Hash Browns Zucchini Recipes

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CLASSIC HASH BROWNS



Classic Hash Browns image

These classic diner-style hash browns are crispy on the outside and fluffy on the inside.

Provided by Chef John

Categories     Side Dish     Potato Side Dish Recipes     Hash Brown Potato Recipes

Time 20m

Yield 2

Number Of Ingredients 5

2 russet potatoes, peeled
3 tablespoons clarified butter
salt and ground black pepper to taste
1 pinch cayenne pepper, or to taste
1 pinch paprika, or to taste

Steps:

  • Shred potatoes into a large bowl filled with cold water. Stir until water is cloudy, drain, and cover potatoes again with fresh cold water. Stir again to dissolve excess starch. Drain potatoes well, pat dry with paper towels, and squeeze out any excess moisture.
  • Heat clarified butter in a large non-stick pan over medium heat. Sprinkle shredded potatoes into the hot butter and season with salt, black pepper, cayenne pepper, and paprika.
  • Cook potatoes until a brown crust forms on the bottom, about 5 minutes. Continue to cook and stir until potatoes are browned all over, about 5 more minutes.

Nutrition Facts : Calories 334 calories, Carbohydrate 37.5 g, Cholesterol 49.2 mg, Fat 19.4 g, Fiber 4.9 g, Protein 4.4 g, SaturatedFat 12 g, Sodium 13.4 mg, Sugar 1.7 g

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

ZUCCHINI "HASH BROWNS" AND EGGS



Zucchini

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

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
3 large zucchini or yellow summer squash, cut into 1/2-inch pieces
2 teaspoons white wine vinegar
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

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.

ZUCCHINI HASH BROWNS



Zucchini Hash Browns image

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

2 ½ cups (368 g) finely shredded zucchini
1 large egg
1/2 cup (49 g) shredded parmesan cheese
1/4 cup (20 g) pork rind breadcrumbs ( or panko breadcrumbs)

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

SIMPLE KETO ZUCCHINI HASH



Simple Keto Zucchini Hash image

This recipe makes an amazing side dish. Flavorful and high in healthy fat, it is a great complement to a meat or other high-protein main dish. If you like the flavors of zucchini and chili powder and miss the texture of mashed potatoes, try this one.

Provided by Heather Petersen

Categories     100+ Breakfast and Brunch Recipes     Eggs     Scrambled Egg Recipes

Time 30m

Yield 4

Number Of Ingredients 8

4 small zucchini, grated and squeezed dry
3 tablespoons coconut oil
1 tablespoon butter
⅓ cup grated Parmesan cheese
1 teaspoon chili powder, or more to taste
1 teaspoon sea salt
1 teaspoon cayenne pepper
2 eggs, beaten

Steps:

  • Combine zucchini with coconut oil and butter in a medium skillet over medium heat. Add Parmesan cheese, chili powder, salt, and cayenne pepper. Stir until cheese melts.
  • Reduce heat to low and add eggs; stir quickly until fully mixed in. Increase heat back to medium and cook, stirring and flipping occasionally, until edges of the hash are lightly browned, about 15 minutes.

Nutrition Facts : Calories 200.3 calories, Carbohydrate 5 g, Cholesterol 106.5 mg, Fat 17.9 g, Fiber 1.6 g, Protein 7.3 g, SaturatedFat 12.7 g, Sodium 616 mg, Sugar 2.4 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.

FRESH CORN, HASH BROWN & ZUCCHINI CASSEROLE



Fresh Corn, Hash Brown & Zucchini Casserole image

Easily feed a crowd with our Fresh Corn, Hash Brown & Zucchini Casserole. One hour is all you need for our Fresh Corn, Hash Brown & Zucchini Casserole.

