Waffle Iron Zucchini Hash Browns

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Hash browns aren’t typically considered a health food. Usually made with lots of shredded white potatoes (blood sugar spike included) plus a hefty amount of oil or butter, these crispy, salty brunch faves really should be skipped….unless you do a nice little makeover, like this one. Adding zucchini cuts down on the starch without sacrificing flavor, plus it’s low in calories and full of vitamins. I subbed in a white sweet potato (white inside with purple skin) for regular spuds, but feel free to use a large red potato or baking potato, or even a regular sweet potato. Its flesh was very firm and had little liquid, which I think, helped it get nice and crispy. I was intrigued by this little bit of trivia about the white sweet potato and wanted to give it a try. TRIVIA: An extract (known as caiapo) from white sweet potatoes is a promising type 2 diabetes treatment, and has been shown to improve many markers of metabolic disease. In fact, locals in Japan commonly ate white sweet potatoes raw as a treatment for anemia, hypertension, and diabetes. – Precision Nutrition

Waffle Iron Zucchini Hash Browns

By October 20, 2015

hask close up

It's absolutely critical that you squeeze the living daylights out of your zucchini and potato! You'll end up with a perfectly crispy hash brown if you do.

I've been asked in the past...how do you shred your potatoes? I use a box cheese grater. I don't recommend a fine shred; you'll produce far too much liquid. Just go with the regular size.

  • Prep Time : 10 minutes
  • Cook Time : 12 minutes
  • Rating 5 stars - based on 1 review(s)
  • Yield : 1


  1. Cut the ends off the zucchini and shred it to measure one cup. Place in a colander and sprinkle with salt. Set aside for 10 minutes.
  2. Peel the potato. Shred to measure 1 cup. Lay on a plate and sprinkle with a little salt.
  3. Plug in a waffle iron and set to medium-high.
  4. Press the potato several times with a paper towel to blot dry.
  5. Use a clean dish towel to squeeze out liquid from zucchini.
  6. Place zucchini and potato into a medium bowl. Stir in egg whites, onion, ghee and garlic powder until well combined.
  7. Generously spray waffle iron with cooking spray. Spoon mixture across the iron and flatten so it covers the entire thing. Close iron and cook for 12-15 minutes, or until there's little to no steam escaping.
  8. Carefully remove hash brown (it should pop right out in one piece) and sprinkle with salt & pepper, and serve.
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