Zucchini Hash Browns Recipe

Zucchini Hash Browns are crispy and light, and are a perfect side to any meal – any time of the day! Zucchini is one of our favorite vegetables to add into a recipe. It’s very mild in flavor and easily adapts to whatever you’re cooking it with!

Why We Love These Zucchini Hash Browns

Anytime that we can make vegetables steal the show like these zucchini hash browns do, we’re all the way in. I mean, honestly, who could resist these crispy on the outside, tender on the inside hash browns that are completely made with vegetables?

Not only do these hash browns taste amazing but they go perfectly with breakfast, lunch or dinner. Or try adding a fried egg on top and you can turn them into a whole meal!

• Versatile
• Delicious
• Getting a serving of veggies in

All boxes are checked with this delicious zucchini recipe. If you’re family is anything like ours, we’re always trying to find tasty ways to get more vegetables into our day and recipes like theses hash browns are the perfect way to do it!

Ingredients You’ll Need

• Zucchini: For this recipe you’ll need 1 large or 2 medium sized zucchini. Of course, you can double this recipe or even triple it if you need to use up some of that garden zucchini!
• Russet potatoes: Use russet potatoes for their high starch content, that will help to hold the hash browns together.
• Onion: We like the flavor that grated onion adds, but you can skip it if you like.
• Egg: A beaten egg helps to hold the hash browns together as they cook.
• Grated parmesan cheese: This is a newer addition to this recipe, as we’ve updated it from years ago. Nutty parmesan cheese adds a wonderful flavor.
• Seasonings: We like to use garlic powder, onion powder, salt and pepper. But you can add whatever seasonings you like!

How To Make

Grating the potatoes and zucchini is the most time consuming part of this recipe, and it really doesn’t take that long. Using a food processor will help speed things along!

• Grate the potatoes and zucchini: We use a box grater, but you can use a food processor too. Make sure that you use a clean towel or thick paper towels to squeeze out all of the liquid from the grated vegetables before using.
• Combine ingredients: Add the grated zucchini and potatoes to a bowl along with a beaten egg, grated onion, parmesan cheese and seasonings. Mix to combine.
• Cook: You can either cook the hash browns in smaller rounds like we’ve shown here, or make one large hash brown and cut it into wedges. Fry until golden brown on both sides.

How To Serve

There are so many ways that we like to enjoy these zucchini hash browns! I’m telling you, if you have a picky eater in your life that doesn’t like veggies…you need to make these hash browns. They’re so crispy and tasty – no one will know that there’s tons of veggies hiding inside.

These are some of our favorite ways to enjoy these hash browns:

• Main Course: Add a fried egg on top, use as a base for a bowl with beef or chicken, or top with cheese, guacamole and pico de gallo for a Tex-Mex vibe.
• Side Dish: Serve them on the side of almost any meal. Delicious with steak, pretty much any kind of chicken dinner, or on the side of your eggs for breakfast.
• Stand Alone: Serve simply with a dollop of sour cream and a sprinkle of kosher salt and pepper.

Tips For Best Results

The biggest step that you can not skip is squeezing the liquid of out the grated zucchini and potato. If there’s excess liquid in the hash browns they won’t get crispy and that’s a definite fail. There’s more liquid in both of these vegetables than you think, so keep squeezing until they’re dry!

Whether you choose to cook smaller hash browns or one, large hash brown, make sure that you’re spreading the ingredients into an even layer. You don’t want the hash brown(s) to be too thick, either. For best results you’ll want about 1/4 – 1/3 inch thickness.

Looking For More Zucchini Recipes?

• Turkey Zucchini Meatballs
• Zucchini Lasagna
• Creamy Zucchini Pasta Sauce
• Greek Chicken Kabobs
• Taco Zucchini Boats

Zucchini Hash Browns

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• Author: Dan
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 Servings 1x

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Zucchini Hash Browns are crispy and light, and are a perfect side to any meal – any time of the day! Zucchini is one of our favorite vegetables to add into a recipe. It’s very mild in flavor and easily adapts to whatever you’re cooking it with!

Ingredients

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• 2 cups grated potatoes, squeezed dry with towels (peeled or unpeeled, we keep the skin on)
• 2 cups grated zucchini, squeezed dry with towels
• 1 egg, beaten
• 2 tablespoons minced onion
• 2 tablespoons grated parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon kosher salt
• Ground black pepper to taste
• Olive oil and butter for cooking

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Instructions

1. Add the grated zucchini and potatoes to a large bowl along with the egg, onion, parmesan cheese, garlic powder, onion powder, salt and pepper. Mix to combine.
2. Heat a 13 inch, non-stick skillet over medium heat. Add a tablespoon of butter and a thin layer of olive oil to skillet and swirl together.
3. You can cook these hash browns two ways: Place the entire mixture into the skillet, spreading out into an even layer and pressing down with a spatula. OR make smaller rounds like the pictures shown in the post for easier flipping.
4. Cook for 5 minutes, or when the edges of the hash brown start to brown. Flip to the other side and cook another 5 minutes, or until the other side is golden brown. (See note below on tips for flipping the large hash brown)
5. Serve with a sprinkle of salt and a dollop of sour cream if desired.

Recipe Notes

How to flip the large (whole skillet) hash brown: Once the first side is golden brown, cover the skillet with a large plate and flip the skillet over so the hash brown is on the plate. Slide the hash brown off the plate and back into the skillet on the uncooked side.

Store: Store in the refrigerator for up to 5 days.

Reheat: Reheat the hash browns in a skillet with a little oil for the crispiest texture. Alternately, you can reheat them in an air fryer. The microwave works but they won’t be crispy.

• Category: Side Dish
• Method: Stovetop
• Cuisine: American