Zucchini Hashbrown Patties
This Zucchini Hashbrown Patties recipe is a low carb, keto recipe that's a great substitution for potato hashbrowns. Serve with eggs and bacon for an awesome breakfast.
Ingredients
- 3 zucchini, about 1/2 pounds
- 1/2 teaspoon salt
- 2 large eggs, beaten
- 1/2 cup shredded sharp cheddar cheese
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1 tablespoon canola oil
- 1 tablespoon butter
Instructions
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Using a box grater, grate zucchini on the coarse grate side. Squeeze zucchini beteen your hands to remove as much liquid as possible.
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Place zucchini in a bowl and evenly sprinkle the salt over it, tossing the zucchini a little to get the salt mixed in as much as possible. Let sit 15 minutes.
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Squeeze zucchini again and then press between paper towels to get rid of as much liquid as posssible.
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Place zucchini in a large bowl. Stir in eggs, cheese, onion powder, and pepper.
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Heat half the oil and half the butter in a large nonstick skillet over medium heat.
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Shape 4 or 5 3-inch patties in the skillet and cook for about 3 minutes per side.
Remove from skillet and set aside.
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Add remaining oil and butter to the skillet and repeat.
You should get 8 to 10 patties.