Cut the ends off the zucchini. Peel potatoes. Roughly grate the potatoes and zucchini separately and squeeze out well. Catch the potato juice and let it stand until the starch has settled, then drain off the liquid.
Add the starch, yolk and flour to the vegetables, season with salt, pepper, thyme and crushed garlic cloves and mix well. Heat a little oil in a pan, put the mixture in small heaps, flatten it a little and bake until golden brown on both sides.
Tip from me:
Process the mass quickly, otherwise it will be too runny and the hash browns disintegrate when baking.
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