Zucchini Hash Browns With Fried Eggs

Zucchini hash brown with Fried eggs
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There’s something magical about starting your day with a breakfast that’s hearty, flavorful, and packed with nutritious ingredients, and zucchini hash browns with fried eggs offer the perfect balance of comfort and health, making them an ideal addition to your morning routine.

These hash browns are crispy on the outside, tender on the inside, and paired with perfectly fried eggs that ooze with golden goodness.

This recipe is perfect for those mornings when you want something quick yet indulgent. Whether you’re enjoying a slow weekend brunch or need a boost of energy before tackling your to-do list, zucchini hash browns bring a fresh, seasonal twist to classic comfort food.

I remember discovering this dish during the height of summer zucchini season, and it quickly became a household favorite. The versatility of zucchini paired with the richness of fried eggs creates a satisfying dish that’s hard to resist.

Whether you’re feeding your family or treating yourself to a solo breakfast, this recipe is bound to brighten your morning.

Why You’ll Love It

  • Healthy and nutritious: Zucchini is low in calories but packed with vitamins and antioxidants, making these hash browns a guilt-free indulgence.
  • Quick and easy: With simple ingredients and minimal prep, you can whip this up in under 30 minutes.
  • Versatile: Serve it as is for a light breakfast, or add a side salad and toast for a more filling meal.
  • Family-friendly: Kids and adults alike will enjoy the crispy texture and savory flavors of these hash browns.

Ingredient List

For the Zucchini Hash Browns:

  • 2 medium zucchinis (about 2 cups, shredded)
  • 1 teaspoon salt (for draining zucchini)
  • 1 large egg
  • ¼ cup all-purpose flour (or almond flour for a gluten-free option)
  • ¼ cup grated Parmesan cheese (optional, for added flavor)
  • 1 clove garlic, minced
  • ½ teaspoon onion powder
  • ¼ teaspoon black pepper
  • 2 tablespoons olive oil or unsalted butter (for frying)

For the Fried Eggs:

  • 2 large eggs (adjust based on servings)
  • 1 tablespoon olive oil or unsalted butter
  • Salt and pepper to taste

Optional Toppings:

  • Fresh parsley or chives, chopped
  • Crushed red pepper flakes (for a spicy kick)
  • Avocado slices

Kitchen Tools Needed

To make zucchini hash browns with fried eggs, you’ll need the following tools:

  • Box grater: For shredding the zucchini.
  • Cheesecloth or clean kitchen towel: To squeeze out excess moisture from the zucchini.
  • Mixing bowls: One for the zucchini and another for mixing the batter.
  • Frying pan or skillet: Non-stick or cast iron works best for crisp hash browns and perfectly fried eggs.
  • Spatula: For flipping the hash browns and eggs.
  • Whisk or fork: To beat the egg for the hash brown mixture.
  • Measuring cups and spoons: To ensure precise measurements.

Cooking Instructions

Step 1: Prepare the Zucchini

  1. Wash the zucchinis and grate them using the box grater.
  2. Place the shredded zucchini in a cheesecloth or clean kitchen towel, sprinkle with 1 teaspoon of salt, and let it sit for 10 minutes to draw out moisture.
  3. Squeeze the zucchini firmly to remove as much liquid as possible. This step is crucial for crispy hash browns.

Step 2: Make the Hash Brown Mixture

  1. In a mixing bowl, combine the squeezed zucchini, egg, flour, Parmesan cheese (if using), minced garlic, onion powder, and black pepper.
  2. Mix well until a batter forms.

Step 3: Cook the Hash Browns

  1. Heat 2 tablespoons of olive oil or butter in a large frying pan over medium heat.
  2. Scoop about 2 tablespoons of the mixture for each hash brown and flatten it slightly in the pan with the back of a spoon.
  3. Cook for 3-4 minutes on each side, or until golden brown and crispy. Remove from the pan and set on a plate lined with paper towels to absorb excess oil.

