Zucchini-Potato Pancakes with Eggs

These crispy pan-fried cakes showcase zucchini and potatoes topped with fried eggs.

Yield: 4 servings (serving size: 1 pancake and 1 egg)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 222
  • Calories from fat: 0.0%
  • Fat: 6.5g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 0.8g
  • Protein: 15.6g
  • Carbohydrate: 24g
  • Fiber: 1.6g
  • Cholesterol: 186mg
  • Iron: 1.4mg
  • Sodium: 392mg
  • Calcium: 120mg

Ingredients

  • 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)

Preparation

  1. 1. Combine first 6 ingredients in a large bowl.
  2. 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. 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
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