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Crispy Gluten-Free Potato and Zucchini Hash Browns

In an effort to add more vegetables to my diet, I’ve been finding creative ways to include them in familiar recipes. These homemade hash browns take only a little more time than the frozen kind—the main extra step is peeling the potatoes—but they offer a fresher taste. I shred potatoes, zucchini, and onion in the food processor for quick prep, and while homemade hash browns aren’t quite as crisp as some frozen versions, they’re flavorful, nutritious, and naturally gluten-free.

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Gluten-Free Zucchini Hash Brown Potatoes

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Yield: Serves 6

Gluten-Free Zucchini Hash Brown Potatoes

Cut back on carbs by replacing some potatoes with zucchini for added nutrition. Homemade hash browns are a simple, naturally gluten-free alternative and can be prepared quickly with a food processor.

Ingredients:

  • 4 fairly large potatoes, shredded
  • 4 small zucchini, shredded
  • 3 tablespoons minced onion
  • Salt and pepper, to taste
  • Extra virgin olive oil for frying

Instructions:

  1. Preheat a skillet with oil over medium-high heat (or heat electric skillet to about 350°F).
  2. In a large bowl, combine the shredded potatoes, zucchini, and minced onion. Lightly coat the mixture with oil—either toss with a little olive oil or spray a few times with olive oil spray. Season with salt and pepper to taste.
  3. When the skillet is hot, add the mixture and press it into the pan. Brown on one side for about 8 minutes, then turn sections over and cook another 8 minutes. Turn any areas that aren’t yet browned and continue cooking for an additional 5–10 minutes until the potatoes are tender and the hash is cooked through.
  4. Serve immediately. Offer optional toppings like butter or ketchup, or enjoy plain.
  5. Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave, pan-fry in a little oil to restore crispiness, or steam if you prefer them soft.
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