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Make a breakfast classic a little healthier with these Zucchini Potato Hash Browns | ThisSavoryVegan.com
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Zucchini Potato Hash Browns

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 -4


  • 1 unpeeled zucchini grated
  • 1 unpeeled russet potato grated
  • 1 tsp. garlic powder
  • pepper to taste
  • 1 tbsp. flour
  • 2 tsp. olive oil separated
  • salt to taste
  • Fresh herbs
  • Ketchup


  • Use a mandoline or cheese grater to grate the zucchini and potato. Layer a couple of paper towels and place grated veggies on top. Squeeze to release water. Repeat 1-2 more times with fresh paper towels until most of the moisture is gone.
  • Put veggies in a bowl and add garlic powder, pepper and flour and stir to combine.
  • Add 1 tsp. of olive oil to a pan over medium heat. Add veggies to the pan in small rounds - about ¼ cup of veggies for each hash brown. Cook until bottom side of each hash brown is browned. Flip and cook until other sides are browned.
  • Remove from pan and repeat with remaining veggies - being sure to add an additional teaspoon of oil before adding more veggies to the pan.
  • Sprinkle salt over hash browns while they are still hot.
  • Serve with fresh herbs and ketchup.