No Regret Zucchini Hash Browns

One of my favorite things in life are potatoes, although I am not sure they love me as much as I love them. The crispy/tender combination of hash browns put them at the top of my favorite potato goodies but I can’t lie to myself and pretend they are healthy.

Now, how do I enjoy my breakfast treats without the guilt?
* Opens fridge to stare into the cold food dimension until finds life’s answers*
*Sees zucchini*

In a healthier side of my mind, zucchini “zoodles” are another one of my favorite foods to make and enjoy. So if this versatile food can satisfy my pasta cravings in a light and healthy way, why not let them work their magic in my breakfast meals!

This also will be helpful to a lot of people joining the Keto diet revolution, low carb hash browns for the win all over the board.

plate(Makes 3 hash browns)

2 cups zucchini
pinch of salt
1 egg
3 tablespoons grated parmesan cheese
1/2 tsp Garlic salt OR 1 garlic clove minced
1/4 cup butter or olive oil



Wash off your zucchini and dry with paper towel

Hold stem-end and coarsely grate opposite end in cheese grater
Combine with a pinch of salt and mix in a bowl. Let stand for 10-15 minutes to extract water from zucchini.
If you have cheese cloth you can strain the zucchini in that by squeezing the water out of the shreds with that, or you can just squeeze the shreds in your hands to drain water.

After you take as much water out of the zucchini as you can, turn back to the mixing bowl and add the egg (beaten), parmesan cheese, and garlic
mix everything

Melt about 2 tbsp butter(or olive oil)  in a large pan on the stove,
heat on medium/high heat

Starting mounding the zucchini mixture on the pan and flatten into palm sized patties

cook the patties (about 3 minutes) on one side
then flip (cooking another roughly 3 minutes) on other side

place on a paper towel-lined plate to let excess oil/butter drain (optional)

Then enjoy!



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