Zucchini Pancakes with Scrambled Eggs Recipe

Mix things up a little and make some savory pancakes!

Mix things up a little and make some savory pancakes! Served with simple scrambled eggs, they’ll definitely be a hit with the family!

Zucchini Pancakes with Scrambled Eggs Recipe

Yummy Breakfast! Book (2013)
Mix things up a little and make some savory pancakes!
Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 30 minutes
Total Time 45 minutes
Course Breakfast/Brunch
Cuisine Others
Servings 4

Ingredients
  

Zucchini Pancakes with Scrambled Eggs Ingredients

  • 1 medium zucchini shredded
  • 2 medium Potatoes shredded
  • 1 egg white
  • 1/2 tablespoon paprika
  • 2 tablespoons all-purpose flour
  • 2 tablespoons breadcrumbs
  • 3 tablespoons parmesan cheese grated
  • 1 teaspoon Salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 Cup canola oil divided
  • 8 eggs
  • 1/4 Cup sour cream
  • 1 teaspoon Salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 tablespoons Butter
  • 2 tablespoons chives chopped
  • 1/4 Cup smoked salmon sliced
  • sourdough bread sliced and toasted

Instructions
 

  • Make the pancakes: In a bowl, place all ingredients except for the oil; mix. Form into 4 patties and set aside.
  • Heat 2 tablespoons oil in a nonstick pan. Over medium heat, fry pancakes until golden on each side, making sure potatoes are cooked through, about 5 to 7 minutes per pancake. Drain on paper towels to remove excess oil.
  • Make the scrambled eggs: Break eggs into a bowl. Whisk in sour cream, salt, and pepper.
  • In a sauté pan, heat butter until bubbling. Pour in eggs. Using a spatula, mix eggs continuously to make sure they cook uniformly. Before eggs fully cook and set, mix in chives and smoked salmon.
  • Serve scrambled eggs together with pancakes and toasted sourdough bread, and garnish as desired.
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