Enjoy these Sweet Potato and Zucchini Hash Browns for breakfast, brunch, or as a side dish or appetizer! They're crispy on the outside, tender on the inside, and bursting with flavor. Made with simple ingredients like sweet potatoes, zucchini, and aromatic seasonings, these hash browns are perfect for anyone craving a satisfying and nutritious dish!
I make these hash browns (or sweet potato latkes) quite often, and it's no surprise—much like these Maple Bacon-Wrapped Chicken Wings and these Ground Beef Stuffed Mini Peppers they vanish faster than I can say 'bon appétit'! It's become a running joke that they start disappearing the moment they hit the frying pan, with eager hands reaching out even before I've had a chance to set the plate down. They're so irresistibly good, that I often find myself swatting away hands as I fry them!
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Ingredients
- Sweet Potatoes: Like in this Meatball Soup with Sweet Potatoes and Butternut Squash recipe, sweet potatoes add a natural sweetness and depth of flavor. When grated and cooked, sweet potatoes develop a tender and creamy texture.
- Zucchini: When grated and mixed into the hash brown mixture, zucchini adds moisture to the dish.
- Egg: Like in this Russian Pancakes "Oladi", the egg acts as a binding agent, helping to hold the grated sweet potato and zucchini together as they cook.
- Flour: Like the egg, flour acts as a binding agent, helping to hold the grated sweet potato and zucchini together. The flour also absorbs excess moisture from the grated vegetables, helping to prevent the hash browns from becoming too soggy. This helps to achieve a crispy exterior when frying while ensuring the interior remains tender.
see the recipe card at the end of this post for the full ingredient list and quantities
Substitutions and variations
- Egg Substitute: Now, a disclaimer: I never tried this myself but apparently if you're vegan or allergic to eggs, you can replace the egg in the recipe with a flax egg or chia egg. To make a flax egg, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for a few minutes to thicken. For a chia egg, use the same ratio of chia seeds to water. These alternatives will provide similar binding properties to the dish.
- Gluten-Free Option: If you follow a gluten-free diet, you can replace the all-purpose flour with a gluten-free flour blend or almond flour.
- Add Other Vegetables: You might also like to add grated carrots, some thinly sliced mushrooms, or onions.
- Add Other Herbs and Spices: Add fresh herbs like parsley, cilantro, or dill. Or, add some other seasonings like paprika, cumin, or chili powder for a hint of heat.
- Baked Option: For a healthier alternative to frying (like these Baked Beer-Battered Onion Rings), you can bake the hash browns in the oven. Simply place the formed patties on a baking sheet lined with parchment paper and bake at 400°F (200°C) for about 20-25 minutes, flipping halfway through, until golden brown and crispy.
Preparation
STEP 1: Prepare the ingredients
Grate the sweet potato and zucchini using a box grater or food processor and transfer it to a large mixing bowl. Then prepare the other ingredients.
STEP 2: Mix Ingredients
Combine the grated vegetables, salt, and garlic powder, and beat in the eggs. Mix well until all ingredients are combined. Mix in the flour a few tablespoons at a time until it is fully mixed in.
STEP 3: Form Hash Browns
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the skillet is heated, place about 1 tablespoon of the mixture onto the skillet forming small patties by pressing them firmly with the spoon. The skillet should fit about 4-5 patties placed apart from each other.
STEP 4: Fry Hash Browns
Cook the hash browns for about 3-4 minutes on each side, or until they are golden brown and crispy. Use a spatula to gently flip them then fry them on the other side for another 3-4 minutes, or until they are golden brown and crispy. Transfer the cooked patties onto a serving plate and repeat with the next batch, adding more olive oil.
Tip Tips
- When frying the hash browns, heat the skillet over medium-high heat. This will help to create a crispy exterior while ensuring that the inside cooks through evenly.
- Remember to monitor the heat closely to prevent burning, as stove variations may require adjustments.
- Avoid overcrowding the pan when frying the hash browns. Cook them in batches leaving enough space between each patty to ensure proper browning and crispiness.
- Flatten the patties slightly to ensure even cooking and a uniform shape. You can use a spatula or the back of a spoon to gently press down on each patty.
- Flip the hash browns carefully to avoid breaking them apart. Use a thin spatula and flip them gently.
