Tonight, I made Brinner – breakfast for dinner. Some spicy Italian sausage, a sunny side up egg, some skillet vegetables, and (drumroll please) … zucchini hash browns! Actually, I don’t know what the technical definition of a hash brown is. Maybe these are more like zucchini pancakes or breakfast patties. Potatoes are a funny vegetable – you can cut them up and cook them in a hundred different ways, and each result has a totally new name.
Zucchini should be the same way. Maybe I’ll just start adding the letter Z to foods that I make with zucchini. Zash Brownz. Nah, that’s lame. Nevermind.
Anyways, making paleo zucchini hash browns is easy. The bare basics of what you’ll need are…
- At least one zucchini. My three patties are made from two very small zucchinis.
- A cheese grater.
- One egg (or you could use one or two eggs whites, I suppose)
- Cheesecloth, paper towels, or a thin clean rag (or a tshirt if you plan to throw it in the wash right away)
- A frying pan and some oil/fat
- Optional: Salt, pepper, herbs, spices, shredded cheese, minced onion, minced garlic, etc.
Grate your zucchini like it’s a block of cheese and then wrap it up in your piece of cloth and squeeeeeeeeeze as much of the water out of it as possible. Then mix the shredded zucchini with the egg and any optional ingredients. Heat your frying pan up to medium, melt your preferred fat on it (just enough to coat the pan is fine but you can use more if you want to), and then start plopping spoonfuls of zucchini mix onto the pan. Squash them down into thin patties and tuck the edges in with a spatula to get a rounder look. Start with four minutes on each side, and then add some more time if you need to. You want both sides to be nicely browned and all the egg throughout the patty to be cooked and firm.
I ate mine with a generous helping of organic marinara sauce on top!