Zucchini Hash Browns Recipe

Recipes.net Team
Recipes.net Team Published April 8, 2020

If you’re tired of hash brown potatoes, give this unusual recipe a try. Great for breakfast, lunch, or dinner.

How To Make Zucchini Hash Browns

  • 1 tbsp olive oil
  • 3 garlic cloves (finely chopped)
  • 1 cup red onion (chopped )
  • 1 tsp thyme
  • 1 tbsp basil
  • 4 tbsp medium-sized zucchinis (grated)
  • salt and pepper
  • 1/4 cup parsley (chopped )
  • 1/2 cup black olives (chopped)
  • 1/2 cup whole-wheat pastry flour
  • 3 tbsp parmesan cheese (grated )
  • 4 eggs (separated)
  1. In a large skillet, heat the olive oil and sauté the garlic and onions until the onions begin to look translucent.
  2. Add in the herbs and cook for another few minutes. Then add in the zucchini and lower the heat. Cook for another 5 minutes.
  3. Add in the herbs and cook for another few minutes. Then add in the zucchini and lower the heat. Cook for another 5 minutes.
  4. In a separate bowl, mix the flour and Parmesan cheese.
  5. Stir the flour and cheese combination into the zucchini mixture. Then whisk the egg yolks and add them to the mixture. Afterward, beat the egg whites until they stiffen and fold them into the mixture.
  6. Stir this into the zucchini mixture. Whisk the egg yolks and add them to the mixture. Then, beat the egg whites until stiff and fold them into the mixture.
  7. Heat a skillet and pour in some oil for cooking. When the oil begins to sizzle, pour the batter into the skillet like you would with pancake batter.
  8. From here, you can work the fritters much like pancakes. Carefully flip them over when they begin to brown, but don’t allow them to burn.
  9. Between each fritter set, inspect the pan to make sure there is enough oil so that you do not burn the next set. Once you’re done cooking, serve the hash browns with fresh tomatoes or salsa. Enjoy!

How To Make Zucchini Hash Browns

0 from 0 votes
Preparation Time: 5 mins
Cooking Time: 10 mins
Total Time: 15 mins
Makes:

Ingredients

  • 1 tbsp olive oil
  • 3 garlic cloves, finely chopped
  • 1 cup red onion, chopped
  • 1 tsp thyme
  • 1 tbsp basil
  • 4 tbsp medium-sized zucchinis, grated
  • salt and pepper
  • 1/4 cup parsley, chopped
  • 1/2 cup black olives, chopped
  • 1/2 cup whole-wheat pastry flour
  • 3 tbsp parmesan cheese, grated
  • 4 eggs, separated

Instructions

  1. In a large skillet, heat the olive oil and sauté the garlic and onions until the onions begin to look translucent.

  2. Add in the herbs and cook for another few minutes. Then add in the zucchini and lower the heat. Cook for another 5 minutes. 

  3. Add in the herbs and cook for another few minutes. Then add in the zucchini and lower the heat. Cook for another 5 minutes. 

  4. In a separate bowl, mix the flour and Parmesan cheese.

  5. Stir the flour and cheese combination into the zucchini mixture. Then whisk the egg yolks and add them to the mixture. Afterward, beat the egg whites until they stiffen and fold them into the mixture. 

  6. Stir this into the zucchini mixture. Whisk the egg yolks and add them to the mixture. Then, beat the egg whites until stiff and fold them into the mixture. 

  7. Heat a skillet and pour in some oil for cooking. When the oil begins to sizzle, pour the batter into the skillet like you would with pancake batter. 

  8. From here, you can work the fritters much like pancakes. Carefully flip them over when they begin to brown, but don't allow them to burn.

  9. Between each fritter set, inspect the pan to make sure there is enough oil so that you do not burn the next set. Once you're done cooking, serve the hash browns with fresh tomatoes or salsa. Enjoy!

Nutrition

  • Calcium: 104mg
  • Calories: 205kcal
  • Carbohydrates: 17g
  • Cholesterol: 166mg
  • Fat: 12g
  • Fiber: 3g
  • Iron: 2mg
  • Potassium: 203mg
  • Protein: 10g
  • Saturated Fat: 3g
  • Sodium: 390mg
  • Sugar: 2g
  • Vitamin A: 732IU
  • Vitamin C: 9mg
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