Provided by My Food and Family

Categories     Recipes

Time 1h

Yield 18 servings, 1/2 cup each

Number Of Ingredients 9

1 pkg. (8 oz.) KRAFT Shredded Sharp Cheddar Cheese, divided
8 slices cooked OSCAR MAYER Bacon, crumbled, divided
1 pkg. (30 oz.) ORE-IDA Shredded Hash Brown Potatoes, thawed
1 cup KRAFT Classic Ranch Dressing
4 cups fresh corn kernels
2 zucchini, shredded
1 container (8 oz.) BREAKSTONE'S or KNUDSEN Sour Cream
4 green onions, chopped
1 tsp. coarse ground black pepper

Steps:

  • Heat oven to 375ºF.
  • Reserve 1/2 cup cheese and 1/4 cup bacon for later use.
  • Combine remaining cheese and bacon with remaining ingredients. Spoon into 13x9-inch baking dish sprayed with cooking spray; top with reserved cheese and bacon.
  • Bake 40 to 45 min. or until heated through. Let stand 10 min. before serving.

Nutrition Facts : Calories 200, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 250 mg, Carbohydrate 18 g, Fiber 2 g, Sugar 4 g, Protein 7 g

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.

KETO ZUCCHINI HASH BROWNS



Keto Zucchini Hash Browns image

Crispy and great-tasting zucchini hash browns are a great breakfast idea. These keto hash browns are made with eggs, zucchini and parmesan. They're a healthy alternative to traditional hash browns without the carbs!

Provided by Jennifer

Categories     Breakfast

Time 45m

Number Of Ingredients 6

1.5 lb Zucchini
1/2 tsp Salt
2 Egg
1/4 cup Parmesan Cheese (grated)
2 cloves Garlic (minced or pressed)
4 tbsp Butter

Steps:

  • Coarsely shred the zucchini (about 4 cups) into a medium bowl, add salt and let it stand for 15 minutes. Squeeze excess moisture with hands.
  • Squeeze out the excess water with your hands.
  • Add the eggs, parmesan cheese and minced garlic. Combine everything together until you get a batter.
  • In a large skillet over medium heat add 2 tablespoons of butter.
  • Take about 2 tablespoons of the zucchini mixture and flatten them in the skillet to form a patty. Add as many patties as you can fit in the skillet, but avoid overcrowding.
  • Cook until golden brown on each side turning once. This should take around 6 to 8 minutes.
  • Repeat until mixture is finished, add more butter to the skillet if needed. Enjoy hot!

Nutrition Facts : Carbohydrate 5.5 g, Protein 7.25 g, Fat 10 g, Fiber 1.875 g, Calories 134.75 kcal, ServingSize 1 serving

ZUCCHINI POTATO HASH BROWNS



Zucchini Potato Hash Browns image

Provided by Rene

Time 30m

Number Of Ingredients 10

1 unpeeled zucchini (grated)
1 unpeeled russet potato (grated)
1 tsp. garlic powder
pepper (to taste)
1 tbsp. flour
2 tsp. olive oil (separated)
salt (to taste)
OPTIONAL TOPPINGS
Fresh herbs
Ketchup

Steps:

  • Use a mandoline or cheese grater to grate the zucchini and potato. Layer a couple of paper towels and place grated veggies on top. Squeeze to release water. Repeat 1-2 more times with fresh paper towels until most of the moisture is gone.
  • Put veggies in a bowl and add garlic powder, pepper and flour and stir to combine.
  • Add 1 tsp. of olive oil to a pan over medium heat. Add veggies to the pan in small rounds - about 1/4 cup of veggies for each hash brown. Cook until bottom side of each hash brown is browned. Flip and cook until other sides are browned.
  • Remove from pan and repeat with remaining veggies - being sure to add an additional teaspoon of oil before adding more veggies to the pan.
  • Sprinkle salt over hash browns while they are still hot.
  • Serve with fresh herbs and ketchup.

ZUCCHINI HASH



Zucchini Hash image

Provided by Sunny Anderson

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 7

1 tablespoon extra-virgin olive oil
1 tablespoon butter
1/2 pound zucchini, cubed
1/2 pound yellow squash, cubed
1/2 red onion, diced
1/4 cup chives, cut into 1/2-inch pieces
Salt and freshly ground pepper

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.

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