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Zucchini-Potato Pancakes with Eggs

Oxmoor House
Prep time 4 mins
Cook time 13 mins
Yield 4 servings (serving size: 1 pancake and 1 egg)
These crispy pan-fried cakes showcase zucchini and potatoes topped with fried eggs.


  • 2 cups refrigerated shredded hash brown potatoes (such as Simply Potatoes)
  • 1 cup shredded zucchini (about 1 small)
  • 1/4 cup Italian-seasoned panko (Japanese breadcrumbs)
  • 4 large egg whites, lightly beaten
  • 1/4 cup (1 ounce) shredded fresh Parmesan cheese
  • 1/4 teaspoon freshly ground black pepper
  • Cooking spray
  • 4 large eggs
  • 1/8 teaspoon freshly ground black pepper
  • Fresh salsa (optional)
  • Light sour cream (optional)

Nutrition Information

  • calories 222
  • caloriesfromfat 0.0 %
  • fat 6.5 g
  • satfat 2.5 g
  • monofat 1.9 g
  • polyfat 0.8 g
  • protein 15.6 g
  • carbohydrate 24 g
  • fiber 1.6 g
  • cholesterol 186 mg
  • iron 1.4 mg
  • sodium 392 mg
  • calcium 120 mg

How to Make It

  1. Combine first 6 ingredients in a large bowl.

  2. Heat a large nonstick skillet over medium heat; heavily coat pan with cooking spray. Spoon about 1/2 cup potato mixture into 2 (5-inch) circles in pan. Cook 5 minutes; turn and cook 4 minutes or until potato is tender. Remove pancakes from pan, and keep warm. Repeat procedure with remaining potato mixture.

  3. Reheat pan over medium-high heat; heavily recoat pan with cooking spray. Crack 4 eggs into pan; sprinkle with 1/8 teaspoon black pepper, and coat tops of eggs with cooking spray. Cover and cook 3 minutes or until whites have just set and yolks begin to thicken but are not hard or until desired degree of doneness. Slide 1 egg onto each pancake. Serve with salsa and sour cream, if desired.

  4. Serve with: Spinach Salad with Strawberries

Cooking Light Fresh Food Fast Weeknight Meals