I was talking to a fellow gardener the other day and she mentioned trying zucchini as a breakfast food. This got me thinking about what all I could use zucchini for. I am so glad this happened because these zucchini hash browns are amazing and everyone in the family gobbled them up as fast as they could. I’m definitely going to be making a double batch next time!
| Prep Time | 5 minutes |
| Cook Time | 5 minutes |
| Servings |
people |
Ingredients
- 1 zucchini
- 1 potato
- 2 tablespoons flour
- 1 teaspoon garlic powder
- salt and pepper (to taste)
Ingredients
|
Instructions
- Run potato and zucchini through shredder device on stand mixer OR use handheld cheese grater.
- Remove all water out of zucchini and potato by using a paper towel and squeezing.
- Combine potato and zucchini together with flour, garlic powder, and salt/pepper.
- Heat a pan on medium/high heat with olive oil. Add hash brown mixture to pan once heated up into circles.
- Flip once underside is browned.
- Remove and place on plate with paper towel to soak up extra oil.
- Enjoy with ketchup or simply plain! Yummy!
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