Mediterranean Pumpkin & Zucchini Hash Browns
Golden, pan-crispy hash browns made with pumpkin and zucchini, olive oil, herbs, and a touch of feta. A lighter Mediterranean twist on classic hash browns—perfect for breakfast, brunch, or a healthy side.
⏱ Time
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
🛒 Ingredients
1 cup pumpkin, grated
1 cup zucchini, grated
1 small potato, grated (for binding & crispiness)
1 egg, lightly beaten
2 tbsp whole wheat flour or oat flour
2 tbsp crumbled feta cheese (optional)
1 tbsp olive oil + more for frying
1 tbsp fresh parsley or dill, chopped
½ tsp dried oregano
Salt & black pepper, to taste
👩🍳 Instructions
1️⃣ Place grated pumpkin, zucchini, and potato in a clean towel and squeeze out all excess moisture.
2️⃣ Transfer to a bowl; add egg, flour, feta, olive oil, herbs, salt, and pepper. Mix well.
3️⃣ Heat a non-stick pan with olive oil over medium heat.
4️⃣ Scoop mixture, flatten into small patties, and cook 3–4 minutes per side until golden and crisp.
5️⃣ Drain on paper towel and serve warm.
💡 Tips
Removing moisture is the key to crispy hash browns
Air-fry at 190°C / 375°F for 12–15 minutes for a lighter version
Serve with Greek yogurt, tzatziki, or avocado dip
❓ Frequently asked questions FAQs
Can I make them egg-free?
Yes—use 1 tbsp ground flax + 2½ tbsp water.
Good for meal prep?
Yes—reheat in pan or air fryer.
Kid-friendly?
Very! Mild, crispy, and naturally sweet.
🧮 Nutritional Information
Calories: 210
Protein: 9g
Fiber: 5g
Fat: 10g