Follow these steps for perfect results
Potato
unpeeled
Zucchini
grated coarsely, moisture squeezed
Carrot
grated coarsely
Red Pepper
sliced thinly
Self-rising Flour
Egg
beaten lightly
Boil, steam, or microwave potato until tender.
Allow the potato to cool enough to handle.
Peel the cooked potato.
Coarsely grate the peeled potato into a large bowl.
Grate the zucchini coarsely and squeeze out excess moisture.
Grate the carrot coarsely.
Thinly slice the red pepper.
Add the grated zucchini, grated carrot, and sliced red pepper to the bowl with the grated potato.
Add self-rising flour and beaten egg to the bowl.
Toss all ingredients together to combine thoroughly.
Oil a large frying pan and place over medium heat.
Drop 1 tbsp of the mixture into a greased 3-inch heart-shaped cutter in the pan.
Cook until browned on both sides and cooked through.
Repeat with the remaining mixture.
Expert advice for the best results
For extra flavor, add a pinch of garlic powder or onion powder.
Ensure zucchini is well-drained to prevent soggy hash browns.
Serve with your favorite dipping sauce, such as ketchup or sour cream.
Everything you need to know before you start
5 minutes
Can be prepped ahead and cooked just before serving.
Serve in a neat stack on a plate.
Serve with a fried egg on top.
Serve alongside bacon or sausage.
Classic breakfast pairing.
Discover the story behind this recipe
Popular breakfast and brunch dish
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