) with a vegetable slicer or mandoline, dropp them into the bowl. Drain the potatoes and dry them thoroughly with paper towels. 

Heat oil  to 350 degree and drop the potatoes and cook for 3 to 5 minutes, until golden brown. Remove with a slotted spoon and drain on paper towels. Place on a baking sheet, sprinkle with salt, and keep warm in the oven while you cook the rest of the potatoes.

Using the mandoline cut accros the pattypan squash (1/8-inch thick). Stack the slices together and julieen it. Set aside.

In an extra large nonstick skillet heat some oil for frying.  Add the green chiles. Saute for a minute then add the julieened squash, a sprinkle of salt and stir fry for a minute or two. Do not overcook. Set aside.

To fry eggs sunny-side up:

Preheat oven 350 degrees F.

Heat a lightly oiled non-stick pan over medium heat. Crack eggs into skillet. Then transfer to your oven and bake until whites are set, about 3 to 4 minutes. Remove from oven, season the eggs with salt and pepper.

To serve, layer some sauteed squash on a plate. Place an egg on top of the squash. Sprinkle some chives and some of the fried potatoes. 

Enjoyed it with some hot sauce, tomato ketchup and some cilantro mint chutney.

Another way of serving is scamble the eggs and then mix the sauteed squash and crispy fried potatoes.