Frequently Asked Questions
There could be several reasons: 1. Overcrowding the skillet can prevent proper air circulation and hinder browning. Make sure to cook the hash browns in batches, leaving enough space between each patty to ensure they crisp up evenly. 2. Heating the skillet to the right temperature is also important. Underheated skillet can lead to undercooked and soggy hash browns. Make sure the skillet is preheated over medium-high heat before adding the hash browns. Adjust the heat as needed during cooking to maintain a consistent temperature. 3. Using too little oil or not distributing it evenly in the skillet can result in uneven browning and a lack of crispiness. Ensure the skillet is adequately greased with oil before adding the hash browns, and add more oil if needed.
Yes, you can prepare the sweet potato and zucchini mixture a day before serving and store it in the refrigerator until you're ready to fry the hash browns. Just be sure to squeeze out any excess moisture from the grated vegetables before refrigerating to prevent them from becoming soggy. You may also need to squeeze out any moisture before frying as well.
Yes, you can freeze cooked hash browns for future use. Allow them to cool completely, then place them in a single layer on a baking sheet and freeze until firm. Once frozen, transfer the hash browns to a freezer-safe container or resealable bag. To reheat, simply bake them in the oven or crisp them up in a skillet until heated through.
Serving suggestions
Serve the hashbrowns with some sour cream or plain Greek yogurt as a dip. You can also enjoy it with this Cilantro Lime Tahini Sauce. Serve it as a side dish with these Stir-Fried Chicken Thighs and this nutritious Red Cabbage and Mango Slaw. The sweet and savory notes of the hashbrowns also go well with the saltiness and freshness of these Asparagus in Smoked Salmon and Cucumber rolls.
Reheating suggestions
Oven: Preheat your oven to 350°F (175°C). Place the hash browns on a baking sheet lined with parchment paper in a single layer and bake for 10-15 minutes, or until heated through and crispy.
Skillet: Heat a skillet over medium-high heat and add a small amount of oil. Once hot, add the hashbrowns in a single layer (in batches with 4-5 at a time) and cook for 3-5 minutes on each side, or until heated through and crispy.
Air Fryer: Preheat your air fryer to 375°F (190°C). Place the hash browns in the air fryer basket in a single layer. Cook for 5-7 minutes, or until heated through and crispy, shaking the basket halfway through cooking.
Microwave: I do not recommend reheating the patties in a microwave as it's not the best option for maintaining crispiness. If you're short on time. Place them on a microwave-safe plate and microwave on high for 1-2 minutes (depending on how many you have left over), or until heated through.
You may also like these appetizer ideas
If you tried this Sweet Potato and Zucchini Hash Browns Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Recipe
Sweet Potato and Zucchini Hash Browns Recipe
Equipment
Ingredients
- 2 medium size Sweet Potatoes about 14 oz. (400 gm.), peeled and rinsed
- 2 Zucchinis about 12 oz. (350 gm.)
- 1 tablespoon Garlic Powder
- 1 teaspoon Salt
- 2 large Eggs
- 1 cup All-purpose flour for gluten-free option use gluten-free flour blend or almond flour
- 5 tablespoons olive oil for frying the patties, plus more if necessary
Instructions
- Grate the sweet potato and zucchini using a box grater or food processor and transfer it to a large mixing bowl. Then prepare the other ingredients.
- Combine the grated vegetables, salt, and garlic powder, and beat in the eggs. Mix well until all ingredients are combined. Mix in the flour a few tablespoons at a time until it is fully mixed in.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the skillet is heated, place about 1 tablespoon of the mixture onto the skillet forming small patties by pressing them firmly with the back of the spoon. The skillet should fit about 4-5 patties placed apart from each other - do not overcrowd the pan.
- Cook the hash browns for about 3-4 minutes on each side, or until they are golden brown and crispy. Use a spatula to gently flip them then fry them on the other side for another 3-4 minutes, or until they are golden brown and crispy. Transfer the cooked patties onto a serving plate and repeat with the next batch, adding more olive oil.
- Serve the hashbrowns with some sour cream or plain Greek yogurt as a dip. You can also enjoy it with this Cilantro Lime Tahini Sauce.
Notes
- Gluten-Free Option: If you follow a gluten-free diet, you can replace the all-purpose flour with a .
- When frying the hash browns, heat the skillet over medium-high heat. This will help to create a crispy exterior while ensuring that the inside cooks through evenly.
- Remember to monitor the heat closely to prevent burning, as stove variations may require adjustments.
- Avoid overcrowding the pan when frying the hash browns. Cook them in batches leaving enough space between each patty to ensure proper browning and crispiness.
- Flatten the patties slightly to ensure even cooking and a uniform shape. You can use a spatula or the back of a spoon to gently press down on each patty.
- Flip the hash browns carefully to avoid breaking them apart. Use a thin spatula and flip them gently.
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