Zucchini and Sweet Potato Hash
Sweet Potato and Zucchini Hash
Prep time: 10 minutes, cook time: 5 to 10 minutes depending
A great spin on a classic – did I mention it’s healthy AND vegan? Instructions for both stove top and rice cooker. Really simple and wonderful dish.
You will need:
1 cup of grated raw zucchini
1 cup of grated raw sweet potato
1/2 cup of panko bread crumbs (or any bread crumbs, but these are really wonderful)
1/2 cup of flour
2 teaspoons of garlic powder
1/2 teaspoon of paprika
1/2 teaspoon course ground pepper
1/2 teaspoon of kosher salt
1 tablespoon or so of extra virgin olive oil
Preparation is simple: Grate the zucchini and sweet potato into a bowl. At this point, I sprayed my rice cooker with non-stick spray and turned it on, so that it will be nice and hot by the time I am ready to cook. To your vegetables, add the extra virgin olive oil, salt, pepper, garlic powder and paprika. With your hands or a spoon, give everything a good thorough mix. Squeeze the vegetables to get rid of as much excess water as you can. Make sure everything is evenly coated in the oil and spices. Then, add a spoonful of the panko bread crumbs and a spoonful of the flour and give it another toss. Keep adding the bread crumbs and flour in single spoonfuls until you have JUST a slightly doughy mix. This is not a pancake in the sense that we might add bananas to enhance the pancake mix. The flour is merely enhancing the zucchini and sweet potato, allowing it to stick together better. The bread crumbs will brown and become crispy from the heat. When you’re done, bring the bowl to your hot rice cooker or a hot frying pan. Add the mixture, and press it flat with a spatula. You should hear it sizzling. After 3 minutes or when the bottom of the hash is slightly brown, flip it over. I flipped mine several times, and didn’t worry about keeping the circular form, this is a hash, not a pancake. When the hash has browned and crisped to your liking, which could be anywhere from five to ten minutes, put it on a plate and enjoy!
Lovely!
Thank you so much, I am glad you like it!
These sound so much healthier than the regular hashed brown potatoes. I think I’d enjoy these a lot more.
Indeed, I think they even taste better than regular hashed browns. Thank you for your comment, and let me know how it works out if you try them!
Great idea. I just realized that you can make hash from about anything. Last night we had beet, parmesan and sunflower seed hash. It turned out amazing. I really like your blog – noticed wordpress is listing it as one of the fasting growing. Good job.
That sounds wonderful! I will have to try it. Hash is really great because almost any vegetable works. I am so glad for your comment, and thank you checking out my blog!
Zucchini and sweet potato are so great together and these hash look so very good. I love the addition of Panko breadcrumbs, yum!! Wonderful recipe!! I’m off to browse through the rest of your blog, you have some really tasty looking recipe here :)
Thank you so much! I am very glad to hear!
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That looks incredible! I recently made sweet potato bisque with clementines and sage and loved it. You should try it out!
Thank you so much, I’m glad to hear! Sweet potato bisque with clementines and sage sounds really interesting! I will definitely see if I can make it in my room somehow. I love how many different things sweet potatoes go with. Thanks again!
I bet this would be great with zucchini. I didn’t have any so I used spinach when I made it tonight, and I loved it. Thanks for the recipe. :)
No problem, and so glad to hear you enjoyed it! Vegetables are great in that way, don’t you think? They substitute so well for each other, while still being able to stand on their own, depending on the preparation.