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Hash Browns - Low Carb Zucchini

Hash Browns - Low Carb Zucchini

(2 servings)    Printable Version
  • 1 cup grated zucchini
  • 2 eggs - beaten
  • 1 Tablespoon grated onion
  • 1 Tablespoon canola oil
  • 1 dash onion powder
  • 1 dash garlic powder
  • salt and pepper to taste
Combine all ingredients except canola oil in a medium bowl. Stir until well combined.

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.

Comments About This Recipe
What do you think of Hash Browns - Low Carb Zucchini?
Overall Average Rating = 4 (out of 5)
Based on 10 votes.


From Paulie

Recipe Rating (out of 5):

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

Recipe Rating (out of 5):

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)



From iGarden

Recipe Rating (out of 5):

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)



From Emily

Recipe Rating (out of 5):

These do act sort of like hash browns. They are very good, but definitely need cheese!

Comment submitted: 7/11/2009 (#8383)



From L.C.D.

Recipe Rating (out of 5):

I just made this. YUM! Thank you for helping me stay within the induction limit!

Comment submitted: 9/4/2008 (#6393)



From Susieqt

Recipe Rating (out of 5):

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)



From ww

Recipe Rating (out of 5):

Tasted fantastic! Used one egg instead of two, but otherwise YUMMMMYYYY! Thanks for posting.

Comment submitted: 10/24/2007 (#3841)



From always cookin

Recipe Rating (out of 5):

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)



Official Member: Team BreakfastFrom Terry (Team Breakfast Member)

Recipe Rating (out of 5):

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)



From xol

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)



From Suzy

Recipe Rating (out of 5):

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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