Zucchini Hash Browns And Eggs Recipes

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ZUCCHINI "HASH BROWNS" AND EGGS WITH BERRY-NANA SMOOTHIE



Zucchini

You won't even miss the potatoes in this delicious, green hash!

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 17

2 cups frozen mixed berries
1 cup lowfat vanilla yogurt
1/2 cup orange juice
2 teaspoons honey, optional
2 frozen ripe bananas
1 1/2 tablespoons extra-virgin olive oil
1 medium onion, diced
2 teaspoons finely chopped fresh sage
1 large clove garlic, minced
1 small jalapeno pepper, minced with some seeds
2 teaspoons white wine vinegar
3 large zucchini or yellow summer squash, cut into 1/2-inch pieces
Kosher salt and freshly ground black pepper
1/4 cup chopped roasted red pepper
1/4 cup chopped fresh parsley or cilantro
8 large eggs
4 slices whole wheat bread, toasted

Steps:

  • For the smoothies: Combine the berries, yogurt, orange juice, honey and bananas together in a blender, and puree until smooth. Divide evenly among four glasses and refrigerate until ready to serve.
  • For the "hash browns": Heat the oil in a large nonstick skillet over medium-high heat. Add the onions and cook, stirring, until soft and lightly browned, about 6 minutes. Add the sage, garlic and jalapenos and cook, stirring, until fragrant, about 30 seconds. Add the vinegar, squash, 3/4 teaspoon salt and some pepper, and stir to combine. Cover and cook, stirring occasionally, until the squash begins to soften, 6 to 8 minutes. Uncover and add the red pepper and half of the parsley. Cook until the squash is completely soft and lightly brown, 6 to 8 minutes more. Remove from the heat.
  • Make 8 small indentations in the squash with a measuring cup or the back of a ladle. Crack the eggs into the indentations and sprinkle with salt and pepper. Return the pan to medium heat, cover and cook until the egg whites are set and the yolks are still runny, about 4 minutes.
  • Divide the "hash browns" and eggs evenly among four plates. Serve each with a smoothie and 1 slice of toast.

Nutrition Facts : Calories 480 calorie, Fat 18 grams, SaturatedFat 5 grams, Cholesterol 375 milligrams, Sodium 720 milligrams, Carbohydrate 60 grams, Fiber 8 grams, Protein 24 grams

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.

SHEET PAN HASH BROWNS



Sheet Pan Hash Browns image

These easy hash browns are perfect for breakfast or served as a side dish for dinner. This is a basic recipe, but feel free to include such add-ins as different cheeses, eggs, bell pepper, chives, or a variety of herbs and spices to change up the flavor. And as a bonus, you can cook your bacon in the oven at the same time, just not as long.

Provided by lutzflcat

Time 45m

Yield 10

Number Of Ingredients 7

cooking spray
1 (30 ounce) package frozen hash brown potatoes, thawed
½ cup diced onion
3 tablespoons canola oil
½ teaspoon garlic powder
½ teaspoon ground paprika
salt and ground pepper to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with foil and spray generously with cooking spray.
  • Add potatoes and onion to a large bowl and stir well. Drizzle oil over the potatoes and stir until the potatoes are coated. Gradually sprinkle garlic powder, paprika, salt, and pepper over the potatoes, tossing to combine. Distribute potatoes evenly on the prepared baking sheet, but don't pack down.
  • Bake in the preheated oven until hash browns are golden brown and crispy, 35 to 40 minutes.

Nutrition Facts : Calories 109.4 calories, Carbohydrate 16 g, Fat 9.5 g, Fiber 1.4 g, Protein 1.8 g, SaturatedFat 2.4 g, Sodium 27.4 mg, Sugar 0.4 g

ZUCCHINI HASH BROWNS



Zucchini Hash Browns image

This is for those of us how love hash browns but hash browns can't be in the diet. Great for diabetic and low cholesterol diets. Also this is a great use of the George Forman Grill.

Provided by nightfall20252

Categories     Breakfast

Time 17m

Yield 8 serving(s)

Number Of Ingredients 6

2 medium zucchini
1/2 cup egg substitute (Egg Beaters) or 2 eggs
1/2 cup onion (chopped)
3/4 cup dry breadcrumbs
1 teaspoon salt
1 teaspoon garlic powder

Steps:

  • Shredd the zucchini as you would potatoes for hash browns.
  • Mix all ingredients together in a large bowl.
  • Place on a George Foreman Grill in 1/2 cup portions. Cook for about 7 minutes or until golden brown. Note: If you do not have a George Foreman, you can pan fry each side until golden brown. Frying them is still tasty but less healthy (because of the oil), and they fall apart more easily.

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