Preheat an oven to 200°F. Place a wire rack on a baking sheet.

Finely grate the zucchini into a bowl & in 1/2 tsp. salt. Place in a colander & let the zucchini drain for 30 minutes. Squeeze out the excess moisture, then transfer the zucchini to a large bowl

Finely grate the carrots and add to the bowl with the zucchini. Finely grate the potatoes and, using your hands, squeeze out the excess moisture. Add the potatoes to the bowl. Stir in the green onions, parsley and beaten egg, and season with salt and pepper.

In a griddle on medium heat, melt 2 Tbs. of the butter add 2 Tbs. of the oil. Scoop out 1/4 cup of the vegetable mixture, lightly squeeze out excess moisture & make patty 3 inches in diameter & place on the griddle. Repeat to form 3 more patties. Fry the patties until golden (~5 min per side).

Transfer the patties to the rack-lined baking sheet and keep warm in the oven. Repeat to form 4 more patties and fry them in the remaining 1 Tbs. butter and 1 Tbs. oil.

Cook your bacon

Fill an egg-poaching pan two-thirds full with water and bring to a gentle simmer over medium heat. Crack an egg into each cup and gently simmer until the whites are set, (~4 mins). Transfer the eggs to a plate and dab off any excess moisture with a paper towel. Repeat to poach the remaining 4 eggs.

Place 2 hash brown patties on each of 4 warmed plates. Top each patty with a poached egg and serve the bacon alongside. Serve immediately.