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Courgette hash browns recipe

Courgette hash browns recipe

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  • Recipes
  • Dish type
  • Side dish
  • Vegetable side dishes
  • Courgette side dishes

Instead of potato, mix grated courgettes and Parmesan cheese with eggs and fill up on these quick and easy hash browns. Great for brunch or as a side dish.

4 people made this

IngredientsServes: 4

  • 4 small courgettes, grated and squeezed dry
  • 3 tablespoons coconut oil
  • 1 tablespoon butter
  • 25g grated Parmesan cheese
  • 1 teaspoon chilli powder, or more to taste
  • 1 teaspoon sea salt
  • 1 teaspoon cayenne pepper (optional)
  • 2 eggs, beaten

MethodPrep:10min ›Cook:20min ›Ready in:30min

  1. Combine courgette with coconut oil and butter in a medium pan over medium heat. Add Parmesan cheese, chilli powder, salt and cayenne pepper. Stir until cheese melts.
  2. Reduce heat to low and add eggs; stir quickly until fully mixed in. Increase heat back to medium and cook, stirring and flipping occasionally, until edges of the hash are lightly browned, about 15 minutes.

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Hash Browns

hash browns topped with a poached egg and wilted spinach

Do you prefer a sweet or savoury brunch? Personally, I prefer a savoury brunch but it’s such a toss-up! When I am out for brunch, I sometimes even end up getting both a sweet and savoury dish because I can’t decide. One of my favourite savoury brunch dishes are fritters! I have previously made other recipes of this sort on here before – see beetroot rosti, courgette fritters, and sweet potato fritters

I woke up on Saturday morning and had an intense craving for hash browns. I miss the hash browns from Tim Horton’s! So here I am, cooking hash browns! I topped mine with a poached egg and some wilted spinach!

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Zucchini and Carrot Hash

Let me tell you a little trick I use when it I want to prep and cook vegetables and am short on time: I take advantage of my food processor and let the machine do the work.

I love vegetables, but I’ve seen folks really struggle with prepping vegetables (which is why you must, must, must learn to use a knife folks!). If you’re short on time and want to get a delicious vegetable side to accompany dinner, dust off the grater attachment of your food processor and get grating and hash it.

You can do this with squashes (winter or summer), any root vegetable (that’s carrots, parsnips, beets), and your spuds (potatoes and sweet potatoes). When you grate them, they also cook much faster and have tons of surface area to absorb any flavor you put on them. Really, we should do this with all our vegetables.

Carrots and zucchini are a great combination, but don’t stop there. Carrots + beets? Parsnips + potatoes? Butternut squash + sweet potatoes? All will be delicious. The key is to start with the vegetable that will take longer to cook first (good rule of thumb: the denser and more firm the vegetable is, the longer it will take to cook, so butternut squash will take longer than zucchini). You can also just pick one vegetable to saute (but it won’t be as colorful). Regardless, you’ll definitely love this new fun way to eat your veggies!

Courgette & Chive Pancakes

Courgette & Chive Pancakes are crispy on the outside, soft in the middle. Put together in minutes then shallow fried, they make a great weekend breakfast or brunch. Serve topped with eggs or a dollop of sour cream, creme fraiche or cream cheese and chives.

Course Breakfast, Lunch, Light Meal

Keyword pancake, courgette pancakes

Servings 4 pancakes/2 people


  • 1 large courgette (approx 250g) julienned or grated
  • 1 small onion skinned & thinly sliced
  • 2 cloves garlic finely chopped or grated
  • salt & pepper to taste
  • 2 eggs
  • 20 g Parmesan cheese finely grated
  • 2 tbsp chives finely chopped
  • 40 g flour
  • olive oil and/or butter for frying

To serve (optional but highly recommended)


Pre heat the oven to low with a shallow baking tray inside.

Take a large bowl and put in the prepared courgette, onion and garlic. Season with salt and pepper, mix well then set aside for 5 minutes.

Take handfuls of the courgette mixture and squeeze out as much liquid as possible.

Beat the eggs, Parmesan, chives and flour into the courgette mixture to make a thick batter.

