Whole30 Zucchini and Sweet Potato Hashbrown Meal Prep is a delicious and healthy alternative to fried hashbrowns. Plus, it's gluten-free and Paleo-friendly!
We are always on the lookout for recipes that taste great, are easy to prepare, and pack a nutrient-dense punch. This Zucchini and Sweet Potato Hashbrown meal prep does all of those things, and is also ideal for a Whole30 program, too.
How good does this look? Sweet potatoes and avocado in the same meal? Along with bacon and hard-boiled eggs? Yes, please! It seems like a heavenly combination of all the protein-loaded things, with veggies that won't spike the blood sugar, either. This healthy meal prep of zucchini and sweet potato hashbrowns brings a balanced combination of healthy fats, protein, and carbohydrates to the table. It'll keep you satisfied, and deliver a ton of nutrition, too.
We're always on the lookout for awesome breakfast dishes that involve sweet potatoes and eggs, and this one works for breakfast, lunch, or dinner. Score!
Whole30 Zucchini & Sweet Potato Hashbrown Meal Prep Ingredients
- 7 large eggs
- 2 cups shredded sweet potato
- 1 cup shredded zucchini
- 1 large avocado
- 3 slices sugar-free bacon
- Salt & pepper, to taste
How to Make Whole30 Zucchini & Sweet Potato Hashbrown Meal Prep
You'll need to grate the zucchini and sweet potatoes and then transfer the shredded veggies to a clean towel so you can press out or wring out the excess water. This step is important because otherwise, the hash browns may not bake up crispy. Zucchini in particular is pretty watery.
Once you've extracted as much water as possible, combine the shredded veggies in a bowl with some salt and pepper. Mix in an egg to help bind it. The hashbrowns bake in the oven until crispy. While that's happening, prepare the eggs any way you like. We are partial to hard-boiled because they keep well in the fridge and are very easy to eat on the go. (Have you ever tried to eat a cold fried egg from the fridge? It's not the most delicious thing.)
How to Store Whole30 Zucchini & Sweet Potato Hashbrown Meal Prep
Once this is prepped and separated into containers, it's ready for you to take on the go with you to work, for lunch, or to pull out when it's time for dinner. We wouldn't recommend freezing anything in this meal prep except for the hashbrowns.
How to Serve Zucchini & Sweet Potato Hashbrown Meal Prep
Most of these items can be eaten right at room temperature if you like. Serve it over some micro greens for a bit of a zippy flavor, or over a bed of baby lettuces such as arugula, kale, or spinach. You can reheat the hashbrowns in a hot pan or in the oven, along with the bacon.
Substitutions and Alterations
If you're not into hard-boiled eggs, feel free to make eggs however you like. You can prepare scrambled eggs, or you can even bake eggs in a muffin pan with a little bit of milk and salt and pepper. This is an easy way to store cooked eggs as part of a meal prep. You can also prepare all elements of this meal except the eggs, and cook the eggs a different way each time you eat this. (We realize that sort of defeats the purpose of a "meal prep" somewhat, but if most of the recipe is ready for you already, this might not be a dealbreaker for you!)
Tip
Do a double batch of hashbrowns and freeze them for future use. Place the baked hashbrowns on a baking sheet lined with parchment and freeze them individually. Then, once frozen solid, transfer them to a zip-close bag or an airtight container. Label and date them so you know what you've tossed into the freezer.
READ MORE: Try This One Dish Masterpiece, a Sausage Lover's Hashbrown Casserole!
Ingredients
- 7 large eggs
- 2 cups shredded sweet potato
- 1 cup shredded zucchini
- 3 slices sugar-free bacon we used Pederson brand
- 1 large avocado sliced
- salt & pepper to taste
- broccoli microgreens or other greens if desired
Instructions
- Preheat oven to 425 degrees F
- Place shredded potato and zucchini in a towel and gently wring out excess water.
- Transfer to a bowl and add an egg, along with salt and pepper. Mix well.
- Form the mixture into six evenly-sized hashbrowns and transfer to a baking sheet, flattening the top a bit so they "fry" in the oven.
- Bake for 15 minutes or until they start to look set. Flip the hashbrowns and bake for another 15 minutes until golden.
- Cook the remaining 6 eggs as desired (we like hard boiled), along with the bacon.
- When hashbrowns are finished, turn the oven to broil and crisp for 1-2 minutes, if desired.
- Divine the hashbrowns, eggs, bacon, and sliced avocado evenly among meal prep containers. Refrigerate for up to 4 days.
Allison says
Direction #3, "add in 6 eggs" and direction #10 "cook remaining 6 eggs" doesn't add up to 7 eggs total.
Sarah Kesseli says
Hi Allison - great catch! Thank you for pointing that out. Step #3 should have stated add in "1 egg"
We apologize for the typo. Hope that helps!
Emily says
How do you keep the avocado good for each day? I never know how to keep it from turning brown after an hour.
Sarah Kesseli says
Hi Emily! Great question! You can either slice it each day or squeeze a bit of lime juice over it!
LaSalsita says
HI!
Thanks for the recipe.
For the 3 portion option: If you use 1 egg for the entire mix, you'll have 6 eggs left. Would that be 2 hard boiled eggs per serving? The pictures only show one hard boiled egg per serving so just want to make sure I calculate the meal macros correctly.
thank you!
Sarah Kesseli says
Yes! 2 eggs per portion! 🙂
Dinora says
What kind of salad it’s on the bottom. Please and thank you
Sarah Kesseli says
Hi Dinora - Those are broccoli microgreens. However, you could use spinach, arugula, etc.