Mr 3 has been going through a Hash Brown phase, so I thought I’d experiment with mixing some Zucchini in to make them a little healthier. Unfortunately, he wouldn’t even touch one because he was suspicious of the green! He is fussy after all! Thankfully my Little Foodie 20 month old LOVED them and I served them in a fun Green Themed Muffin Tin Meal for him!
I like to use mashed potatoes in my Hash Browns.
I love the bright green of the grated Zucchini – make sure you squeeze out as much liquid as possible, the drier the Zucchini, the crisper the Hash Browns.
Zucchini Hash Browns
3 Medium Potatoes
1 Zucchini
1 Egg, Beaten
Oil, for frying
1. Peel potatoes and cut into quarters. Place in a saucepan on the stove-top, cover with water and slowly bring up to the boil.
2. Boil the potatoes for 10 minutes, or until soft enough to mash.
3. Drain and allow the potatoes to cool for a few minutes. When cool enough to handle, grate the potatoes over a large bowl.
4. Grate the zucchini over a separate bowl and squeeze out at much liquid as possible. The drier the zucchini, the crisper the hash browns.
5. Mix the zucchini and beaten egg through the potato until well combined.
6. Heat a few tablespoons of oil in a large frying pan. When hot, drop tablespoons of hash brown batter in the pan, leaving a little room between them to give yourself space to flip them over.
7. When browned and firm, flip over and brown the other side.
8. Once both sides are browned, remove to a plate lined with kitchen towel to help absorb excess oil.
9. Repeat until all of the hash brown batter is used up.
10. Serve as is or, as my Husband likes them, covered in tomato sauce!
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