2 cups hash browns shredded refrigerated (such as Simply Potatoes)
0.3 cup panko bread crumbs (Japanese breadcrumbs)
1 ounce parmesan fresh shredded
1 cup zucchini shredded ( 1 small)
Equipment
bowl
frying pan
Directions
Combine first 6 ingredients in a large bowl.
Heat a large nonstick skillet over medium heat; heavily coat pan with cooking spray. Spoon about 1/2 cup potato mixture into 2 (5-inch) circles in pan. Cook 5 minutes; turn and cook 4 minutes or until potato is tender.
Remove pancakes from pan, and keep warm. Repeat procedure with remaining potato mixture.
Reheat pan over medium-high heat; heavily recoat pan with cooking spray. Crack 4 eggs into pan; sprinkle with 1/8 teaspoon black pepper, and coat tops of eggs with cooking spray. Cover and cook 3 minutes or until whites have just set and yolks begin to thicken but are not hard or until desired degree of doneness. Slide 1 egg onto each pancake.