Heat the olive oil and/or butter in a small frying pan over a medium heat.

Taking a quarter of the pancake mixture at a time, ladle it into the hot fat and spread it out into a pancake approximately 10 cm in diameter.

Fry until browned and set underneath then flip over.

Cook the other side then transfer to the baking tray in the oven while you use up the rest of the batter.

Eat warm, topped with soured cream, creme fraiche or cream cheese and a sprinkle of chopped chives.

Recipe Notes

Cold pancakes will keep in the fridge for up to 3 days. Reheat in a low oven.

Courgette Cottage Cheese Fritters

For the fritters:
1 courgette
2 spring onions
a handful of wild garlic
200g cottage cheese
120g flour
1 egg
olive oil, for frying
salt and pepper

For the dip:
2 tbsp sour cream
1 tbsp chives, chopped
salt and pepper

Makes approximately 8 fritters for 2 people as a main or 4 people as a starter

Grate the courgette, put in a sieve and sprinkle with a good pinch of salt. Massage the salt into the courgette and set aside for 20mins to release the liquid.

Meanwhile, slice the spring onions and chop the wild garlic.

After 20 mins, squeeze out the liquid from the courgettes and discard. Put the courgettes in a bowl, add the sliced spring onions, wild garlic, cottage cheese, flour, egg and salt and pepper. Mix until well combined.

Pour enough olive oil in a pan to cover the bottom of a frying pan. Heat and put a few heaped tablespoon of the batter into the frying pan to shape a few patties. Fry for a few minutes on each side until browned, drain on kitchen paper.

While the fritters are frying, make the dip. Put the sour cream in a bowl, add the chopped chives and season with salt and pepper.

Serve the fritters with the dip.

Other fritter variations:
• Replace the wild garlic with crushed regular garlic, chopped dill, mint or basil
• Ditch the cottage cheese and crumble some feta into the batter instead (but use less than the cottage cheese, as the feta is more salty)

Recipe of Homemade Hash browns

Hash browns. Great method for cooking hash browns. I grated the potatoes into my salad spinner full of cold water - used that to triple rinse the potatoes and then drained them and spun the water out. The clarified butter is perfect for these as it can cook at a higher temperature than whole butter.

The hash browns were golden and crispy on the outside and creamy in the middle. My girlfriend said she felt like hash browns with bacon and onions in them so I used this recipe as my starting point. Place shredded potatoes in a large bowl add enough cool water to cover potatoes.

Hey everyone, it is Brad, welcome to our recipe page. Today, I'm gonna show you how to make a special dish, hash browns. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Great method for cooking hash browns. I grated the potatoes into my salad spinner full of cold water - used that to triple rinse the potatoes and then drained them and spun the water out. The clarified butter is perfect for these as it can cook at a higher temperature than whole butter.

Hash browns is one of the most well liked of current trending foods on earth. It's enjoyed by millions daily. It is easy, it is quick, it tastes yummy. Hash browns is something which I've loved my whole life. They're fine and they look wonderful.

To get started with this recipe, we must first prepare a few components. You can cook hash browns using 7 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Hash browns:

Drain in a colander set in a sink. When the oil heats up to the point of shimmering, but not smoking, add the grated potatoes, spreading them out evenly along the bottom of the pan. This is part of BA's Best, a. The RIGHT Way to Make Hash Browns The trick to getting that tender potato texture and flavor is to parboil your potatoes beforehand.

Steps to make Hash browns:

  1. Grate the potato, and swueeze the water out..
  2. Pat the grated potatoes dry, and add the seasoning..
  3. Beat in 1 egg, and stir in the crispy flour..
  4. Heat a frying pan to high, and pour enough oil so that it’s 1 inch deep. Shape the potato mixture into patties, and fry on each side until it’s golden brown..
  5. Serve hot with ketchup or sour cream..

Cover the potatoes with cold, salted water then bring to a boil. Rinse the potatoes with cold water before shredding. There's a secret technique that guarantees your hash browns will be velvety and smooth on the inside and extra crispy on the outside. The Secret to Crispy Breakfast Potatoes It really boils down to one thing: parcooking your potatoes to remove excess moisture. Hash browns are easy to make.

