Hash Browns Replacement Vegetables
Say goodbye to traditional hash browns and hello to a vibrant, veggie-packed alternative with this "Hash Browns Replacement Vegetables" recipe! Featuring a colorful blend of grated zucchini, sweet potato, and carrot, these crispy vegetable patties are seasoned with bold smoked paprika and garlic powder for a flavorful twist. Perfectly pan-fried to golden-brown perfection, these nutrient-rich patties are a crowd-pleasing side dish or a wholesome base for your favorite breakfast toppings. Plus, the optional egg ensures everything binds beautifully, while squeezing out excess moisture guarantees that crispy texture you crave. Ready in just 35 minutes and simple to prepare, these healthy hash brown substitutes are ideal for gluten-free, vegetarian, or paleo diets. Serve them warm for a nourishing start to your day or an anytime snack that’s as delicious as it is satisfying.
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Recipe Information
Ingredients
- 1 large zucchini
- 1 medium sweet potato
- 1 large carrot
- 1 small onion
- 0.5 teaspoon garlic powder
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 large eggs (optional, for binding)
- 2 tablespoons olive oil or avocado oil
Instructions
Grate the zucchini, sweet potato, and carrot using a box grater or food processor and transfer to a large bowl.
Finely dice the onion and add it to the grated vegetables.
Place the shredded zucchini in a clean kitchen towel and squeeze out as much excess moisture as possible. Repeat with the sweet potato and carrot if necessary. This step ensures a crispy texture for the final dish.
Combine the grated vegetables and onion with garlic powder, smoked paprika, salt, and black pepper. Mix well.
If using an egg, crack the egg into the mixture and stir until evenly incorporated to help bind the vegetables.
Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat.
Scoop about 1/4 cup of the vegetable mixture and flatten it into a patty shape. Repeat with the remaining mixture, working in batches to avoid overcrowding the pan.
Cook the patties for 4-5 minutes on each side or until golden brown and crispy. Add remaining oil as needed for additional batches.
Transfer the cooked patties to a plate lined with paper towels to remove excess oil.
Serve hot as a side dish or a base for eggs or other breakfast toppings.
Nutrition Facts
Calories |
620 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.6 g | 49% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 190 mg | 63% | |
| Sodium | 3910 mg | 170% | |
| Total Carbohydrate | 60.0 g | 22% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 32.5 g | ||
| Protein | 12.2 g | 24% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 150 mg | 12% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 1285 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
