Whole30 Breakfast Hash Browns
Whole30 Breakfast Hash Browns with no eggs! This Whole30 Hash is perfect for meal prep and breakfast on-the-go. Freezer friendly and easy to build a healthy Whole30 Breakfast bowl!
Whole30 Breakfast Hash Browns with no eggs
I love eggs. Growing up my grandmother made the best boiled eggs simmered in Taiwanese meat sauce. They are one of my favorite childhood snacks after school. So why made a recipe with no eggs today? Well, besides for people who are allergic or can’t have eggs, a lot of people ask for no egg Whole30 breakfast recipes for a change so they don’t feel bored eating eggs all the time during the 30 day reset.
To make no egg Whole30 Breakfast Hash Browns without using a ton of starch actually is quite easy thanks to America’s Test Kitchen. I was inspired by an article from the magazine making better hash browns so I thought it’d be nice if I can borrow parts of the techniques and make my Whole30 breakfast hash with no eggs.
It took a few trial and error but nothing complicated. It turns out shredded potatoes once cooked release more starch and we can use that starch for binding. I also deployed the technique of soaking the shredded potatoes in a salt water bath to keep them from turning pinkish brown color. The same method I’ve seen my mom did for diced apples – soaking them in a lightly salted water to prevent the fruit from turning yellow-brown color.
Perfect make-ahead and freezer friendly hash browns
Similar to my Whole30 Breakfast Sandwiches, these hash browns are perfect for make-ahead and on-the-go. They store well in the freezer and you can pan fry them straight in a hot skillet without having to defrost. It’s a great way to sneak some extra veggies to your kids’ lunch boxes, too! They taste great without any dipping sauce or if you want to have a more diner breakfast feel, I highly recommend Tessemae’s Whole30 approved ketchup, any of their ranch, or caesar dressing!
Build a healthy Whole30 breakfast bowl
To build a healthy Whole30 meal, we recommend protein, fiber, good carbohydrates, and a small serving of nuts/fruit. Here I pair mine Whole30 Breakfast Hash Browns with leafy greens and chopped tomatoes to keep the hash light and refreshing. Adding a side of cooked protein like chicken, avocado, or bacon will help boosting your protein intake and therefore keep you feel full longer. Personally, I think these healthy hash browns are so convenient to have in the freezer. You can use them as a side dish for lunch and dinner, too.
So my friends, these Whole30 Breakfast Hash Browns are –
Packed with vegetables
& Yummy delicious!
If you give this Whole30 Breakfast Hash Browns a try, be sure to leave a comment and rate the recipe below. Your ratings are an important element to my blog. If you are sharing on Instagram, be sure to tag #IHeartUmami, I would love to see your lovely creations!
Whole30 Breakfast Hash Browns (No Eggs)
- 10-12 oz. zucchini
- 5-6 oz. carrot
- 10-12 oz. yukon gold or russet potato
- 1 tsp + 2 tsp coarse salt
- 2 cups water
- 1.5 tbsp cassava flour
- 4 to 5 tbsp full fat coconut milk
- ⅛ tsp black pepper
- ¼ tsp onion powder, optional
- Avocado oil
- Shred zucchini and carrot in a food processor and place them in one large bowl. Shred potato and place the shredded potatoes in a second large bowl. Sprinkle 1 tsp coarse salt to zucchini and carrots. Use your hands to gently rub the salt in. Set aside. Add 2 cups water + 2 tsp coarse salt to the shredded potato bowl and set aside for 5 minutes.
- Drain and squeeze out the liquid content of the shredded carrot zucchini over a cheesecloth or clean kitchen towel. Set aside. Do the same for the shredded potatoes. Keep the potato pile separate from the carrot and zucchini.
- Spread out the potatoes in a microwave safe bowl. Cover and microwave on high for 3 minutes. Lightly fluff the potatoes and set aside to cool. The potatoes will feel slightly sticky to your hands after microwaved. This will help binding.
- Combine carrots, zucchini, potatoes, cassava flour, milk, pepper, and onion powder. Use your hands to bind and gently press them to form a starchy veggie pile. It should feel a bit sticky to your hands. From here, you can 1) use your hands to form small veggie patties or 2) divide the large pile into 6 equal balls and press down/flatten the ball over a large piece of parchment paper by folding the paper in half.
- To pan fry: Add 1.5 tbsp avocado oil to a well heated skillet. Pan fry first side about 4-5 minutes over medium-low heat. Carefully flip to cook the flip side. Add a bit more oil if need be. Serve in room temperature with your favorite dipping sauce, ranch, or ketchup.
Love your hash browns with eggs? Check out my Paleo Zucchini Carrot Fritters and Paleo Green Buddha Bowls.
For a complete meal, consider adding my no egg savory breakfast meatballs!
I tried to pan fry it, but too soggy and sticky. It tasted good. I ended up just mixing some scrambled egg into it. I will attempt it again though.
Thanks for sharing! Make sure you squeeze the liquid out real well and use the same type of flour. Different brands sometimes have different flour consistency. Feel free to adjust the quality to make it work for you!
Could you substitute almond flour for the cassava flour with the same results?
Hi Sally, yes. Cassava flour should work. Cassava has higher starch content than almond flour so you probably won’t need as much. :))
These look so good! Love how they’re packed with veggies!
I love hashbrowns especially when they are as tasty and nutritious as this, thank you for such a great resource!
These look incredible and I love all the extra veggies added in! Also the eggs simmered in your Grandmother’s meat sauce sounds amazing as well!
This is my ideal breakfast, cant wait to give it a try!
Thank you for this delicious and egg free recipe!
I bet that is packed with flavor! And it’s really pretty too with all the veggies! I am definitely trying this – my girls will love it too!
Thank you, Renee!
Looks so crispy and yummy, and I love that it’s packed with veggies besides potatoes! I’ll have to make this for a weekend brunch.
Now this is my kind of hash browns! I love that they’re are jam-packed with veggies and are not served with eggs. My husband and youngest love eggs, but me, not so much. These are so perfect with that sauce. So yummy!
I love the additional veggies in these hashbrowns!! I have got to try these!
I don’t like to microwave food. Can I cook the potato shreds in a steamer, sauté them or bake in oven instead? How many minutes would you suggest fir alternate method?
Hi Fayr ! You can steam the potato shreds until they turn softer (release more starch) or add a bit more cassava flour to help bind the ingredients. If you add more flour, you might need to adjust the milk quantity as well. The veggie pile should feel a bit sticky to your hands.
These look delicious! I don’t have a microwave though. Since I can’t use one, will the potatoes be fine as-is?
Hi Ashley, try adding a bit more cassava flour and adjust the quantity of the coconut milk. The vegetable pile should have a bit sticky to your hands.