Recipe
Zucchini Hash Browns Recipe
This recipe is rated 5.0 out of 5.
Healthy choice
Mostly whole foods
Gluten-free option
Soy-free option
Refined sugar free
Nut-free option
Freshly Picked
Main meals
Breakfast & brunch
This is how you make a meal out of hash browns: swap the potatoes for zucchini and parsnip, add some hemp seeds into the mix, and top with fresh herbs and creamy plant-based feta, voila!
You will need
Makes 12
- 2 zucchinis
- 1 parsnip, grated
- 3 tablespoons hemp seeds
- 2 tablespoons coconut flour
- 1 tablespoon arrowroot or tapioca flour, plus extra if needed
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon sea salt
- 2 flax eggs*
- 2 tablespoons coconut oil, plus extra if needed
- Freshly ground black pepper
To serve:
- Plant-based feta
- Lemon wedges
- Dill fronds
- Mint leaves
Recipe: Luke Hines
Directions
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Step 1
Grate the zucchini and place it on a clean tea towel or muslin cloth, then hold it over the sink and squeeze out the excess liquid for a couple of minutes until the zucchini is lovely and dry. Alternately, place the grated zucchini in a colander and squeeze out the liquid over the sink.
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Step 2
Add the zucchini, grated parsnip, hemp seeds, coconut flour, arrowroot or tapioca flour, garlic and onion powders, salt and the flax eggs to a bowl, and mix well to form a thick batter. If it is looking a little wet, simply add a touch more arrowroot or tapioca flour to help it come together.
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Step 3
Melt the coconut oil in a large non-stick frying pan over medium heat.
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Step 4
Working in batches of about four at a time, dollop 2 tablespoons of mixture into pan (you can use your hands to sort of compact the mixture before dropping them in the pan to help them stay together!). Cook for 4–5 minutes on the first side or until golden brown on the underside and holding their form, then flip carefully with a spatula and cook for a further 2–3 minutes, or until both sides are golden brown and cooked through. Add extra coconut oil to the pan between batches if needed.
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Step 5
Season well with salt and pepper and serve immediately, topped with broken up chunks of plant-based feta, a squeeze of lemon, and herbs! If you’re preparing these for later, pack away into an airtight container or school lunchbox and store in the fridge for enjoying later.
Hot tip!
*To make 1 ‘flax egg’, combine 1 tablespoon ground flaxmeal with 3 tablespoons water in a small bowl and whisk to combine. Then let it sit for 5-10 minutes, and the mixture will become gelatinous — making it an excellent binding agent!
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Recipe: Luke Hines
