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+ servings

Hash Browns with Summer Squash

Lower carb hash browns made with a mix of grated potatoes and grated squash - cooked to perfection on a waffle iron.
Prep Time15 minutes
Cook Time6 minutes
Servings - 4 servings


  • 1 lb red potatoes, grated grated
  • 1 medium yellow squash grated
  • 1 medium zucchini grated
  • 1 small onion finely chopped
  • 4 cloves garlic minced
  • 1 tsp seasoned salt
  • 1/4 tsp teaspoon pepper
  • 1 Tbsp olive oil


  • If you have a food processor, run the potatoes, yellow squash, zucchini, onion, and garlic through it on the grate setting. If you don't have a food processor, you can use a box grater to grate the vegetables.
  • Squeeze the excess moisture from the vegetables. (Removing the liquid is essential to making crispy hash browns).
  • Add the seasoned salt and pepper to the vegetables and stir to thoroughly combine.
  • Add oil to a largest skillet you have. Spread the hash brown mixture evenly over the bottom of the pan.
  • Cook over a medium high flame until the bottom is crispy, approximately 4 - 6 minutes. Then flip and cook until the other side is crispy, approximately 4 - 6 minutes.