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Zucchini and Fingerling Potato Hashbrowns

Zucchini and Fingerling Potato Hashbrowns
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A nice variation to the standard potato hash browns, this version includes zucchini, which is nourishing, flavorful, affordable — and an easy way to get rid of all those zucchini overburdening your garden.

  • 1 pound
    fingerling potatoes
  • 4 small
    zucchinis (or 2 large zucchinis)
  • 1/4 cup
    ghee or olive oil
  • yellow onion
    salt and pepper, to taste
  1. Slice the onions, zucchini, and potatoes very thinly. It’s best to use long, thin strips.
  2. Heat the fat in a pan until it’s melted. Add the mixed vegetables together in a thick layer. Cover and cook over medium-low heat until the vegetables are tender and soft. Turn over with a spatula and allow the top layer to brown.
  3. Serve warm and enjoy!
Nutritional Information

Makes: 6 servings
  • Calories151
  • Carbohydrates16.4 g
    • Dietary fiber2.5 g
  • Cholesterol0 mg
  • Fat9.3 g
    • Saturated fat5.1 g
  • Sodium13 mg
  • Protein2.6 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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