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Zucchini hash browns are a yummy low-carb, gluten free, vegan breakfast dish. They are really tasty & super easy to cook, so try them out a colorful alternative to the classic hash browns.

Step 1: Step 1

Ingredients:
   - olive oil
   - zucchini → shredded
   - garlic clove → minced
   - salt & pepper 
   - sour cream (optional)

Shred the zucchini & mince the garlic clove, then mix together in a bowl before frying.

Step 2: Step 2

Pour some olive oil into a frying pan & fry the mixture on medium/high until the edges have browned. Add salt & pepper as desired.

Step 3: Step 3

After they have finished frying, place hash browns onto a plate to be served, sour cream is an optional garnish. I've chosen scrambled eggs with oregano & grapefruit juice to accompany my zucchini hash browns. 
That looks tasty! I'm making this to use up my last zucchini, and for someone on a low- carb diet. What a simple, creative idea!
These look delicious! Do they get crispy like hash browns?
Not really. If you cook them longer they will brown around the edges, but for the most part they will get softer the longer you cook them. For more potato-like hash browns add a little flour to the zucchini before you fry them in the pan.
YUM
That sounds delicious! I'm always looking for a good recipe for zucchini, no matter how few plants I plant I always end up with too much. I'll be sure to try this out this summer!
Also another tasty zucchini breakfast dish is shredded zucchini in scrambled eggs. Mix it together uncooked & fry it in a little bit of butter or oil. They come out really soft & are on top of toast.

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