These high-protein, low-carb zucchini hash browns are crispy, deliciously savory, and a nutritious substitute for traditional hash browns!

If you're craving hash browns but want something more nutritious and lower in carbs, these high-protein zucchini hash browns totally hit the spot. They’ve got a similar crispy texture and savory flavor you’d expect from hash browns but are made with cottage cheese, eggs, and crushed pork rinds for a protein boost.

We had ours with a side of sugar-free ketchup, which gave us some real hash brown vibes. They're tender with crispy edges, flavorful, easy to make, and are a tasty hashbrown substitute. Another bonus: no carb crash afterward!

This recipe is also a great way to use up that extra zucchini hanging around the fridge. They cook up quickly in the skillet and can easily be paired with eggs for breakfast, lunch, or dinner!

Key Ingredients

Zucchini: Shredded to mimic the feel and texture of traditional hash browns.

Egg: Helps bind everything together while adding protein.

Low-fat (2% milkfat) cottage cheese:: Boosts protein without overpowering the flavor. We use a low-fat cottage cheese, but you can use full-fat cottage, which only slightly reduces the protein content.

Low-fat crumbled feta: Adds a salty, tangy kick that balances the zucchini. You can use full-fat feta, which only slightly decreases the protein. Another option is grated parmesan.

Crushed pork rinds: A low-carb binder that gives structure and savory flavor. You can use any flavor of pork rinds for the topping.

Garlic and onion powder: Simple seasonings that add depth without extra salt.

Preparation Steps

Prepare zucchini: Grate the zucchini (with largest grater holes) and toss it with a bit of salt. Let it sit in a colander for about 10 minutes to release moisture, then squeeze out as much liquid as possible using you hands or a clean kitchen towel.

Combine: In a food processor, pulse cottage cheese, egg, feta, crushed pork rinds, garlic powder and onion powder until well combined. In a large bowl, stir the strained zucchini with cottage cheese mixture until well mixed.

Fry: Heat about 1 tablespoon of olive oil in a nonstick or cast-iron skillet over medium heat. Scoop the mixture into the skillet and press it into a flat layer (either one large round or smaller individual patties). Cook for 5 to 6 minutes on one side until golden and crispy. Flip with a spatula and cook the other side for another 5 to 6 minutes until crisp and cooked through.

Serve: Serve hot with eggs, sugar-free ketchup, or your favorite topping.

How to Store Leftovers

Let leftovers cool completely, then store in an airtight container in the fridge for up to 3 days. Reheat in a skillet or air fryer to bring back the crispiness.

More High Protein Breakfast Recipes

If you try this recipe, we would love to hear your feedback! Leave a comment, rate it, and tag @lowcarbsimplified on your photo of this recipe on Instagram or Facebook. We hope you enjoy this recipe as much as we do!

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