Zucchini-Potato Pancakes With Eggs

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Oxmoor House


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2 cups refrigerated shredded hash brown potatoes (such as Simply Potatoes)

1 cup shredded zucchini (about 1 small)

1/4 cup Italian-seasoned panko (Japanese breadcrumbs)

4 large egg whites, lightly beaten

1/4 cup (1 ounce) shredded fresh Parmesan cheese

1/4 teaspoon freshly ground black pepper

Cooking spray

4 large eggs

1/8 teaspoon freshly ground black pepper

Fresh salsa (optional)

Light sour cream (optional)

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