Potato & Zucchini Hash Browns
Apr 29, 2024
Potato & Zucchini Hash Browns
Serves 2 • Total Time: 30 minutes • FODMAP rating: low
Only a few ingredients are required to make this healthy breakfast! If you’re in a hurry, use frozen shredded potatoes or tater tots (will have extra oil in them). Potatoes are a starchy vegetable that can fill you up easily and provides quick energy boost that most need in the mornings to get going.
Ingredients
1 large potato
1 zucchini
salt & pepper to taste
Topping ideas
green onions
salsa
hot sauce
avocado
plant-based sour cream
Instructions
Shred the potato and zucchini using a food processor or a cheese grater.
Place shredded potatoes into a bowl of water to get rid of the starch for at least 5 minutes. This is essential to getting a crispy hash brown texture.
Take potatoes out of the water and place on a clean dish cloth or multiple paper towels and squeeze excess water and do similarly with the zucchini.
Spread potatoes and zucchini out in a single layer on a griddle or frying pan (use oil as needed) on medium heat. Sprinkle salt over the potatoes. Set the timer and cook for 2 minutes.
After 2 minutes, stir the vegetables and distribute evenly to cook well. Set timer for 2 minutes increments, repeating the process 4 times (total 10 minutes) until potatoes are the desired texture and best to serve immediately.
*Don’t forget to preload on vegetables before you eat!
*FODMAP Swaps: Avoid whites of green onions and start with one slice of avocado if using these ingredients for toppings.
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