Tired of the same old brunch? Let’s shake things up with these incredible Zucchini and Potato Pancake Nests! Imagine a perfectly crispy, golden-brown pancake, packed with savory shredded veggies, creating a cozy little nest for a perfectly baked egg. The yolk gets jammy, the whites are set, and every bite is a delightful mix of textures. Served with a zesty Spring Greens Salad, this isn’t just a meal; it’s an experience. It’s hearty, wholesome, and guaranteed to become your new favorite way to eat your veggies (and eggs!).
Ingredients
• For the Zucchini-Potato Nests
• Nonstick cooking spray
• 1 1/4 cups or 150g shredded zucchini, from 1 medium zucchini
• 4 cups or 600g shredded, peeled baking potatoes, from about 1 1/2 pounds or 680g
• 1 cup or 110g shredded carrot, from 1 large carrot
• 1/4 cup or 30g all-purpose flour
• 5 large eggs, divided
• 2 teaspoons fresh snipped thyme, or 1/2 teaspoon dried thyme
• 1/2 teaspoon or 3g salt
• 1/4 teaspoon or 0.5g ground black pepper
• 1 tablespoon or 15ml canola oil
• For the Spring Greens Salad
• 3 cups or 90g watercress
• 1 small carrot, peeled and cut into thin ribbons
• 3 tablespoons or 45ml olive oil
• 2 teaspoons or 10ml white wine vinegar
• 1 teaspoon or 5g Dijon-style mustard
• 1/4 teaspoon or 1.5g salt
• 1/8 teaspoon or 0.25g ground black pepper
• Crushed mixed peppercorns, for serving (optional)
Instructions
1. Preheat your oven to 425°F or 220°C. Lightly coat two small baking sheets with nonstick cooking spray and set them aside.
2. Place the shredded zucchini in a colander or cheesecloth and press firmly to squeeze out as much excess liquid as possible—this is the key to crispy pancakes! In a large bowl, combine the drained zucchini, shredded potatoes, shredded carrot, flour, 1 of the eggs, thyme, salt, and pepper. Mix until everything is well combined.
3. Heat half of the canola oil in an extra-large nonstick skillet over medium heat. For each pancake, spoon a heaping 1-cup portion of the potato mixture into the hot skillet. Use the back of a spatula to press it down and form a round pancake. Cook two pancakes at a time for 4 to 5 minutes per side, until deeply golden brown and crisp.
4. Transfer the cooked pancakes to your prepared baking sheets. Repeat the process with the remaining oil and potato mixture to make a total of four pancakes.
5. Using the back of a spoon or a 1/4-cup measure, gently press an indentation into each pancake, slightly off-center. This little ‘nest’ should be about 3 inches wide and deep enough to hold an egg.
6. Carefully crack and pour one of the remaining 4 eggs into each pancake nest. Place the baking sheets in the preheated oven, being careful not to tilt them.
7. Bake for 10 to 12 minutes, or until the egg whites are set and the yolks are cooked to your liking.
8. While the nests are baking, prepare the salad. In a large bowl, combine the watercress and carrot ribbons. In a small bowl, whisk together the white wine vinegar, Dijon mustard, salt, and pepper. Slowly drizzle in the olive oil while whisking continuously to create a smooth dressing.
9. To serve, place a warm pancake nest on each plate. Toss the salad with the dressing and serve it alongside the pancake. If desired, finish with a sprinkle of freshly crushed peppercorns.
Nutritional Information
• PER SERVING: 362 cal., 20 g total fat (4 g sat. fat), 264 mg chol., 599 mg sodium, 34 g carb., 4 g fiber, 13 g pro.
Pro Tips
• For extra crispy pancakes, squeeze the shredded potatoes in a cheesecloth or clean kitchen towel to remove excess moisture, just like you did with the zucchini.
• A nonstick skillet is your best friend for this recipe. It ensures the pancakes don’t stick and makes flipping them a breeze.
• For a runnier, jammy yolk, reduce the baking time to 8-10 minutes. Keep a close eye on them as they bake!
• Prepare the salad dressing ahead of time and store it in the fridge. Toss with the greens just before serving to keep them crisp and fresh.
FAQ
Q: How can I make this recipe gluten-free
A: Absolutely! To make these pancake nests gluten-free, simply substitute the all-purpose flour with a 1:1 gluten-free all-purpose flour blend. Chickpea flour or almond flour would also work well, adding a slightly nutty flavor and extra protein.
Q: Can I make these zucchini potato pancake nests vegan
A: The baked egg is a key feature, but you can adapt the pancake itself. To replace the binder egg in the pancake mixture, use a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water). For the ‘nest’ filling, instead of a baked egg, try a dollop of vegan sour cream, a scoop of savory tofu scramble, or some sautéed mushrooms after baking.
Q: Is this recipe a good source of vegetarian protein
A: Yes, this is a protein-rich vegetarian meal. Each serving contains about 13 grams of protein, primarily from the large egg baked in the nest. The potatoes and other vegetables also contribute. For an extra protein boost, you could add a sprinkle of nutritional yeast to the pancake mixture or serve with a side of Greek yogurt.
Q: Can I prepare these pancake nests ahead of time
A: You can prepare components in advance for a quicker brunch. The vegetable mixture can be shredded and combined (without the egg binder) a day ahead; store it in an airtight container. You can also fully cook the pancakes, let them cool, and store them in the fridge for up to 2 days. Reheat them in the oven until warm and crispy before adding the eggs and baking.
