ZUCCHINI HASH BROWNS RECIPE BY TASTY
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
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
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
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.
HASH BROWNS ZUCCHINI
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
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.
ZUCCHINI HASH BROWNS
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
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.
ZUCCHINI "HASH BROWNS" AND EGGS WITH BERRY-NANA SMOOTHIE
You won't even miss the potatoes in this delicious, green hash!
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the smoothies: Combine the berries, yogurt, orange juice, honey and bananas together in a blender, and puree until smooth. Divide evenly among four glasses and refrigerate until ready to serve.
- For the "hash browns": 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 vinegar, squash, 3/4 teaspoon salt and some 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.
- Divide the "hash browns" and eggs evenly among four plates. Serve each with a smoothie and 1 slice of toast.
Nutrition Facts : Calories 480 calorie, Fat 18 grams, SaturatedFat 5 grams, Cholesterol 375 milligrams, Sodium 720 milligrams, Carbohydrate 60 grams, Fiber 8 grams, Protein 24 grams
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.
ZUCCHINI HASH
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.
POTATOES AND ZUCCHINI HASH BROWN
Make and share this Potatoes and Zucchini Hash Brown recipe from Food.com.
Provided by foodart
Categories Breakfast
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Wash and dry the red potatoes and with a small knife made small cut into the potatoes and place into the microwave and place on high for 10 minutes and check for doneness. Repeat this at 5 minutes on high setting until done. Remove the potatoes and set aside to cool. Place the cool potatoes and with the side of the knife crushed the potatoes free form and light chop the potatoes.
- Slice the zucchini and onion into 1/4" slices and set aside.
- Diced the tomatoes and set aside.
- In a large skillet over a medium high heat add 1/4 stick of butter, zucchini, onion and garlic and salt and pepper and when it al dente remove and pour into a plate.
- In a large skillet over a medium high heat add dipping and butter and when it melted add the red potatoes and salt and pepper the mixture and sauté until golden and golden brown. Add in the zucchini mixture and combine and pour into a serving platter top with diced tomatoes and top with Mozzarella cheese and when the cheese is melted serve.
Nutrition Facts : Calories 755.6, Fat 20.1, SaturatedFat 10.2, Cholesterol 43.5, Sodium 384.1, Carbohydrate 127.3, Fiber 15.1, Sugar 15.8, Protein 22.8
CARROT ZUCCHINI HASH BROWNS RECIPE - (4.1/5)
Provided by Birgitta
Number Of Ingredients 7
Steps:
- In a bowl, add and mix all ingredients together, shape into 4 patties. Pour plenty of oil in a frying pan and fry the hash browns on both sides until golden brown.
POTATO AND ZUCCHINI HASH
With the addition of zucchini, this hash becomes something more adventurous than the de rigueur hash you may get in diners. Try this quick-cooking meal for dinner or breakfast -- either way you'll be satisfied.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 30m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 302 g, Fat 14 g, Fiber 3 g, Protein 11 g
FRESH CORN, HASH BROWN & ZUCCHINI CASSEROLE
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
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
SIMPLE KETO ZUCCHINI HASH
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
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
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