Zucchini Hash Browns

While our parents were visiting us in L.A. for Easter, we stopped by a local cafe for brunch. We were so intrigued when we saw they had “zucchini hash browns” that we had to order some – and they were delicious! So, we came home and tried to replicate the same thing in our own kitchen, and they turned out just as good. These are alternative to the traditional potato hash brown, which is often covered in oil. We recommend cooking a large batch and storing them in the fridge for a quick snack or side dish to any meal!

Makes 8 hashbrowns

2 cups shredded zucchini
1 whole egg
1 egg white
2 tbs coconut flour
1/4 onion, diced
1/4 tsp salt
1/4 tsp garlic powder
pinch of pepper

Place shredded zucchini in a large bowl, and squeeze out excess water with a paper towel. Add all other ingredients and mix until thoroughly combined. Heat a large non-stick skillet or pan sprayed with non-stick spray over medium-low heat. With your hands, make small round patties out of the zucchini mixture and place into your pan. Cook until golden brown, flipping halfway through. Store in refrigerator. Enjoy!