Crispy Potato-Zucchini Cake

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READY IN: 45mins
Recipe by Mama Tia

Not a dessert, but a hashbrown variation with lots more nutrition. Use an oven-proof skillet. (Cast-iron works great and imparts iron to the foods you cook in it as well)

Ingredients Nutrition


  1. Preheat broiler.
  2. In large, ovenproof skillet, heat 1 tablespoons oil over medium heat.
  3. Add pepper, onion and garlic, cook until softened, about 8 minutes; set aside.
  4. In large bowl, combine pepper mixture, potatoes, zucchini, dill, salt and pepper.
  5. Stir in egg.
  6. In same skillet, heat remaining oil over medium -high heat.
  7. Add veggie mixture, pressing down to flatten.
  8. Cook until bottom browns, about 5 minutes.
  9. Invert onto plate, then slide cake back into skillet, browned side up.
  10. Cook until bottom browns, about 5 minutes.
  11. Sprinkle with parmesan.
  12. Broil until golden brown, about 3 minutes.

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