Instead of potato, mix grated courgettes and Parmesan cheese with eggs and fill up on these quick and easy hash browns. Great for brunch or as a side dish.
4 people made this
4 small courgettes, grated and squeezed dry
3 tablespoons coconut oil
1 tablespoon butter
25g grated Parmesan cheese
1 teaspoon chilli powder, or more to taste
1 teaspoon sea salt
1 teaspoon cayenne pepper (optional)
2 eggs, beaten
Method Prep:10min › Cook:20min › Ready in:30min
Combine courgette with coconut oil and butter in a medium pan over medium heat. Add Parmesan cheese, chilli powder, salt and cayenne pepper. Stir until cheese melts.
Reduce heat to low and add eggs; stir quickly until fully mixed in. Increase heat back to medium and cook, stirring and flipping occasionally, until edges of the hash are lightly browned, about 15 minutes.