Zucchini Hash Browns

Finally I bought myself a mandolin, thanks to Bed, Bath, and Beyond (they're so smart with tempting customers in with all of their monthly coupons). I think I refused to get next to a mandolin since my terrifying incident when I was about 10 years old while helping my dad slice onions in the kitchen. Ouch... Thankfully, the one I bought has a safe-guard that protects teenie fingers from being violently sliced. O_O
Anyway, so what was the first food that touched the mandolin? A zucchini! I wanted to make these hash browns for a while and I'm so happy I got the morning to do so.

Can't say no to ketchup.

The several minutes of slicing away at zucchini, potatoes, and carrots were all 100% worth it. Given they were served fresh from the pan, they were much more delicious than our usual, store-bought hash browns from Costco (no offense, Costco). I spiced the little patties up with paprika, black pepper, Italian seasoning, and salt. Delicious! Click here for the recipe.

Nutrition Facts
serves 6

Calories: 78
Fat: 3g
Carbs: 13g
Protein: 2g
Fiber: 2g

The info above is only if you're using olive oil, like the original recipe says. I used a coconut oil spray from Spectrum, which took me from 78 calories a serving to 58 calories and less than a gram of fat. You can also make this recipe gluten-free by using another type of flour instead of whole wheat. Vegetables for breakfast has never been so good! =)