Hash Browns - Low Carb Zucchini
(2 servings) Printable Version
Heat oil in a large skillet over medium-high heat.
Spread hash mixture in skillet. When brown on one side, turn and cook the other side.
For more low-carb recipes try Mr Breakfast's Low-Carb Breakfast Index.
Mr Breakfast would like to thank casey for this recipe.
Recipe number 1177. Submitted 2/10/2004.
Comments About This Recipe
What do you think of Hash Browns - Low Carb Zucchini?
Overall Average Rating =(out of 5)
Based on 10 votes.
I tried this recipe and loved it It doesn't resemble anything in color, flavor texture etc. to hash browns to me but they were very good. I make a frittata about twice a week for the induction phase right now and it makes me think I am eating that with more veggies in it than egg. I will add this to our menu every now and then. I'm serving it with chicken on the grill and a salad for dinner... Thanks for a new idea...
Comment submitted: 7/27/2010 (#10969)
From Mella Mc
I tried this recipe for dinner last night but I tweeked it a little. I just made the "hashbrowns" separately, grating the zucchini and then cooking it in the pan with little salt, pepper and parm cheese. It was absolutely delicious!! The hashbrowns really complimented the ham steak I made with it!!
Comment submitted: 3/12/2010 (#10036)
Just made these since I had one zuc left over from the garden, and was tired of the same old eggs for my l/c breakfast. I would suggest using only one egg and be sure to squeeze the zucchini as they have a lot of moisture. The recipe is ok as is, it could use some personal tweaking.
Comment submitted: 9/16/2009 (#8702)
These do act sort of like hash browns. They are very good, but definitely need cheese!
Comment submitted: 7/11/2009 (#8383)
I just made this. YUM! Thank you for helping me stay within the induction limit!
Comment submitted: 9/4/2008 (#6393)
Delicious! I have gestational diabetes and cannot eat regular hash browns. These are so much better. I did add a little bit of cheddar cheese to the mix. Thanks!
Comment submitted: 3/16/2008 (#4839)
Tasted fantastic! Used one egg instead of two, but otherwise YUMMMMYYYY! Thanks for posting.
Comment submitted: 10/24/2007 (#3841)
From always cookin
This was great, and my children loved them. I did add a couple of tablespoons of Parmesan cheese as well as extra onion and omitted the onion powder.
Comment submitted: 7/30/2007 (#3291)
From Terry (Team Breakfast Member)
I tryed your breafast and it was very good a 5 egg rating, I modified it and added green chili or red chili pepper or with a little of chopped ham
Comment submitted: 5/6/2007 (#2339)
Calories per serving: 150 kcal
Carbohydrate: 4.5 g
Total Fat: 11.76 g
Monounsaturated: 6.9 g
Polyunsaturated: 1.38 g
Saturated: 2.5 g
Cholesterol: 212 mg
Fiber: 1.3 g
Comment submitted: 3/30/2007 (#2017)
I really liked the flavor and texture of these hashbrowns but it seemed like alot of work for a small amount. Even so, I will probably make these again. Don't forget to squeeze the liquid out of the zucchini.
Comment submitted: 2/6/2007 (#1442)
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