ZUCCHINI HASH BROWNS
These crispy, cheesy zucchini hash browns are a great low carb alternative to traditional hash browns. They are also baked instead of fried.
Provided by Kirbie
Categories Side Dish
Time 50m
Number Of Ingredients 4
Steps:
- Preheat oven to 400°F. Line a large baking sheet with parchment paper.
- Add shredded zucchini to a large mixing bowl. Salt and let it sit about 10-15 minutes to draw out the moisture from the zucchini. (Salting is optional but it does help draw out some of the moisture.) After the 10-15 minutes, drain out the water and then wring dry the zucchini with a cheesecloth or similar type cloth. You should be left with 1 packed cup (141 g) of zucchini.
- Add zucchini, egg and cheese into your mixing bowl. Stir and mix until completely combined.
- Fill a 1/4 cup measuring cup with the zucchini mixture. Press down to compact it. Flip the cup over onto your prepared baking sheet. The mixture should slide out and should still hold the cup form. Gently press down on mixture with your fingers or hand to flatten it to about 1/2 inch thick and shape it into an oval or rectangle of whatever shape you prefer your hash browns to be. Repeat with remaining zucchini mixture.
- Sprinkle breadcrumbs over the surface of each hash brown, coating the surface of the hash browns in a layer of breadcrumbs. See notes regarding how thick the layer should be.
- Place hash browns into oven and cook for about 20-23 minutes or until zucchini is cooked and breadcrumbs are golden. If you are using pork rind breadcrumbs, they may appear to be too wet at first, but once they are out of the oven and given a few minutes to cool, they should crisp back up. If you are using panko breadcrumbs, they should not appear wet. Let hash browns cool a few minutes so that they are set before removing them off the baking sheet. Serve while still warm. Uneaten hash browns can be kept in the fridge or freezer.
Nutrition Facts : ServingSize 1 hash brown, Calories 84 kcal, Carbohydrate 2 g, Protein 8 g, Fat 4 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 50 mg, Sodium 174 mg, Fiber 1 g, Sugar 2 g
ZUCCHINI HASH BROWNS RECIPE BY TASTY
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
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
ZUCCHINI HASH
Steps:
- In a large skillet, heat oil and butter over high heat. Add zucchini, squash and onion. Cook until softened and golden, about 10 minutes. Remove from heat and mix in chives. Season with salt and freshly ground black pepper, to taste.
ZUCCHINI "HASH BROWNS" AND EGGS
This is a version of the Summer Squash Skillet Saute ... basically with eggs baked in.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 11
Steps:
- 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 squash, vinegar, 3/4 teaspoon salt and a few grinds of 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.
- Sprinkle with the remaining parsley and serve.
CARROT ZUCCHINI HASH BROWNS RECIPE - (4.1/5)
Provided by Birgitta
Number Of Ingredients 7
Steps:
- In a bowl, add and mix all ingredients together, shape into 4 patties. Pour plenty of oil in a frying pan and fry the hash browns on both sides until golden brown.
HASH BROWNS ZUCCHINI
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
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
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
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
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
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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