Author Topic: Zuccini hash browns  (Read 2855 times)

moose61

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Zuccini hash browns
« on: September 19, 2016, 05:31:35 PM »
Now that I've got about 50 zucchinis in the garden, I made some frozen hash browns with them. I slice them small enough to run through my salad shooter with a grating blade on. Then I mix in enough eggs to make them stick together, add seasonings and spread them on a cookie sheet on wax paper. Throw them in the freezer until partially frozen and cut lines to break them into sandwich bag sizes squares. When fully frozen break into squares and throw back in the freezer. When I want to cook them I put them in the electric skillet on 350 until browned. 

morgan

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Re: Zuccini hash browns
« Reply #1 on: October 16, 2016, 05:19:42 AM »
hmmm.......made hash browns with cauliflower.   Never thought about zucchini.  Isn't it a bit watery??



sgregory

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Re: Zuccini hash browns
« Reply #2 on: October 16, 2016, 01:58:00 PM »
Great idea! I think I might try using some zoodles chopped up and then add egg.  Do you add spices as well?
steve

moose61

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Re: Zuccini hash browns
« Reply #3 on: October 20, 2016, 03:14:02 PM »
I season them with Tony Chachere's creole seasoning most of the time. Sometimes I add jalapeno slices or dehydrated morel mushrooms. They're not watery if you cook them long enough.