Whole30 Breakfast Hash Browns (No Eggs)
Whole30 Breakfast Hash Browns with no eggs This Whole30 Hash is perfect for meal prep and breakfast on-the-go Freezer friendly and easy to build a healthy Whole30 Breakfast bowl Pair with any dipping sauce you like from Whole30 ketchup to ranch dressing Makes about six 4 by 5-inch hash browns
Whole30 Breakfast Hash Browns with no eggs This Whole30 Hash is perfect for meal prep and breakfast on-the-go Freezer friendly and easy to build a healthy Whole30 Breakfast bowl Pair with any dipping sauce you like from Whole30 ketchup to ranch dressing Makes about six 4 by 5-inch hash browns
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 2.33333333333333 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0.269733333333333 g
- Serving Size 1 1 veggie pattie (81g)
- Sodium 3.16000000267131 mg
- Sugar 0 g
- Trans Fat 0.102666666666667 g
- Calories 21 calories
Step-by-step
- Shred zucchini and carrot in a food processor and place them in one large bowl.
- Shred potato and place the shredded potatoes in a second large bowl.
- Sprinkle 1 tsp coarse salt to zucchini and carrots. Use your hands to gently rub the salt in. Set aside.
- Add 2 cups water + 2 tsp coarse salt to the shredded potato bowl and set aside for 5 minutes.
- Drain and squeeze out the liquid content of the shredded carrot zucchini over a cheesecloth or clean kitchen towel. Set aside.
- Do the same for the shredded potatoes. Keep the potato pile separate from the carrot and zucchini.
- Spread out the potatoes in a microwave safe bowl. Cover and microwave on high for 3 minutes.
- Lightly fluff the potatoes and set aside to cool. The potatoes will feel slightly sticky to your hands after microwaved. This will help binding.
- Combine carrots, zucchini, potatoes, cassava flour, milk, pepper, and onion powder. Use your hands to bind and gently press them to form a starchy veggie pile. It should feel a bit sticky to your hands.
- From here, you can 1) use your hands to form small veggie patties or 2) divide the large pile into 6 equal balls and press down/flatten the ball over a large piece of parchment paper by folding the paper in half.
- To pan fry: Add 1.5 tbsp avocado oil to a well heated skillet. Pan fry first side about 4-5 minutes over medium-low heat. Carefully flip to cook the flip side. Add a bit more oil if need be.
- Serve in room temperature with your favorite dipping sauce, ranch, or ketchup.
A Busy Mom's Secret to a Healthy and Delicious Whole30 Breakfast
Mornings are hectic, especially when you're juggling work, kids, and trying to maintain a healthy lifestyle. Finding time to prepare a nutritious breakfast can feel impossible, leading many busy moms (like myself!) to grab whatever's quick and convenient, often sacrificing nutritional value. But what if I told you there’s a way to enjoy a delicious, Whole30-compliant breakfast that’s also incredibly easy to make ahead of time? Introducing my go-to breakfast solution: Whole30 Breakfast Hash Browns (No Eggs!).
These hash browns are a game-changer. They’re not only incredibly flavorful and satisfying, but they’re also freezer-friendly, meaning I can prep a batch on the weekend and enjoy a quick and healthy breakfast throughout the week. No more frantic morning scrambles trying to figure out what to eat—just grab a hash brown from the freezer, heat it up, and pair it with my favorite Whole30-approved dipping sauce (ketchup is a personal favorite!).
Why this recipe works for busy moms:
- Meal prep friendly: Make a large batch on the weekend and freeze individual portions for grab-and-go breakfasts.
- Healthy and Whole30 compliant: Packed with vegetables and free of added sugars and unhealthy fats.
- Customizable: Pair with your favorite dipping sauces to keep things interesting.
- Simple to make: The instructions are straightforward, even for beginners in the kitchen.
- Versatile: These hash browns can be enjoyed as a standalone breakfast or incorporated into a larger Whole30 bowl.
The secret to these hash browns lies in the combination of shredded zucchini, carrots, and potatoes. The potatoes provide the classic hash brown texture, while the zucchini and carrots add moisture and nutritional value. The cassava flour acts as a binder, helping the hash browns hold their shape beautifully. And don't worry about the lack of eggs – the natural stickiness of the potatoes after microwaving does the trick in binding everything together perfectly.
I've been making these hash browns for months now, and they've become a staple in our household. My kids love them, and I appreciate the ease and convenience they offer during those busy weekday mornings. Whether you're a seasoned Whole30 follower or just looking for a healthy and convenient breakfast option, these hash browns are definitely worth a try. Trust me, they’ll become your new favorite breakfast staple, too!
Beyond the Breakfast Plate:
While these hash browns are fantastic for breakfast, don't limit yourself! Their versatility extends far beyond the morning meal. Think about adding them to a hearty lunch salad, using them as a base for a creative Whole30-compliant burger, or even serving them as a delicious side dish alongside your favorite protein at dinner. The possibilities are truly endless.
So, go ahead and give this recipe a try. I'm confident it will quickly become a go-to in your kitchen, saving you time and energy while ensuring you start your day off right with a delicious and healthy breakfast. Happy cooking!
