Zucchini-Potato Pancakes with Eggs

17 mins (prep 4, cooking 13)
11 ingredients
4 servings (serving size: 1 pancake and 1 egg)
These crispy pan-fried cakes showcase zucchini and potatoes topped with fried eggs.

Categories:  oxmoor-house , eggs , quick , vegetables , main-dishes ,
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Serving Size (17.88 g)
Servings 4
Amount per Serving
Calories 39.19 Calories from Fat 4.23
% Daily Value *
Total Fat 0.47g 2.9%
Saturated Fat 0.1g 2.06%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 72.61mg 12.1%
Total Carbohydrate 7.25g 9.67%
Dietary Fiber 0.4 g 6.39%
Sugars 0.75 g %
Protein 1.35g 10.82%
Vitamin A 0.15IU% Vitamin C 0.0mg%
Calcium 38.45mg% Iron 0.53mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
shredded hash brown potatoes, shredded zucchini, large egg whites, shredded fresh parmesan cheese, freshly ground black pepper, large eggs, freshly ground black pepper, fresh salsa, light sour cream