There's nothing better than making some of your breakfast favorites a little healthier - especially when you can't even tell the difference. And one of the easiest ways to do that is with these Zucchini Potato Hash Browns.
I think zucchini is one of the easiest veggies to sneak into a meal. It takes on the flavor of whatever you cook it with.
The trick to making any hash browns at home is making sure you get as much of the moisture out of the veggies before cooking them. You need to be extra diligent in doing that with these hash browns since zucchini holds A LOT of water. This isn't a hard thing to do - just add the shredded veggies to some paper towels and squeeze. You won't be able to get all of it out, but do this a couple of times and you should be good to go.
Another way we are going to combat the water in these veggies is by dusting them with a little bit of flour before cooking them.
Now that the water situation is under control, all that is left is to cook these puppies up.
I like to use a little bit of olive oil, but if you are trying to use less oil, you could also just coat the pan with non-stick spray.
Zucchini Potato Hash Browns
- 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.