Zucchini-Potato Pancakes With Eggs Recipe

Name: Zucchini-Potato Pancakes With Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups refrigerated shredded hash brown potatoes (such as Simply Potatoes); 1 cup shredded zucchini (about 1 small); 1/4 cup Italian-seasoned panko (Japanese breadcrumbs); 4 large egg whites, lightly beaten; 1/4 cup (1 ounce) shredded fresh Parmesan cheese; 1/4 teaspoon freshly ground black pepper; Cooking spray; 4 large eggs; 1/8 teaspoon freshly ground black pepper; Fresh salsa (optional); Light sour cream (optional)

Servings: persons

2 cups refrigerated shredded hash brown potatoes (such as Simply Potatoes)
1 cup shredded zucchini (about 1 small)
1/4 cup Italian-seasoned panko (Japanese breadcrumbs)
4 large egg whites, lightly beaten
1/4 cup (1 ounce) shredded fresh Parmesan cheese
1/4 teaspoon freshly ground black pepper
Cooking spray
4 large eggs
1/8 teaspoon freshly ground black pepper
Fresh salsa (optional)
Light sour cream (optional)

1
Combine first 6 ingredients in a large bowl.
2
Heat a large nonstick skillet over medium heat; heavily coat pan with cooking spray. Spoon about 1/2 cup potato mixture into 2 (5-inch) circles in pan. Cook 5 minutes; turn and cook 4 minutes or until potato is tender. Remove pancakes from pan, and keep warm. Repeat procedure with remaining potato mixture.
3
Reheat pan over medium-high heat; heavily recoat pan with cooking spray. Crack 4 eggs into pan; sprinkle with 1/8 teaspoon black pepper, and coat tops of eggs with cooking spray. Cover and cook 3 minutes or until whites have just set and yolks begin to thicken but are not hard or until desired degree of doneness. Slide 1 egg onto each pancake. Serve with salsa and sour cream, if desired.
4
Serve with: Spinach Salad with Strawberries

438

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups refrigerated shredded hash brown potatoes (such as Simply Potatoes), 1 cup shredded zucchini (about 1 small), 1/4 cup Italian-seasoned panko (Japanese breadcrumbs), 4 large egg whites, lightly beaten, and more.

Yes, Zucchini-Potato Pancakes With Eggs falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Zucchini-Potato Pancakes With Eggs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions