You are here

Member since August 2006

Better Than Hashbrowns

What you need: 

2 cups grated zucchini
1-1/2 cups grated potato
1/2 cup grated carrot
4 tablespoon whole wheat flour
1 tablespoon olive oil
1 teaspoon garlic (optional)
1/2 teaspoon onion powder (optional)
scant 1 teaspoon salt (I use raw salt; optional)

What you do: 

NOTE: Use organic so you don't have to shave the skins before grating.
1. Put grated zucchini n a strainer and squeeze out as much water as possible. This will only take a few minutes. Squeeze, squeeze, squish, squeeze.
2. In a bowl, mix zucchini, potato, and carrot. This is the pretty part!
3. Mix in flour, 1 tablespoon at a time (mix it up by hand). Stir in your desired spices.
4. On a cast iron skillet over medium-high heat, heat olive oil. (Oil it up if you want... but it's exquisite with only the tiny amount of oil on the skillet.)
5. Form the grated veggies into patties. Cook for 5 minutes on each side. Use a spatula to press the patties down. Flip a few times - but not too many; the patties will hold together better if you don't flip too often. These are fantastic!
Source of recipe: I got a free zucchini and wanted to use it.

Preparation Time: 
10 minutes, Cooking time: 10 to 15 minutes
Cooking Time: 
10 to 15 minutes


Had two zucchinis I wanted to use up, so made a modified version of this tonight. Came out great except I accidentally added too much salt, which was my fault. Next time I'm gonna try adding in some grated turnip as well :)


Had to leave out the garlic & onion powder as there is none in my cupboard, so used some cumin instead. Would say it needs a bit of something extra if you're also going to leave out the powders but it does taste lovely & didn't fall apart at all.
Only other thing I did differently was to squeeze & wash & squeeze out the starch from the grated potato.

Thank you!

Log in or register to post comments