Zucchini Hash Browns And Eggs With Berry Nana Smoothie Recipes

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ZUCCHINI HASH BROWNS RECIPE BY TASTY



Zucchini Hash Browns Recipe by Tasty image

Here's what you need: zucchinis, salt, parmesan cheese, fresh chives, dried oregano, garlic powder, black pepper, egg

Provided by Joey Firoben

Categories     Breakfast

Yield 6 servings

Number Of Ingredients 8

2 zucchinis
salt, to taste
½ cup parmesan cheese, grated
⅓ cup fresh chives
1 teaspoon dried oregano
¼ teaspoon garlic powder
¼ teaspoon black pepper
1 egg

Steps:

  • Preheat oven to 400°F/200°C.
  • Using a box grater, grate the zucchini on the coarse side.
  • Transfer the grated zucchini to a large bowl and sprinkle with salt. Mix the zucchini and set aside for 20 minutes while the salt draws moisture from the zucchini.
  • Transfer the zucchini to a large kitchen towel and strain the excess liquid into a bowl.
  • Place the zucchini back to the large bowl and toss in the chives, parmesan, oregano, garlic powder, black pepper, and egg, and mix until well combined.
  • Portion the zucchini mixture into 6 even hash brown patties on a parchment-lined baking sheet.
  • Bake for 35 minutes, until golden brown.
  • Cool the hash browns for 10-15 minutes to set.
  • Serve with desired dipping sauce.
  • Enjoy!

Nutrition Facts : Calories 60 calories, Carbohydrate 2 grams, Fat 3 grams, Fiber 1 gram, Protein 5 grams, Sugar 1 gram

HASH BROWNS ZUCCHINI



Hash Browns Zucchini image

Are you on a low carb diet? Miss those hash browned potatoes with your eggs in the morning? Here's a great substitute!

Provided by yooper

Categories     Breakfast

Time 21m

Yield 4 serving(s)

Number Of Ingredients 6

1 1/2 lbs zucchini
1/2 teaspoon salt
2 eggs
6 tablespoons parmesan cheese, grated
1 garlic clove (minced or pressed)
1/4 cup butter

Steps:

  • Coarsely shred zucchini (you should have about 4 cups) and combine with the salt in a medium size bowl.
  • Let stand for 15 minutes.
  • Squeeze with your hands to press out moisture.
  • Stir in eggs, cheese, and garlic.
  • Melt 2 tablespoons of the butter in a wide frying pan over medium-high heat.
  • Mound about 2 tablespoons of the zucchini mixture in pan, flatten slightly to make a patty.
  • Repeat until pan is filled, but don't crowd patties in the pan.
  • Cook patties, turning once, until golden on both sides (about 6 minutes.) Remove to a serving platter and keep warm.
  • Repeat with remaining zucchini mixture and add more butter as needed.

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