Sauteed Zucchini and Mushroom with Potato Hash

This recipe combines the flavors and textures of sauteed zucchini and mushroom with crispy potatoes, creating a filling and tasty dish.

1. Peel and grate the potatoes. Squeeze out as much water as possible and season with salt and pepper. Heat up a non-stick frying pan with some olive oil and spread the potatoes in a thin layer. Cook until golden brown and crispy on one side, then flip over and cook the other side.
2. While the potatoes are cooking, slice the zucchini and mushrooms, and chop the onion. Heat up a separate pan with olive oil and sautee the onion until golden brown.
3. Add the sliced mushrooms to the pan and cook until they release their moisture and turn slightly brown.
4. Add the sliced zucchinis to the pan and season with salt and pepper. Sautee until the zucchinis are tender and slightly browned.
5. Serve the sauteed zucchini and mushroom on top of the crispy potato hash. Enjoy!