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.
Using a box grater, grate zucchini on the coarse grate side. Squeeze zucchini beteen your hands to remove as much liquid as possible.
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.
Squeeze zucchini again and then press between paper towels to get rid of as much liquid as posssible.
Place zucchini in a large bowl. Stir in eggs, cheese, onion powder, and pepper.
Heat half the oil and half the butter in a large nonstick skillet over medium heat.
Shape 4 or 5 3-inch patties in the skillet and cook for about 3 minutes per side.
Remove from skillet and set aside.
Add remaining oil and butter to the skillet and repeat.
You should get 8 to 10 patties.