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)
- 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.
For a complete meal, consider adding my no egg savory breakfast meatballs!