Zucchini “Hash Browns”

Keto hash browns taste like a traditional potato hash brown, but they’re made with zucchini instead. These zucchini hash browns are naturally gluten-free and perfect for low carb dieters.

Crispy and great-tasting zucchini hash browns are a great breakfast idea. These keto hash browns are made with eggs, zucchini and parmesan. They’re a healthy alternative to traditional hash browns without the carbs!

Zucchini “Hash Browns”

Jennifer
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Breakfast
Cuisine American
Servings 4
Calories 134.75 kcal

Ingredients
  

  • 1.5 lb Zucchini
  • 2 egg
  • ¼ cup parmesan cheese grated
  • 2 cloves garlic minced or pressed
  • 4 tbsp butter

Instructions
 

  • Coarsely shred the zucchini (about 4 cups) into a medium bowl, add salt and let it stand for 15 minutes. Squeeze excess moisture with hands.
  • Squeeze out the excess water with your hands.
  • Add the eggs, parmesan cheese and minced garlic. Combine everything together until you get a batter.
  • In a large skillet over medium heat add 2 tablespoons of butter.
  • Take about 2 tablespoons of the zucchini mixture and flatten them in the skillet to form a patty. Add as many patties as you can fit in the skillet, but avoid overcrowding.
  • Cook until golden brown on each side turning once. This should take around 6 to 8 minutes.
  • Repeat until mixture is finished, add more butter to the skillet if needed. Enjoy hot!

Notes

Nutrition

Carbohydrates: 5.5 g
Protein: 7.25 g
Fat: 10 g
Fiber: 1.875 g
Net Carbs: 3.625 g
Keyword Breakfast, Zucchini, Zucchini “Hash Browns”

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