Breakfast Hash Browns

Kirstie's note: This recipe works well as a side with a couple of eggs.

© I Heart Umami | 8020 creative LLC 2015-2018 All rights reserved. Modification of this recipe doesn’t void the copyright. This recipe is first appeared at Whole30 Breakfast Hash Browns https://iheartumami.com/whole30-breakfast-hash-browns/

Whole30 Breakfast Hash Browns (No Eggs)

Prep Time

15 mins

Cook Time

10 mins

Total Time

25 mins

 

Whole30 Breakfast Hash Browns with no eggs! This Whole30 Hash is perfect for meal prep and breakfast on-the-go. Freezer friendly and easy to build a healthy Whole30 Breakfast bowl! Pair with any dipping sauce you like from Whole30 ketchup to ranch dressing! Makes about six 4 by 5-inch hash browns. 

Course: Breakfast

Cuisine: American

Keyword: Whole30 Breakfast Hash Browns

Servings: 6 veggie patties

Calories: 129 kcal

Author: ChihYu

Ingredients

• 10-12 oz. zucchini
• 5-6 oz. carrot
• 10-12 oz. yukon gold or russet potato
• 1 tsp + 2 tsp coarse salt
• 2 cups water
• 1.5 tbsp cassava flour
• 4 to 5 tbsp full fat coconut milk
• ⅛ tsp black pepper
• ¼ tsp onion powder optional
• Avocado oil

Instructions

1. Shred zucchini and carrot in a food processor and place them in one large bowl. Shred potato and place the shredded potatoes in a second large bowl. Sprinkle 1 tsp coarse salt to zucchini and carrots. Use your hands to gently rub the salt in. Set aside. Add 2 cups water + 2 tsp coarse salt to the shredded potato bowl and set aside for 5 minutes.
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2. Drain and squeeze out the liquid content of the shredded carrot zucchini over a cheesecloth or clean kitchen towel. Set aside. Do the same for the shredded potatoes. Keep the potato pile separate from the carrot and zucchini.
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3. Spread out the potatoes in a microwave safe bowl. Cover and microwave on high for 3 minutes. Lightly fluff the potatoes and set aside to cool. The potatoes will feel slightly sticky to your hands after microwaved. This will help binding.
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4. Combine carrots, zucchini, potatoes, cassava flour, milk, pepper, and onion powder. Use your hands to bind and gently press them to form a starchy veggie pile. It should feel a bit sticky to your hands. From here, you can 1) use your hands to form small veggie patties or 2) divide the large pile into 6 equal balls and press down/flatten the ball over a large piece of parchment paper by folding the paper in half.
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5. To pan fry: Add 1.5 tbsp avocado oil to a well heated skillet. Pan fry first side about 4-5 minutes over medium-low heat. Carefully flip to cook the flip side. Add a bit more oil if need be. Serve in room temperature with your favorite dipping sauce, ranch, or ketchup.