Make Zucchini Hash Browns your new breakfast staple
Thursday, May 25, 2017
The averse to
vegetables woman has another Rica approved recipe! From cauliflower rice and
zoodles, I now bring you zucchini hash browns! Is my excitement obvious? Just
a bit. Raffy found
this recipe on Instagram and one late lovely morning, we made a simple
breakfast spread for lunch together with Pat.
Zucchini Hash Browns
The original video has been taken down but you can see the article and another version of the video here.
The original video has been taken down but you can see the article and another version of the video here.
Ingredients
2 zucchini squash
Salt, to taste
1/2 cup parmesan cheese, grated
1/3 cup chives
1 teaspoon dried oregano
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1 egg
Preparation
1. Preheat oven to 400°F/200°C.
2. Using a box grater, grate the zucchini on the coarse side.
3. 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.
4. Transfer the zucchini to a large kitchen towel and strain the excess liquid into a bowl.
5. 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.
6. Portion the zucchini mixture into 6 even hash brown patties on a parchment-lined baking sheet.
7. Bake for 35 minutes, until golden brown.
8. Cool the hash browns for 10-15 minutes to set.
9. Serve with desired dipping sauce.
10. Enjoy!
* Recipe yields 6 pieces
Salt, to taste
1/2 cup parmesan cheese, grated
1/3 cup chives
1 teaspoon dried oregano
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1 egg
Preparation
1. Preheat oven to 400°F/200°C.
2. Using a box grater, grate the zucchini on the coarse side.
3. 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.
4. Transfer the zucchini to a large kitchen towel and strain the excess liquid into a bowl.
5. 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.
6. Portion the zucchini mixture into 6 even hash brown patties on a parchment-lined baking sheet.
7. Bake for 35 minutes, until golden brown.
8. Cool the hash browns for 10-15 minutes to set.
9. Serve with desired dipping sauce.
10. Enjoy!
* Recipe yields 6 pieces
In all honesty it did not taste like hash browns but it was a rectangle bursting with flavor! The parmesean was a tad overpowering and this can easily be neutralized with more zucchini or less cheese. We deviated a bit from the recipe replacing garlic powder with real garlic and chives with spring onions due to ingredient availability. Our version was thin similar to oatmeal crisps. We plan to make our hash browns thicker next time for a more hash brown like feel.
Is this a healthy treat? Perhaps. The amount of cheese makes me wonder but it is made of zucchini and it is baked so that has to amount for something. Once you've mastered the recipe, there a myriad a versions you can produce. Rosemary and garlic hash browns perhaps? OMG Yes.
Is this a healthy treat? Perhaps. The amount of cheese makes me wonder but it is made of zucchini and it is baked so that has to amount for something. Once you've mastered the recipe, there a myriad a versions you can produce. Rosemary and garlic hash browns perhaps? OMG Yes.
Add bacon, pancakes, cinnamon maple syrup and iced coffee and you've got an amazing meal to start your day. This is one recipe that will truly be on repeat.
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