Zucchini-Potato Hash Browns

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: servings

Course: Breakfast, Side Dish

Author: Heather Nicholds

Lighten up your hash browns with zucchini! These cook up quite moist, so if you’re used to a drier, crunchier hash brown, let the salted veggies drain longer, squeeze out as much water as possible, and bake them, rather than fry, in a 350°F oven for about 30 minutes.

Ingredients

1 potato, scrubbed or peeled and grated
1/2 zucchini, grated
sea salt
2 Tbsp whole grain flour
pinch sea salt
pinch black pepper
1 green onion, chopped, or 1 tsp onion powder (optional)
1-2 tsp olive oil

Instructions

In a large bowl, combine the grated potato and zucchini. Sprinkle with salt and toss to combine. Push the vegetables to one side of the bowl and squeeze them to drain off some of the moisture, tipping the bowl to drain into the sink. You don’t need to go crazy draining every last drop of water, though see the headnote if you prefer a drier hash brown.
Add the flour, a pinch of salt and pepper, and the scallion (if using) and toss to mix.
Place a large skillet over medium-high heat. While it heats, form the zucchini-potato mixture into 4 balls in the bowl. Add the olive oil to the skillet and flatten the balls into the oiled pan. Cook for 5 to 7 minutes, until lightly browned on one side. Flip and cook the other side until lightly browned.

Nutrition