1. Coarsely grate the courgette, potato and onion. Squeeze with your hands to press out moisture.
2. Then place the grated potato, courgette and onion in the centre of a clean kitchen towel and squeeze out the excess liquid over the sink.
3. Grab a large bowl and place in the grated and squeezed courgette, potato, onion and the add in the garlic powder, sweetcorn, eggs and salt and pepper then combine.
4. On a lined baking tray and place balls of the mixture and then gently flatten with the back of a fork- the mixture should make about 8 hash browns.
5. Bake at 200°C for 15 minutes. Flip them over and then cook for a further 20 minutes until they are crispy.
6. Serve the hash browns warm with roasted cherry tomatoes, wilted spinach avocado and an egg. Enjoy!