These incredibly delicious sweet potato and zucchini hash browns offer a healthy twist on the classic breakfast favorite. Combining the natural sweetness of sweet potatoes with the mild freshness of zucchini, these crispy patties are perfect for breakfast, brunch, or as a satisfying side dish. The secret lies in properly removing moisture and using the right combination of seasonings to create golden, crispy exteriors with tender interiors.
Ingredients
Main Ingredients
- 1 medium sweet potato (120g / 4 oz), peeled and julienned
- 2 medium zucchini (240g / 0.5 lb), julienned
- 1 pinch of salt (for initial preparation)
- 2 tablespoons chopped green onions
- 70g (1/2 cup) fine cornmeal
- 2 tablespoons corn starch
- 1 teaspoon smoked garlic powder
- 1/2 teaspoon Korean red chili flakes (gochugaru)
- 1 teaspoon mixed dried herbs
- Salt to taste
- Cooking oil spray
Equipment Needed
- Mesh bag, clean dish towel, or cheesecloth
- 7cm (3-inch) cooking ring or round cookie cutter
- Parchment paper
- Air fryer or large frying pan
Step-by-Step Instructions
Preparing the Vegetables
Begin by peeling the sweet potato and cutting it into thin julienne strips, approximately 3mm thick. The uniform size ensures even cooking and optimal texture in the final product.
Wash the zucchini thoroughly and julienne them into similar-sized strips as the sweet potato. Consistent sizing is crucial for achieving the perfect texture balance between the two vegetables.
Removing Excess Moisture
Place the julienned sweet potato strips into a mesh bag, clean dish towel, or cheesecloth. This step is essential for creating crispy hash browns rather than soggy patties.
Add the julienned zucchini to the sweet potato and sprinkle with a pinch of salt. Mix the vegetables together thoroughly, ensuring the salt is evenly distributed. The salt will help draw out excess moisture from the vegetables.
Set the mixture aside for exactly 10 minutes. During this time, the salt will extract natural moisture from both vegetables, which is crucial for achieving the desired crispy texture.
Moisture Removal Process
After 10 minutes, begin wringing out the excess moisture from the vegetable mixture. Twist the mesh bag or towel tightly and squeeze firmly to extract as much liquid as possible. This process may require several rounds of squeezing and repositioning.
The goal is to remove maximum moisture, as any remaining water will create steam during cooking, preventing the hash browns from achieving their characteristic crispy exterior. Continue this process until no more liquid can be extracted.
Creating the Hash Brown Mixture
Transfer the moisture-removed vegetables to a large mixing bowl. Add the chopped green onions, which will provide a mild onion flavor and additional texture to the hash browns.
Incorporate the fine cornmeal, which acts as both a binding agent and contributes to the crispy texture. The cornmeal also adds a subtle corn flavor that complements the sweet potato beautifully.
Add the corn starch, which helps bind the mixture while contributing to the crispy exterior when cooked. Sprinkle in the smoked garlic powder for depth of flavor, the Korean red chili flakes for mild heat and color, and the mixed dried herbs for aromatic complexity.
Season with salt according to your taste preference, keeping in mind that some salt was already used in the moisture-removal process. Mix all ingredients thoroughly until evenly combined.
Shaping and Freezing
Line a baking tray with parchment paper and spray lightly with cooking oil to prevent sticking. Using a 7cm (3-inch) cooking ring and a 1/4 cup measure, portion the mixture into uniform patties. Press the mixture firmly into the ring to create compact, well-shaped hash browns.
If you don’t have a cooking ring, shape the patties by hand, ensuring they’re approximately the same size for even cooking. Each patty should be about 1.5cm thick for optimal texture.
Place the shaped hash browns on the prepared baking tray and transfer to the freezer for exactly 2 hours. This freezing step is crucial as it helps the patties hold their shape during cooking and prevents them from falling apart.
Cooking Methods
Air Fryer Method (Recommended)
Remove the hash browns from the freezer and spray the air fryer basket with cooking oil. Place the frozen patties in the basket, ensuring they don’t overlap or touch each other.
Spray the tops of the hash browns lightly with oil for even browning. Set the air fryer to 200°C (400°F) and cook for 15 minutes, flipping halfway through if desired for even browning on both sides.
Pan Frying Alternative
Heat a thin layer of oil in a large frying pan over medium-high heat. Carefully place the frozen hash browns in the hot oil, ensuring not to overcrowd the pan.
Fry for 3 minutes on each side until golden brown and crispy. The internal temperature should reach 74°C (165°F) for food safety.
Nutritional Information and Timing
Preparation Time: 20 minutes
Resting Time: 10 minutes
Freezing Time: 2 hours
Cooking Time: 15 minutes (air fryer) or 6 minutes (pan frying)
Total Time: 2 hours 45 minutes
Serves: 4-6 patties
Approximate Nutritional Values per Serving:
- Calories: 145
- Carbohydrates: 28g
- Protein: 3g
- Fat: 2g
- Fiber: 4g
- Sugar: 8g
- Sodium: 180mg
- Vitamin A: 184% DV
- Vitamin C: 15% DV
Recipe Variations and Substitutions
Vegetable Alternatives
Replace zucchini with yellow squash, butternut squash, or even finely shredded cabbage for different flavor profiles. Carrots work exceptionally well when julienned and provide additional sweetness and color.
Flour Substitutions
Substitute cornmeal with almond flour for a keto-friendly version, or use regular all-purpose flour if cornmeal is unavailable. Chickpea flour adds protein and works well for gluten-free diets.
Spice Variations
Create a Mediterranean version by using oregano, basil, and garlic powder. For an Indian-inspired twist, add cumin, coriander, and turmeric. Mexican flavors work well with cumin, paprika, and cayenne pepper.
Binding Alternatives
Replace corn starch with potato starch, tapioca starch, or even beaten egg for different binding properties. Each will slightly alter the final texture but maintain the structural integrity.
Protein Additions
Incorporate grated cheese, cooked bacon bits, or chopped ham for additional protein and flavor. These additions should be mixed in just before shaping to prevent moisture issues.
Frequently Asked Questions
Can I make these hash browns without freezing them first? While freezing helps maintain shape and texture, you can cook them immediately after shaping. However, they may be more delicate and prone to breaking apart during cooking. Handle them gently and consider reducing cooking temperature slightly.
How do I store leftover hash browns? Store cooked hash browns in the refrigerator for up to 3 days in an airtight container. Reheat in the air fryer at 180°C (350°F) for 3-5 minutes or in a toaster oven until heated through and crispy.
Can I prepare the mixture ahead of time? Yes, you can prepare the vegetable mixture and store it in the refrigerator for up to 24 hours before shaping and cooking. However, you may need to remove additional moisture that accumulates during storage.
What’s the best way to serve these hash browns? These hash browns pair excellently with Greek yogurt mixed with herbs, classic ketchup, spicy mayo, or avocado-based dips. They also work well as a side dish for eggs, bacon, or grilled proteins.
Can I make these hash browns gluten-free? This recipe is naturally gluten-free when using pure cornmeal and corn starch. Always check your ingredient labels to ensure no cross-contamination has occurred during processing, especially with the cornmeal and spice mixtures.
These sweet potato and zucchini hash browns represent a perfect balance of nutrition and indulgence, offering a healthier alternative to traditional potato hash browns while delivering exceptional flavor and texture. The combination of proper moisture removal, strategic seasoning, and optimal cooking methods creates a dish that’s both satisfying and nutritious.
