These tasty zucchini hash browns are very reminiscent of our favorite tater tots and hash brown potatoes, but have fewer carbs because of their keto-friendly ingredients. Enjoy making this zucchini hash brown recipe best served with our healthy ranch dip, fresh guacamole, or sour cream for a fun vegetarian breakfast hash.
Tips on Making Zucchini Hash Browns
There is just so much more to love about zucchini aside from making them into zucchini fries and zucchini muffins. It is a great vegetable to add to low-carb, keto, or any diet because this vegetable is rich in protein and antioxidants. It contains a low amount of carbs and zero fat, making it good to be consumed daily. And it’s very easy to work with, as featured in this zucchini recipe. Here are tips on how to make zucchini hash browns perfect at home:
- Grate the zucchini on the coarse side of a box grater. You don’t want them too small, or else they’ll turn mushy. Using a food processor with a shredder attachment will do the job well too.
- Dry the zucchini. Once you’ve let them sit in salted water, squeeze the juice out using a cheesecloth or a large kitchen towel. Squeezing the excess moisture out is key to making crispy hash browns.
- Use a nonstick cooking pan, and fry them with enough room around each hash brown. But if you prefer to use less oil, lay the hash brown patties on a baking sheet and bake them for 10 to 15 minutes in a 400 degrees F preheated oven.
- Add in or substitute part of the zucchini with summer squash or potatoes for added flavor.
- Load up your keto hash browns with other delicious ingredients like corn, grated onions, cheddar cheese, shredded cabbage, and whatever you like. Just make sure that they are not too wet.
How To Make Breakfast Zucchini Hash Browns
These low-carb zucchini hash browns will energize and fill you up in the morning. Make crispy keto hash browns with just a few ingredients in this easy recipe.
- In your bowl mix salt and grated zucchini and allow to sit for 5 minutes.
- Transfer zucchini into a cheesecloth then squeeze out excess juice.
- In a large mixing bowl, combine the zucchini, garlic, onion powder, and the rest of the ingredients except the oil. Mix well.
- Heat a skillet on medium and pour in some oil for frying. When the oil begins to sizzle, scoop the zucchini mixture in.
- In the pan, form the hash browns into the shape you prefer.
- Cook for 3 minutes on each side or until golden brown. Flip to cook the other side.
- Once you're done cooking, serve the hash browns with fresh tomatoes or salsa. Enjoy!
- Sugar: 1g
- Calcium: 90mg
- Calories: 60kcal
- Carbohydrates: 8g
- Cholesterol: 6mg
- Fat: 2g
- Fiber: 1g
- Iron: 1mg
- Monounsaturated Fat: 1g
- Polyunsaturated Fat: 1g
- Potassium: 37mg
- Protein: 3g
- Saturated Fat: 1g
- Sodium: 683mg
- Vitamin A: 63IU
- Vitamin C: 1mg
Frequently Asked Questions
How do you get zucchini hash browns to stick together?
The key to making zucchini hash browns stick together is to shred and drain all the ingredients properly. If not, excessive moisture will easily break the hash browns apart. It will also prevent them from crisping up.
Why are my hash browns soggy?
You might have cooked them at a low temperature or overcrowded the pan that caused the cooking temperature to drop. Avoid this mistake by making sure that the pan is hot enough. Cook the hash browns with spaces between them for the steam to evaporate and not collect in the pan. To fix a soggy hash brown, pan fry it on high heat with no oil for a few more minutes. This should make them toasty.
ConclusionSatisfy your craving for crispy fried hash browns with our healthy low-carb zucchini hash browns. They’re just as delicious as tater tots. Enjoy this vegetarian hash brown for breakfast or snacks without loading up on carbs.
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