Step 4: Fry the Eggs

  1. In the same pan, add a bit more oil or butter if needed.
  2. Crack the eggs into the pan and cook to your preferred doneness (sunny-side up, over-easy, or fully cooked).
  3. Sprinkle with salt and pepper.

Step 5: Assemble and Serve

  1. Place the zucchini hash browns on a serving plate, top each with a fried egg, and garnish with optional toppings like fresh parsley or avocado slices. Serve immediately.

More Recipes >>>>>> Keto Egg Muffins With Spinach And Cheese

zucchini hash brown

Tips and Tricks for Success

  • Squeeze the zucchini well: Excess water will make the hash browns soggy instead of crispy, so don’t skip this step.
  • Don’t overcrowd the pan: Cook the hash browns in batches to give them enough space to crisp up evenly.
  • Use a non-stick pan: This prevents the hash browns from sticking and ensures easy flipping.
  • Customize the flavors: Add spices like paprika or cayenne for extra flavor or experiment with fresh herbs in the batter.
  • Adjust for dietary preferences: Swap all-purpose flour with almond or oat flour for a gluten-free option, or skip the Parmesan cheese to make it dairy-free.
  • Fry eggs last: Cook the eggs after the hash browns so you can serve everything hot and fresh.

Ingredient Substitutions and Variations

Ingredient Substitutions:

  • Zucchini: Swap with grated yellow squash or sweet potatoes for a different flavor.
  • All-purpose flour: Use almond flour, oat flour, or gluten-free flour for dietary needs.
  • Parmesan cheese: Substitute with nutritional yeast for a dairy-free option or shredded cheddar for a richer taste.
  • Eggs in hash browns: Replace with a flaxseed egg (1 tablespoon flaxseed meal + 2.5 tablespoons water) for a vegan version.

Variations:

  • Spicy kick: Add ¼ teaspoon cayenne pepper or chopped jalapeños to the hash brown mixture.
  • Cheesy hash browns: Mix shredded mozzarella or cheddar into the batter for extra gooeyness.
  • Veggie-packed hash browns: Incorporate grated carrots, finely chopped bell peppers, or spinach into the mixture.
  • Different egg styles: Instead of fried eggs, try poached or scrambled eggs.

More Recipes >>>>> Mongolian Ground Beef Noodles


Serving Suggestions

  • Classic breakfast: Serve the zucchini hash browns and fried eggs alongside crispy bacon or breakfast sausage.
  • Light brunch: Pair with a fresh salad of mixed greens, cherry tomatoes, and a lemon vinaigrette.
  • Toast pairing: Add a slice of buttered sourdough or avocado toast on the side.
  • Sauces and dips: Serve with sour cream, plain Greek yogurt, or a dollop of spicy sriracha mayo.
  • Breakfast bowl: Layer the hash browns and fried eggs in a bowl with sautéed mushrooms, avocado slices, and salsa for a hearty breakfast bowl.
zucchini hash browns

Storage and Reheating Instructions

Storage:

  • Refrigeration: Store leftover hash browns in an airtight container in the fridge for up to 3 days. Store fried eggs separately if possible to maintain texture.
  • Freezing: Lay cooked hash browns in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag or container. They’ll keep for up to 2 months.

Reheating:

  • Hash browns: Reheat in a non-stick pan over medium heat for a few minutes on each side to restore crispiness. Alternatively, reheat in an oven at 375°F (190°C) for 10 minutes. Avoid microwaving as it may make them soggy.
  • Fried eggs: For best results, make fresh fried eggs. However, you can gently reheat them in a pan over low heat.

More Recipes >>>>> Chia Seed Pudding With Almond Milk


FAQ

1. Can I make the hash browns ahead of time?
Yes! You can prepare the zucchini mixture the night before and store it in the fridge. Cook the hash browns fresh in the morning for the best texture.

2. Why are my hash browns soggy?
The zucchini likely wasn’t drained properly. Be sure to squeeze out as much moisture as possible before mixing the batter.

