Keto: Zucchini Hashbrowns
If you don’t know, I have been on a get healthy journey over the last few years. Exercise has made a difference, but the biggest lifestyle change I made was to my diet. Personally, I think the no-carb, low-carb, Keto is the best fit for me. I am always on the hunt for good Keto recipes and love sharing them with friends and clients.
Which is why I want to share this one with you today!
My favorite part is it was simple and delicious .
And I am so excited this is Keto friendly.
Thank you Lorry G. for sending this along and I hope you all enjoy it as much as we do!
Creamy Zucchini Hashbrowns
4 c. shredded zucchini (about 2 medium zucchini)
2 tsp. Fine sea salt
1 large egg, beaten
¾ c. grated Parmesan cheese (about 1 oz)
2 Tbsp. Chopped green onion
½ tsp. Cayenne pepper
¼ c. coconut oil or bacon fat, for frying
- Place zucchini in a medium sized bowl and toss with salt. Let sit for 10 to 15 minutes. Squeeze out any moisture and discard the liquid.
- Add the egg, Parmesan, green onion, and cayenne, if using. Mix well to combine.
- Heat the coconut oil in a large skillet over medium high heat. Using your hands, form the zucchini mixture into 4 cakes about 2 ½ inches in diameter and ½ inch thick. Place in the hot pan and fry for about 5 minutes per side, or until golden brown. Remove and place on a cooling rack (if you place them on a paper towel, they will get soggy).
- Serve the hollandaise.
I ate this so quickly that I didn’t get any pictures. Next time I will definitely snap a few to share. If you make this Keto hash brown recipe let me know how it turns out for you…and send me a picture!