So that's going to wrap it up for this special food hash browns recipe. Thanks so much for your time. I'm sure that you can make this at home. There's gonna be more interesting food in home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!

Floury versus waxy

Floury potato rösti. Photograph: Felicity Cloake

I'm astounded to discover there's no clear consensus as to whether a floury or a waxy potato is preferable for this dish. Mark Hix and Jane Clarke specify floury, Val Warner and Leiths go with waxy.

The floury versions are deliciously fluffy and well browned, but, when parboiled, more like a mashed potato cake than a rösti. The individual strands of waxy potato, meanwhile, retain their shape better once made into a cake, and the finished röstis have a crunchier texture, even when made from parboiled potatoes, which sets them apart from ordinary potato cakes.

Sweet Potato Hash Browns (Rösti)

Sweet Potato Hash Browns (or Rösti) is a traditional Swiss and German side dish to go alongside just about any meal. This easy to prepare recipe is nutritious and satisfying.

Changing seasons + Oktoberfest = beer + sausage + rösti.

That&rsquos an equation I have no problem balancing!

Rösti is a Swiss dish, similar to the U.S. version of hash browns. It can be made with either raw or pre-cooked potatoes and is prepared like one large pancake in a skillet and served family style.

You will see rösti in Swiss and German restaurants with various ingredients cooked in (cheese, bacon and/or onion) and sometimes with savory creamy sauces or even sweet apple sauces.

While my unorthodox personal-sized sweet potato hash browns can by no means be considered traditional, it certainly quenches the need for a nice heavy meal when paired with sausage or brats and some good brew.

Rösti brings back memories from my childhood, when breakfasts always included hash browns and hot cocoa. I distinctly remember the sound of my dad grating potatoes in the morning. The short, rhythmic swishing of potato on sharp metal was the one reason that would get me out of bed before Saturday morning cartoons.

I would watch patiently and hope the batch would turn out extra buttery and crispy. Coming from a big family, we typically made massive quantities of hash browns, and I could easily eat an entire skillet on my own.

For these sweet potato hash browns, I added white onion for flavor, egg for binding purposes (because sweet potatoes are less starchy than Yukon or russet so they don&rsquot hold together as well) and cooked it up on a skillet with olive oil (you can add butter too for more flavor).

Serve with Brussels sprouts, turkey sausage and there&rsquos a hearty well-balanced meal!

For those who prefer baking instead of frying in a skillet, you can definitely bake these too and they turn out wonderfully! The only thing I would caution is if you choose to bake them, you will probably want to par-boil the potatoes first.

Hash Brown Breakfast, Quick & Easy

McCain's hash browns happen to be another 'accidentally vegan' product that work well on their own but even better as an accompaniment. So, add them to our big vegan cooked breakfast or keep it quick and simple with just one or two additions. Try fried mushrooms or grilled tomatoes - or baked beans. Or vegan sausages. You choose!


As many hash browns per person as you wish - this will depend on what else they're being served with

  • Vegan sausages
  • Baked beans
  • Vegan rashers, bought or home-made seitan rashers or tempeh bacon
  • Fried mushrooms
  • Tomatoes, grilled or fried
  • Avocado
  • Mixed pumpkin and sunflower seeds

. or anything else you fancy!


1. Preheat the oven to the temperature on the packet.
2. Place the hash browns on a baking tray and cook as instructed.
3. Meanwhile, prepare anything else to go with the breakfast.
4. Serve everything hot. Eat immediately.

Did you know that Vegan Recipe Club is run by a charity?

Viva! is a UK-registered charity which educates people about the realities of factory farming and how it impacts our health, the planet and animals. Vegan Recipe Club is part of our project to make going – and staying – vegan really easy by providing amazing recipes which make even meat-eaters’ mouths water!

We’re doing it because veganism saves animals, protects our planet and is better for the environment and your health.

We don’t receive any government funding. We can only keep going with YOUR help. Please consider donating to Viva! to help us continue to offer these life-saving services.


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