Breakfast Hash

3 c shredded frozen hash browns / shredded sweet potatoes *

1 zuchinni shredded *

1 young yellow summer squash shredded * 

1/2 red onion chopped

1/4 c sliced crimini mushrooms (optional)

1 celery stalk chopped

2 T coconut oil

2 T fresh basil cut in strips

2 T fresh cilantro leaves stripped from stems or coarsely chopped

1/4 t celery salt

salt to taste

pepper to taste

4 strips crispy bacon

1/2 avocado sliced, can sprinkle with 1:2 t lime or lemon juice to help keep from spotting

 * shredded/julienned in mandolin or food processor 

Sprinkle zuchinni and squash with salt and mix with hands, set aside. Heat dry skillet over medium heat. Add 1/2 T coconut oil and before all melted, add mushrooms. Sauté mushrooms in 9" or larger cast iron skillet 1/2 minute each side over medium heat. Remove and set aside. Add 1/2 T oil and sauté onions and celery 3 minutes, set aside. Add 1 T oil and before all melted, add frozen hash browns. Season with celery salt. Cover and fry until golden on bottom. Turn with spatula, top with zuchinni and squash, and cover. Fry until golden on other side. Lightly toss. Add mushrooms, onions, herbs and freshly ground pepper. Crumble crispy bacon on top. Arrange avocado slices as garnish on top. Serve in skillet.