3. Can I bake the hash browns instead of frying them?
Yes, you can bake them! Preheat your oven to 400°F (200°C), line a baking sheet with parchment paper, and bake the hash browns for 20-25 minutes, flipping halfway through.

4. Can I make this recipe vegan?
Absolutely! Use a flaxseed egg as a substitute for the egg in the hash brown mixture and skip the fried eggs or use a plant-based egg alternative.

5. What can I serve if I don’t have eggs?
Top the hash browns with sautéed mushrooms, avocado slices, or even a dollop of hummus for a delicious alternative.

This versatile recipe is easy to adapt and sure to become a go-to favorite for any breakfast or brunch table!

Zucchini hash brown with Fried eggs

Zucchini Hash Browns with Fried Eggs

Zucchini hash browns with fried eggs offer the perfect balance of comfort and health, making them an ideal addition to your morning routine.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Servings 3 servings
Calories 250 kcal

Equipment

  • Box grater
  • Cheesecloth or clean kitchen towel
  • Mixing Bowls
  • Frying pan or skillet
  • Spatula
  • Whisk or fork
  • Measuring cups and spoons

Ingredients
  

For the Zucchini Hash Browns:

  • 2 medium zucchinis about 2 cups, shredded
  • 1 teaspoon salt for draining zucchini
  • 1 large egg
  • ¼ cup all-purpose flour or almond flour for a gluten-free option
  • ¼ cup grated Parmesan cheese optional, for added flavor
  • 1 clove garlic minced
  • ½ teaspoon onion powder
  • ¼ teaspoon black pepper
  • 2 tablespoons olive oil or unsalted butter for frying

For the Fried Eggs:

  • 2 large eggs adjust based on servings
  • 1 tablespoon olive oil or unsalted butter
  • Salt and pepper to taste

Optional Toppings:

  • Fresh parsley or chives chopped
  • Crushed red pepper flakes for a spicy kick
  • Avocado slices

Instructions
 

Step 1: Prepare the Zucchini

  • Wash the zucchinis and grate them using the box grater.
  • Place the shredded zucchini in a cheesecloth or clean kitchen towel, sprinkle with 1 teaspoon of salt, and let it sit for 10 minutes to draw out moisture.
  • Squeeze the zucchini firmly to remove as much liquid as possible. This step is crucial for crispy hash browns.

Step 2: Make the Hash Brown Mixture

  • In a mixing bowl, combine the squeezed zucchini, egg, flour, Parmesan cheese (if using), minced garlic, onion powder, and black pepper. Mix well until a batter forms.

Step 3: Cook the Hash Browns

  • Heat 2 tablespoons of olive oil or butter in a large frying pan over medium heat.
  • Scoop about 2 tablespoons of the mixture for each hash brown and flatten it slightly in the pan with the back of a spoon.
  • Cook for 3-4 minutes on each side, or until golden brown and crispy. Remove from the pan and set on a plate lined with paper towels to absorb excess oil.

Step 4: Fry the Eggs

  • In the same pan, add a bit more oil or butter if needed. Crack the eggs into the pan and cook to your preferred doneness (sunny-side up, over-easy, or fully cooked). Sprinkle with salt and pepper.

Step 5: Assemble and Serve

  • Place the zucchini hash browns on a serving plate, top each with a fried egg, and garnish with optional toppings like fresh parsley or avocado slices. Serve immediately.

Notes

Nutritional Value (per serving)

Calories: 210-250 kcal/ Protein: 10-12g/ Carbohydrates: 10-12g/ Fiber: 2-3g/ Fat: 15-18g/ Saturated Fat: 3-4g/ Cholesterol: 180-200mg/ Sodium: 400-500mg/ Vitamin C: 20-25% / Calcium: 10-12%
Did you make this recipe? Leave a comment and rating!
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
Keyword hash brown recipes, healthy breakfast recipes

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