Hash Browns Zucchini
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Are you on a low carb diet? Miss those hash browned potatoes with your eggs in the morning? Here's a great substitute!
- Ready In:
- 21mins
- Serves:
- Units:
Nutrition Information
20
People talking
ingredients
- 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
directions
- 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.
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Great idea! I also added some grated onions and let the zucchini sit in a colander for an hour or so... Definitely flatten these babies with a spatula to get more moisture out.
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Add grated onions
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This was quite delicious. I made the recipe exactly as listed. It was quite a hassle, battling the moisture issue, but well worth the results. I will be making them again. And again.
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Delicious! Like the others, I added some grated onion. Takes a while to fry up (just like real hash browns) but so worth the effort. I just made a batch for my 8yo daughter at her request - and she is a notorious veggie hater. And perfect for me, as I am doing Atkins.
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