Zucchini Hash Recipes

POTATO AND ZUCCHINI HASH

Steps:

• Rinse potatoes well under cold running water, then drain and thoroughly pat dry. In a large nonstick skillet, heat oil over medium-high. Add onion and potatoes and season with salt and pepper. Cook, stirring frequently, until potatoes are almost cooked through and golden, about 15 minutes.
• Add zucchini, reduce heat to medium, and cook, stirring, until zucchini is soft and potatoes are cooked through, 7 minutes. Season with salt and pepper; divide among four plates. To serve, top with eggs.

ZUCCHINI HASH BROWNS RECIPE BY TASTY

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!

ZUCCHINI HASH

Steps:

• Place the grated zucchini in the middle of a kitchen towel. Twist the ends together and squeeze the juices out of the vegetable. In a large skillet over medium-high heat, heat the 1 tablespoon of the oil with garlic. Saute the zucchini, dill and salt and pepper until tender but still crisp. Toss the zucchini with remaining oil and check seasoning. Top with parsley.

SWEET POTATO AND ZUCCHINI HASH

Steps:

• In 10- to 12-inch skillet with lid, heat oil over medium heat. Add sweet potatoes and onion; cook about 5 minutes, stirring occasionally, until onions become translucent.
• Add vegetable stock; cover and cook about 5 minutes or until sweet potatoes are tender.
• Add zucchini and thyme; cook 2 to 3 minutes, stirring occasionally, until zucchini are tender. Season with salt and pepper. Keep warm over very low heat.
• In 10-inch skillet, heat 2 to 3 inches of water to a rolling boil. Add vinegar to water. Reduce heat until water is just simmering. Break each egg into custard cup or small bowl. Slip eggs one at a time into water. Cook 3 to 5 minutes or until whites and yolks are firm and not runny.
• Meanwhile, divide sweet potato and zucchini hash among 4 plates.
• With slotted spoon, carefully remove each egg from water. Dab on clean kitchen towel or paper towel to dry slightly. Place on top of hash.

SWEET POTATO ZUCCHINI HASH

Steps:

• Melt butter in a skillet over medium heat. Stir sweet potatoes into butter to coat. Add brown sugar and stir until integrated.
• Increase heat to medium-high; cook and stir until brown sugar caramelizes on surface of the sweet potato cubes, 5 to 7 minutes.
• Reduce heat to medium-low. Stir zucchini into the sweet potato mixture; cook and stir until zucchini is tender, 5 to 10 minutes. Drain excess liquid to serve.

ZUCCHINI HASH BROWNS

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.

HASH BROWNS ZUCCHINI

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.