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Crispy Shredded Zucchini Breakfast Hash with Eggs

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A quick and easy breakfast hash featuring crispy shredded zucchini cooked like potatoes, topped with eggs for a satisfying and healthy meal.

Ingredients

Scale
  • 2 medium zucchinis, shredded (about 3 cups)
  • 1 teaspoon salt, plus more for seasoning
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder (optional)
  • 2 tablespoons olive oil (or avocado oil)
  • 1 tablespoon unsalted butter, softened
  • 4 large eggs, fresh and room temperature
  • Fresh herbs like chopped parsley or chives for garnish (optional)

Instructions

  1. Wash and dry 2 medium zucchinis. Shred finely using a box grater or food processor (about 3 cups).
  2. Place shredded zucchini in a clean kitchen towel or cheesecloth. Twist and squeeze firmly over the sink to drain as much liquid as possible (3–5 minutes).
  3. Transfer zucchini to a large bowl. Add 1 teaspoon salt, ½ teaspoon black pepper, ½ teaspoon garlic powder, and ½ teaspoon onion powder if using. Toss well to coat evenly. Let sit for 5 minutes.
  4. Heat 2 tablespoons olive oil and 1 tablespoon butter in a large non-stick or cast iron skillet over medium heat until shimmering and butter is melted (about 2 minutes).
  5. Spread the zucchini mixture evenly in the skillet. Press down gently with a spatula to compact it slightly. Cook undisturbed for 6–8 minutes until the bottom is golden and crispy.
  6. Carefully flip the hash in sections or all at once using a large spatula. Cook the other side for another 5–7 minutes until golden and crispy. Add a tiny splash of oil if pan looks dry.
  7. Create 4 small wells in the hash with your spatula. Crack one egg into each well.
  8. Cover the skillet with a lid and cook for 3–5 minutes, depending on desired yolk doneness.
  9. Remove from heat. Sprinkle with fresh chopped herbs if desired. Season eggs with salt and pepper. Serve immediately.

Notes

Squeezing out excess moisture from zucchini is crucial to achieve crispiness. Use medium to medium-low heat to avoid burning. Patience is key—let the hash form a golden crust undisturbed before flipping. For dairy-free, skip butter and increase oil slightly. Reheat leftovers gently in a skillet to maintain crispiness.

Nutrition

Keywords: zucchini hash, breakfast hash, shredded zucchini, crispy zucchini, breakfast eggs, healthy breakfast, low carb breakfast, gluten free breakfast

Find it online: https://flurpchef.com/crispy-shredded-zucchini-breakfast-hash-with-eggs-easy-recipe/