Zucchini & Potato Hashbrowns (w/ pic)

myukniewicz · April 2011

I had a random zucchini in my refrigerator and i figured, why not make hash browns!!

ZUCCHIINI & POTATO HASHBROWNS
(makes 6 individual hashbrowns)

Ingredients:
1 russet potato
1 small zucchini
1 garlic clove, minced
1/4 cup onion, diced
1/4 cup egg substitute (i used liquid egg whites)
pepper

Procedure:
1. Shred your zucchini & potato using the biggest holes on a box grader.
2. Put mixture into a kitchen towel and squeeze out as much as the liquid as possible. (you'll be surprised how much comes out!)
3. Put zucchini & potatoes into a mixing bowl and add your onion, garlic, egg whites and pepper. Mix to combine.
4. Heat up a non stick skillet over medium heat.
5. Measure out 1/4 of your hash brown mixture & put it into your skillet and flatten it out. (i could fit two at a time in my small skillet).
6. Let it brown on one side, then flip them over & let them brown on the second side.
7. Have your oven preheated to a low temp, that way when your individual hash browns are ready you can put them on a baking sheet and keep them in the oven while you continue making the rest and they wont get cold!
8. Once you have made all your hash browns, ENJOY! I served mine with eggs & a side of fruit for breakfast

Nutritional Info:
Made 6
ONE Individual Hash brown is...
30 calories
6 carbs
0g fat
1g fiber
19mg sodium
192mg potassium

Not bad, huh? haha.
make these, or mix it up with your own flavors!!

ENJOY!!! =D