top of page
  • Writer's pictureEmily

Baked Sweet Potato & Zucchini Hash browns

I don't know how I haven't shared a breakfast recipe yet because I am huge breakfast person. I don't remember the last time I skipped it. Once in a while I find that need a breakfast that fills me up but doesn't make me feel sluggish after (not to bash bacon or pancakes - those are amazing too). This one's a healthy one, easy to meal prep, and can include as many different flavours as you like. I'll share mine but feel free to switch it up with the spices and herbs!


Yield: 4

Prep time: 10 minutes

Cook time: 20-25 minutes


Ingredients:

1 cup sweet potato, grated

1 cup zucchini, grated

1/4 cup yellow onion, chopped

1 egg

1 tbsp flour or cornstarch

1/2 tsp dried basil

1/2 tsp paprika

1 clove garlic, crushed

Salt & pepper, to taste

1 tbsp parmesan


For topping, 4 fried or poached eggs


Directions:

  1. Preheat the oven to 400.

  2. Grate the sweet potato and zucchini. Put both in a towel or paper towel and squeeze out the liquid over the sink or a bowl. This is important for the hash browns to stick together

  3. Place the drained sweet potato and zucchini in a bowl. Dice the onion and crush the garlic and add to the bowl.

  4. Add the rest of the ingredients to the bowl and mix with a large spoon or your hands.

  5. Cover a baking sheet with foil. Take a quarter of the mixture with your hands and shape into a ball, making it stick together. If you find that it won't stick together very well, just add more flour or cornstarch (this is where draining all the liquid comes in handy). Place on the baking sheet and press down until about 1/2-inch thick, shaping it into a circular shape. Repeating for the rest.

  6. Bake for 20-25 minutes until the edges are crisp. Remove from the oven and serve immediately.



Meal Prepping:

If you're meal prepping these, double the recipe so you have enough throughout the week. I find they're better the second time when your fry them, it reintroduces the crispiness that baking or microwaving wouldn't. These should last in the fridge for 4 days. Just cook up some eggs in the morning and you're set!



If you want to make these a little more like traditional hash browns, chop the grated pieces smaller or put into a food processor. Then, cover with breadcrumbs and oil spray, seasoned how you like, and bake at the same temp or fry at medium heat.


Thanks for checking this out, I appreciate the support! I hope you get to try these out and let me know how it goes!


Subscribe if you'd like to get weekly newsletters from me about the recipes from the week, just in case you'd you miss out. Or, you can follow me on Instagram or Facebook to get some behind-the-scenes videos and updates on what I'm making the day of.


Have a great Wednesday!

Recent Posts

See All

Comments


bottom of page