Veggie Hash Browns (Better than Regular Hash Browns)

Crispy, golden, and packed with hidden veggies, these veggie hash browns are ultra-delicious. They’re fun to eat and easy to make!

These are great topped with an egg, as a dipper, or just plain. They have the most incredible crunch texture and are a go-to way for me to sneak veggies into my son’s meal – under the disguise of crispy potatoes.

Veggie Hash Browns (Better than Regular Hash Browns)

Recipe by Keisha Palmer

Servings

12

servings

Prep time

10

minutes

Cooking time

20

minutes

Total time

30

minutes

Better than regular hash browns, these veggie hash browns are crispy and loaded with the secret of hidden vegetables.

Ingredients

• 2 medium potatoes (peeled and grated, about 2 cups)
  1 medium carrot (peeled and grated, about ½ cup)
  ½ small zucchini (grated, about ½ cup)
  ¼ cup finely chopped onion (optional)
  1 large egg
  2 tablespoons all-purpose flour (or gluten-free flour)
  ½ teaspoon salt
  ¼ teaspoon garlic powder (optional)
  ¼ teaspoon black pepper
  2–3 tablespoons vegetable oil (for frying)

Directions

• Prep the veggies: Grate the potatoes, carrot, and zucchini. Place them in a clean kitchen towel and squeeze out as much moisture as possible to ensure crispy hash browns.
• Combine ingredients: In a large bowl, mix the grated veggies, onion (if using), egg, flour, salt, garlic powder, and pepper until well combined.
• Heat the pan: Heat 2 tablespoons of oil in a large nonstick skillet over medium heat.
• Shape and cook: Scoop about 2 tablespoons of the mixture into your hands and shape it into a small patty. Place it in the hot skillet and gently flatten with a spatula. Repeat until the skillet is full but not overcrowded. Cook for 3–4 minutes per side, or until golden brown and crispy.
• Serve: Transfer the cooked hash browns to a plate lined with paper towels to drain excess oil. Repeat with the remaining mixture, adding more oil as needed.

Notes

• These veggie-packed hash browns are freezer-friendly and can be reheated in the oven or air fryer for a quick snack!
• Serve with ketchup, yogurt dip, or applesauce for dipping.
• Pair with poached or scrambled eggs. They’re also great topped with fruit which is ideal for kids that need that little hit of sweetness.

Top Tips for Making Veggie Hash Browns

Here’s how I get my veggie hash browns pretty much perfect:

Shape the patties evenly: Use a cookie scoop or measuring spoon to portion the mixture evenly, ensuring consistent cooking and perfect mini patties.

Test the first batch: Fry one or two hash browns first to test the seasoning and cooking time before cooking the entire batch. Adjust if needed.

Make them ahead: Prepare the mixture up to a day in advance and store it in the refrigerator. This makes breakfast or snack prep even faster!

Keep warm while frying: Place cooked hash browns on a baking sheet in a 200°F (95°C) oven to keep them warm and crispy while you finish cooking the rest.

Squeeze out the moisture: Grating potatoes, zucchini, and carrots releases a lot of water. Use a clean kitchen towel or cheesecloth to wring out as much liquid as possible. This ensures crispy hash browns instead of soggy ones.