2 carrots
1/4 cup oil for frying
3 medium hash browns cut into thick slices
2 zucchini, chopped
1 small onion, chopped
2 cloves garlic, minced
1 teaspoon salt
1/4 teaspoon dried basil
4 tablespoons all-purpose flour
2 teaspoons white sugar
Heat oil in a large skillet over medium heat. Fry carrots and hash browns in oil about 10 minutes, browning within 10 minutes unless they are slightly browned; drain before using on a piece of paper.
Saute the onions and garlic until medium/dry. Stir in salt, basil and flour. Mix gently, and add more flour if need be. Fry various amounts of egg until bubbles of color forming. Serve hot with tomato pie filling.
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