Squash Hash Browns With Pesto Vegetables - cooking recipe

Ingredients

1 1/4 lb peeled winter squash, coarsely grated
2/3 cup dried breadcrumbs
3 tbsp chopped fresh chives
1 oz freshly grated Parmesan cheese
1 None large egg, lightly whisked
1/4 cup vegetable or olive oil
1 lb frozen mixed vegetables
1 (13.5 oz) can white beans, rinsed
2 oz store-bought basil pesto
None None lemon wedges, to serve

Preparation

Combine squash, breadcrumbs, chives, Parmesan and egg in a large bowl. Season. Shape into 8 hash browns, squeezing out excess liquid.
Heat oil in a large frying pan over medium-high heat. Add hash browns and flatten slightly. Cook for 5 mins per side, or until browned and cooked through. Transfer to a baking tray lined with parchment paper and cover to keep warm.
Wipe pan clean then place over medium-high heat. Add vegetables and 1 tbsp water. Cook, covered, for 3 mins, or until just tender. Remove pan from heat. Add beans and pesto and toss to combine. Serve hash browns with pesto vegetables and lemon wedges.