Copyright 2013 by Jacqueline Peppard, all rights reserved
You will love these squash, also known as patty pan, with eggs on top or as a side dish with steak. They are a low-carbohydrate alternative for home-style hash brown potatoes.
Their flesh is dense, nutty, and flavorful, and it doesn’t mush as quickly as other varieties of summer squash when cooked. Avoid squash that exceed 4 inches in diameter for this recipe because they tend to become mealy, seedy, and less firm. Look for younger ones that are at least 2 inches deep or greater. I have found the yellow, bell-shaped, and variegated green on top and bottom to be the firmest of this variety, but all the patty pans work well.
1/2 cup sliced and cooked bacon or breakfast sausage (optional)
5 or 6 squash about 3 inches in diameter
1 TBS olive oil
1 TBS butter
1 cup scallions
Salt and pepper, to taste
Brown and drain bacon or sausage (if using) and set aside.
Cut squash into approximately 3/4-inch cubes (do not cut smaller).
Heat skillet to medium high and distribute olive oil and butter evenly. When oil becomes fragrant, add squash.
Spread squash so they have room to breathe and release moisture. Reduce heat to medium and fry uncovered for about 5 minutes without turning.
Add scallions, toss well, and season with salt and pepper.
Cook about another 5 minutes undisturbed, until browned. Remove from flame.
Add browned bacon or sausage (if using) and gently mix in. Serve immediately.