Zucchini Hash Browns
Zucchini Hash Browns

Zucchini Hash Browns

  By Caprice  ,   ,   

July 31, 2016

Summertime one gets creative with Zucchini. This is an excellent way to add that to a summer breakfast remake on hash browns. A much lighter and flavorful version than one with just starchy potatoes.

  • Prep: 10 mins
  • Cook: 5 mins
  • Yields: 2 Servings


1 8" Zucchini

1/2 Small Onion

1 Medium Potato

1 tsp. Garlic Flakes

1/2 tsp Oregano

Smoked Cherry Wood Salt to taste

3 Grinds of Black Pepper

1 tsp. Olive Oil

1 tsp vegetable or Grape Seed Oil (I prefer Grape Seed Oil)


1Using a mandolin cutter cut all fresh ingredients on the thin julienne slice. If you don't have this tool, then simply grate all fresh ingredients.

2Sprinkle over the top garlic flakes, oregano, salt and pepper.

3Stir to uniformly mix flavors and ingredients.

4Get out large skillet with a good flat surface but sides on it.

5Heat oil in skillet on medium.

6Once snapping hot, but not smoking, arrange mixture levelly in the pan. No highs and lows.

7Cook till you see the edges browning. Take a peek and if browned all the way; turn carefully. Don't worry if it falls apart, turn it in batches instead.

8Cook till browned on the other side. You may need to adjust the heat up or down, so it browns thoroughly, but leaves it a little natural crunchy too.

Serve with bacon and your favorite omelette style.