This Zucchini Hashbrown Patties recipe is a low-carb, keto-friendly alternative to traditional potato hashbrowns. Crisp on the outside, tender inside, and full of flavor—serve them with eggs and bacon for a satisfying breakfast or as a simple side for dinner.
These patties are easy to make and adaptable. Grated zucchini is drained thoroughly, then mixed with eggs, sharp cheddar, and a few seasonings. Pan-fried until golden brown, they make a great base for Eggs Benedict, a tasty side for grilled meats, or a quick snack with salsa and sour cream.
Why these are great
Zucchini Hashbrown Patties replace starchy potatoes with a lighter vegetable while keeping the texture and comfort of classic hashbrowns. They are low in carbohydrates, higher in fiber and moisture, and take on the flavors of the cheese and seasonings you add. Because zucchini contains a lot of water, the key to crisp, flavorful patties is removing as much liquid as possible before mixing.
Recipe Tips:
Getting zucchini crispy can be challenging because of its high water content. Follow these steps to improve texture and flavor:
- Grate on the coarse side of a box grater for the best texture.
- After grating, sprinkle the zucchini with salt and let it sit for about 15 minutes; the salt helps draw out moisture.
- Press the zucchini firmly—first by squeezing it in your hands, then wrapping it in a kitchen towel or several layers of paper towels and pressing until most liquid is removed. You’ll be surprised how much water comes out.
- Use a mix of oil and butter to pan-fry: oil raises the smoke point while butter adds flavor and browning.
- Cook the patties over medium heat and give each side about 3 minutes to brown and set; if they start browning too quickly, lower the heat to prevent burning before the centers are cooked.
Serving suggestions
Serve these patties hot alongside eggs and bacon for breakfast, topped with a dollop of sour cream and fresh salsa for a brunch-ready plate, or use them as a gluten-free base for Eggs Benedict. They also pair well with roasted or grilled meats as a low-carb side dish.
More Low Carb Breakfast Recipes:
- Air Fryer Bacon
- Bacon and Egg Cups
- Low Carb Mixed Berry Muffins
Zucchini Hashbrown Patties
This low-carb, keto-friendly recipe makes a delicious substitute for traditional hashbrowns. Ready in minutes and perfect for breakfast or as a side.
Details
Course: Breakfast
Cuisine: American
Prep time: 22 minutes
Cook time: 6 minutes
Servings: 5
Calories: 144 kcal (approx.)
Ingredients
- 3 zucchini, about 1/2 pound
- 1/2 teaspoon salt
- 2 large eggs, beaten
- 1/2 cup shredded sharp cheddar cheese
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1 tablespoon canola oil (or olive oil)
- 1 tablespoon butter
Instructions
- Grate the zucchini on the coarse side of a box grater. Squeeze handfuls of grated zucchini between your hands to remove as much liquid as possible.
- Place the zucchini in a bowl and sprinkle evenly with salt. Toss briefly to distribute the salt and let sit for 15 minutes to draw out moisture.
- Squeeze the zucchini again and press between paper towels or a clean kitchen towel until most liquid is gone.
- Transfer the drained zucchini to a large bowl. Stir in the beaten eggs, shredded cheddar, onion powder, and black pepper until well combined.
- Heat half the oil and half the butter in a large nonstick skillet over medium heat.
- Form 3-inch patties (about 4 or 5 at a time) and place them in the skillet. Cook about 3 minutes per side, until golden and set. Remove the cooked patties and keep warm.
- Add the remaining oil and butter and repeat with the remaining mixture. You should end up with about 8 to 10 patties total.
Storage and reheating
Store leftover patties in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in a toaster oven to restore crispiness. For longer storage, freeze patties on a baking sheet, then transfer to a sealed container; reheat from frozen in a hot oven until heated through and crisp.
Variations
Mix in chopped herbs (chives, parsley, or dill), swap cheddar for mozzarella or pepper jack, or add a small amount of grated Parmesan for extra browning and flavor. For a spicier version, add a pinch of cayenne or a few tablespoons of finely chopped jalapeño.
Disclosure: Nutritional info is provided as an estimate only and can vary based on brands of products used, measuring techniques, and cooking methods.
