In an effort to add more vegetables to my diet, I am finding more and more ways of either hiding them or adding them to standard recipes. Homemade hash browns do not take much longer to cook than the frozen kind. The only extra work is in peeling them. However, they don’t turn out as crispy as frozen do. I just shred my potatoes, zucchini and onion through the food processor and it’s prepped in no time!
Gluten-Free Zucchini Hash Brown Potatoes
Cut back on carbs, but add nutritional zucchini in place of some of the potatoes in your hash browns. Homemade hash browns are always the best and safest gluten free choice anyway.
- 4 fairly large potatoes, shredded
- 4 small zucchini, shredded
- 3 Tablespoons minced onion
- Salt and pepper, to taste
- Extra virgin olive oil for frying
- Preheat skillet with oil on medium high heat (electric to 350°F).
- In a large bowl mix potatoes, onion and zucchini together and slightly coat with oil. Spraying about 3 times as tossing with spray olive oil works, as well. Salt and pepper to taste.
- Once skillet is hot, add the above mixture and brown on one side for about 8 minutes; turn over in sections; continue to cook for about 8 more minutes and turn over any sections that are not brown or not brown enough. Continue to cook for about another 5-10 minutes or until potatoes are tender.
- Serve immediately. Allow each individual to top with butter, ketchup, or leave plain.
- Store left overs in an air-tight container and refrigerate for up to 5 days. To reheat either microwave, fry in a little oil to make crispy again or steam if you desire it soft.
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