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Baked Zucchini Hash Browns

NOTE: You will need to place the bag of frozen hash browns in the refrigerator the night before you plan to bake this. You want them to be totally defrosted.
[oil-free, gluten-free, vegan]
Course: Breakfast, Lunch
Keyword: Hash Browns
Servings: 2
Author: Mrs. Plant


  • 16- oz bag of frozen oil-free hash brown potatoes only ingredient potatoes, defrosted overnight and excess moisture squeezed out
  • 2 large zucchini spiralized and roughly chopped if the strands are too long OR shredded (with the largest shredder disc/side
  • 1/2 yellow onion sliced thinly
  • 1-1 1/2 T Frontier Coop Pizza Seasoning (or other pizza or Italian seasoning)
  • salt to taste
  • diced avocado (optional)
  • Cholula sauce (optional)


  • Preheat the oven to 425 degrees.
  • Line a baking pan (with sides) with unbleached parchment paper.
  • In a large bowl, toss all of the ingredients together well.
  • Spread gently and evenly over the parchment paper-lined pan.
  • Bake for around 30 minutes, until the tops and edges are brown and crispy.
  • Serve immediately topped with avocado and Cholula sauce.