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.
Moisture Control and Starch Activation
Shredding root vegetables creates an enormous surface area capable of trapping large amounts of free water. Squeezing the shredded vegetables through a clean kitchen towel removes surplus liquid that would otherwise steam the patties instead of crisping them. Cassava flour then introduces dry amylose and amylopectin molecules to absorb remaining moisture, reinforcing the binding network created by the partially cooked potato starches.
Pan-Frying Technique
Cooking vegetable patties requires moderate thermal energy to cook the interior without burning the exterior sugars found in carrots. Heat 1.5 tablespoons of avocado oil in a skillet over medium-low heat. Fry the patties for four to five minutes per side, monitoring for a golden-brown crust before attempting to flip them. Allowing the crust to form completely ensures the patty releases naturally from the pan surface.
