Best Zucchini Hash Browns And Eggs With Berry Nana Smoothie Recipes

Zucchini

Provided by Food Network Kitchen

Categories main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 11

1 1/2 tablespoons extra-virgin olive oil
1 medium onion, diced
2 teaspoons finely chopped fresh sage
1 large clove garlic, minced
1 small jalapeno pepper, minced with some seeds
3 large zucchini or yellow summer squash, cut into 1/2-inch pieces
2 teaspoons white wine vinegar
Kosher salt and freshly ground black pepper
1/4 cup chopped roasted red pepper
1/4 cup chopped fresh parsley or cilantro
8 large eggs

Steps:

Heat the oil in a large nonstick skillet over medium-high heat. Add the onions and cook, stirring, until soft and lightly browned, about 6 minutes. Add the sage, garlic and jalapenos and cook, stirring, until fragrant, about 30 seconds. Add the squash, vinegar, 3/4 teaspoon salt and a few grinds of pepper and stir to combine. Cover and cook, stirring occasionally, until the squash begins to soften, 6 to 8 minutes. Uncover and add the red pepper and half of the parsley. Cook until the squash is completely soft and lightly brown, 6 to 8 minutes more. Remove from the heat.
Make 8 small indentations in the squash with a measuring cup or the back of a ladle. Crack the eggs into the indentations and sprinkle with salt and pepper. Return the pan to medium heat, cover and cook until the egg whites are set and the yolks are still runny, about 4 minutes.
Sprinkle with the remaining parsley and serve.

Zucchini Hash Browns Recipe by Tasty image

Provided by Joey Firoben

Categories Breakfast

Yield 6 servings

Number Of Ingredients 8

Steps:

Preheat oven to 400°F/200°C.
Using a box grater, grate the zucchini on the coarse side.
Transfer the grated zucchini to a large bowl and sprinkle with salt. Mix the zucchini and set aside for 20 minutes while the salt draws moisture from the zucchini.
Transfer the zucchini to a large kitchen towel and strain the excess liquid into a bowl.
Place the zucchini back to the large bowl and toss in the chives, parmesan, oregano, garlic powder, black pepper, and egg, and mix until well combined.
Portion the zucchini mixture into 6 even hash brown patties on a parchment-lined baking sheet.
Bake for 35 minutes, until golden brown.
Cool the hash browns for 10-15 minutes to set.
Serve with desired dipping sauce.
Enjoy!

Nutrition Facts : Calories 60 calories, Carbohydrate 2 grams, Fat 3 grams, Fiber 1 gram, Protein 5 grams, Sugar 1 gram

Hash Browns Zucchini image

Provided by yooper

Categories Breakfast

Time 21m

Yield 4 serving(s)

Number Of Ingredients 6

1 1/2 lbs zucchini
1/2 teaspoon salt
2 eggs
6 tablespoons parmesan cheese, grated
1 garlic clove (minced or pressed)
1/4 cup butter

Steps:

Coarsely shred zucchini (you should have about 4 cups) and combine with the salt in a medium size bowl.
Let stand for 15 minutes.
Squeeze with your hands to press out moisture.
Stir in eggs, cheese, and garlic.
Melt 2 tablespoons of the butter in a wide frying pan over medium-high heat.
Mound about 2 tablespoons of the zucchini mixture in pan, flatten slightly to make a patty.
Repeat until pan is filled, but don't crowd patties in the pan.
Cook patties, turning once, until golden on both sides (about 6 minutes.) Remove to a serving platter and keep warm.
Repeat with remaining zucchini mixture and add more butter as needed.