Zucchini hash browns with garlic and onion
Create delicious and healthy zucchini hash browns with this simple recipe! Made with fresh zucchini, aromatic garlic and onion powders, and a hint of black pepper and salt, these hash browns are perfect for breakfast or as a side dish. Click here for the full recipe!
Cook time 10 min
Prep time 5 min
Ingredients:
2 eggs1 tsp garlic powder
1 tsp onion powder
1 dash black pepper
1 dash salt
1 tbsp olive oil
1 zucchini
Zucchini hash browns are a delightful twist on the traditional potato version. They are light, nutritious, and packed with flavors from garlic and onion. Perfect for a healthy breakfast or a versatile side dish, these hash browns are easy to whip up in no time.
Instructions:
- Wash the zucchini thoroughly.
- Grate the zucchini using a box grater or a food processor.
- Place the grated zucchini in a clean kitchen towel or cheesecloth, and squeeze out as much excess moisture as possible. This step is crucial to ensure your hash browns are crispy and not soggy.
- In a large bowl, beat the two eggs.
- Add the grated zucchini to the eggs.
- Sprinkle in the garlic powder, onion powder, black pepper, and salt.
- Mix well until all ingredients are combined evenly.
- In a large skillet, heat the olive oil over medium heat. Ensure the oil is hot before adding the zucchini mixture to achieve a crispy texture.
- Spoon the zucchini mixture into the hot skillet, pressing down lightly with a spatula to flatten into patties.
- Cook each side for about 3-4 minutes, or until golden brown and crispy. Avoid overcrowding the skillet; you may need to cook in batches depending on the size of your pan.
5. Serve:
- Once cooked, transfer the hash browns to a plate lined with paper towels to remove any excess oil.
- Serve hot and enjoy your delicious zucchini hash browns!
These delicious zucchini hash browns with garlic and onion are sure to become a favorite. Not only are they easy to make, but they are also packed with nutrients and flavor. Enjoy them as a standalone dish or as a complement to your favorite meals.
Zucchini hash browns with garlic and onion FAQ:
Store leftover zucchini hash browns in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a skillet over medium heat until warm and crispy.
To ensure crispy hash browns, be sure to squeeze out as much moisture from the grated zucchini as possible before mixing it with the other ingredients. Cooking in a hot skillet and not overcrowding it also helps achieve crispiness.
Yes, you can replace the eggs with flax eggs (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water per egg) or a commercial egg replacer for a vegan option.
A large skillet (around 12 inches) is ideal for cooking zucchini hash browns. This size allows you to cook multiple patties at once without overcrowding, which ensures even cooking.
The hash browns are done when they are golden brown and crispy on both sides. Each side typically takes about 3-4 minutes over medium heat, so keep an eye on them to avoid burning.
Tips:
- Make sure to drain the zucchini well after grating to remove excess moisture, which will help the hash browns crisp up better.
- You can add finely chopped fresh herbs like parsley or dill for an added burst of flavor.
- For extra crispiness, cook the hash browns on medium-high heat and avoid overcrowding the pan.
- If you prefer, you can substitute fresh garlic and onion for the powders for a more intense flavor.
- Serve with a dollop of sour cream or yogurt on top for a creamy contrast.
Nutrition per serving
2 ServingsCalories 100kcal
Protein 8g
Carbohydrates 7g
Fiber 1.77g
Sugar 4.16g
Fat 12g
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