These Sweet Potato and Zucchini Hash Browns are healthy and so filling! Soft on the inside, crunchy on the outside. Enjoy the sweet potato and zucchini hash browns with your favorite dip or, my personal favorite - sour cream! Some might enjoy it for breakfast too.
I love these hash browns with my Cabbage and Ham Salad. The flavors of the salad and the hash browns work so well together. It's a mouthful of goodness.
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Ingredients for Sweet Potato and Zucchini Hash Browns:
- 2 medium sweet potatoes
- 2 medium zucchinis
- 200 grams sliced mushrooms
- 1 large egg
- 1 cup of all-purpose flour
- 4 tablespoons vegetable oil or olive oil (1 tablespoon per 1 batch of frying)
- 1/2 teaspoon of salt
A Few Time-Saving Tips:
Sweet Potatoes:
If your local store sells uncooked but peeled and cubed sweet potatoes, then you'll save some time peeling and cutting. Simply unpack the peeled and cubed potatoes and give them a rinse. Boil in unsalted water, until the potatoes become soft enough to mash.
Mushrooms:
Again, if your local store sells sliced mushrooms prepackaged, then this would help on a busy evening. If the slices are considerably large, you can slice them up a bit more to smaller, thinner pieces so that it blends well with the mashed sweet potatoes. Otherwise, you'll end up with large mushroom slices in a smooth textured patty. Don't worry about this too much because mushrooms do shrink quite a bit when fried.
Presliced mushrooms should be rinsed in a colander or mesh strainer, under cold water. Do not worry about the mushrooms absorbing the water because it's a quick rinse, you are not submerging them in water. Use paper towels to pat them dry.
Zucchini:
I prefer not to purchase sliced zucchini because it gets soggy very fast. I purchase whole zucchinis but save time by grating it through the electric grater machine. Invest in it once and save so much time and effort; not to mention saving yourself from some finger cuts :).
Making the Sweet Potato and Zucchini Hash Browns:
1. Rinse, peel, cut, and boil the sweet potatoes:
If you are using storebought peeled and precut sweet potatoes, boil the potatoes for approximately 20 minutes or until tender enough to be mashed.
If you are using a whole sweet potato, simply peel it, rinse, and cut it into smaller pieces before boiling. Cutting the potatoes before boiling will save you quite some time. To check for tenderness, poke the potato with a toothpick or a knife. If it goes through smoothly, then the potatoes are ready to be mashed.
2. Sautee the mushrooms:
While potatoes are boiling, saute the sliced mushrooms in a medium skillet over medium-high heat, until slightly browned - about 5 minutes. Add a pinch of salt and stir.
3. Mash sweet potato:
Drain potatoes. Using a potato masher, mash the potatoes well enough to get rid of lumps.
4. Prepare the zucchini:
Rinse the zucchini, cut off the stem and blossom ends, and grate the zucchini using a box grater or electric grater.
Use the coarse side to shred. Place grated zucchini on a paper towel and cover with another clean paper towel. Press paper towel into zucchini to absorb excess liquid. Transfer to a large mixing bowl.
5. Combine Ingredients:
Add the mashed sweet potatoes, the sauteed mushrooms, and the egg. Stir well. Add the flour and stir all ingredients together.
6. Fry Patties:
Pour 1 tablespoon of vegetable oil or olive oil in a large non-stick skillet and place over medium heat. Using a tablespoon, scoop the mixture and place in the skillet. Pat the mixture with a back of a spoon to flatten the fritters.
Cook patties on medium heat for approximately 4 minutes on each side, or until golden and crispy. Add oil as needed. I used one tablespoon of oil between batches. Because each stove is different, you may need to lower the heat a little if you feel that your burners are browning them too much too fast. Or, you may need to raise the heat.
Dip in sour cream and enjoy!
Recipe
Sweet Potato and Zucchini Hash Browns Recipe
Ingredients
- 2 medium sweet potatoes
- 2 medium zucchinis
- 200 grams sliced mushrooms
- 1 large egg
- 1 cup of all-purpose flour
- 4 tablespoons vegetable oil or olive oil 1 tablespoon per 1 batch of frying
- 1/2 teaspoon of salt
- sour cream to taste
Instructions
- Rinse, peel, cut and boil the sweet potatoes: If you are using storebought peeled and precut sweet potatoes, all you have left to do is boil the potatoes for approximately 20 minutes or until tender enough to be mashed. If you are using a whole sweet potato, simply peel it, rinse, and cut it into smaller pieces before boiling. Cutting the potatoes before boiling will save you quite some time. To check for tenderness, poke the potato with a toothpick or a knife. If it goes through smoothly, then the potatoes are ready to be mashed.
- While potatoes are boiling, saute the sliced mushrooms in a medium skillet over medium-high heat, until slightly browned – about 5 minutes. Add a pinch of salt and stir.
- Drain potatoes. Using a potato masher, mash the potatoes well enough to get rid of lumps.
- Rinse the zucchini, cut off the stem and blossom ends, and grate zucchini using a box grater or electric grater. Use the coarse side to shred. Place grated zucchini on a paper towel and cover with another clean paper towel. Press paper towel into zucchini to absorb excess liquid. Transfer to a large mixing bowl.
- Add the mashed sweet potatoes, the sauteed mushrooms, and the egg. Stir well.
- Add the flour and stir all ingredients together.
- Pour 1 tablespoon of vegetable oil or olive oil in a large non-stick skillet and place over medium heat. Using a tablespoon, scoop the mixture and place in the skillet. Pat the mixture with a back of a spoon to flatten the fritters. Do not place scoops to close to each other so don’t stick together.
- Cook patties on medium heat for approximately 4 minutes on each side, or until golden and crispy. Add oil as needed. I used one tablespoon of oil between batches, before adding a new batch, add one tablespoon of oil. Because each stove is different, you may need to lower the heat a little if you feel that your burners are browning them too much too fast. Or, you may need to raise the heat if required
- Dip in sour cream and enjoy!
Notes
- store leftovers in the refrigerator, in an airtight container
- to reheat, heat a little bit (about 1 tablespoon) of cooking oil in a non-stick skillet, over medium-high heat, then reduce to medium heat and fry the patties for about 2-3 minutes per side. The patty will become more crunchy when reheated in the skillet vs. microwave. Reheating in the oven, at 400 degrees F will also work well.
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