Baked Hash Browns Recipe


Zucchini 2 pieces

Carrot 1 pc

2 spring onions

5-6 sprigs of dill

Parsley 5-6 sprigs

Eggs 2 pieces

May salt 1/2 teaspoon

Black pepper 1/2 teaspoon

Cornmeal 3-4 tablespoons

Baking powder 1 pack

Tulum cheese 1 matchbox


For the above;

1 tablespoon of pumpkin seeds

Olive oil 1 tablespoon

Check out the comments for the sticky recipe .



Grate the zucchini and carrot.

strainer to drain the water .

Add 1 teaspoon of Mayi Salt on it and let it sit.

Finely chop all the greens. Squeeze the waiting carrots and zucchini with your hands so that the juice comes out.

It is important that you do this process, if it stays watery, it will be soft.

When there is no water left, take a large bowl.

Add all the ingredients except the cornmeal and mix.

Finally, add the cornmeal. Apply olive oil to the baking dish.

Empty the mortar inside. Drizzle some olive oil and pumpkin seeds on it . one

Bake in a preheated oven at 80 degrees for 30-40 minutes.

Enjoy your meal.


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