Spaghetti Squash Hash Browns Recipe
Introduction
Spaghetti squash hash browns are a delicious, gluten-free alternative to traditional potato hash browns. Crispy on the outside and tender on the inside, these patties make a perfect breakfast or side dish that is both light and satisfying.
Ingredients
- 2 cups cooked shredded spaghetti squash
- 1 tablespoon oil (olive oil, avocado oil, or coconut oil)
Instructions
- Step 1: Warm the oil in a large non-stick skillet over medium heat to prepare for cooking the hash browns.
- Step 2: Press out the water and moisture from the cooked spaghetti squash using paper towels or by wringing it out with a clean kitchen towel to ensure crispiness.
- Step 3: Take 2 tablespoons of the shredded squash at a time and firmly press them between your palms to create compact patties.
- Step 4: Gently place the patties onto the warmed skillet and cook them for 5-7 minutes on each side, flipping only once to achieve a nice browned and crispy texture.
- Step 5: Transfer the cooked hash browns to a paper towel-lined plate to drain excess oil, then serve warm and enjoy.
Tips & Variations
- For extra flavor, add a pinch of salt, pepper, or your favorite herbs to the squash before forming patties.
- You can mix in grated cheese or finely chopped onions to add richness and texture.
- Use different oils like avocado or coconut oil for unique flavor variations.
Storage
Store leftover hash browns in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet over medium heat to restore their crispiness, or warm them briefly in the oven.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use raw spaghetti squash for this recipe?
No, the spaghetti squash needs to be cooked and shredded before making hash browns. Raw squash is too firm and won’t form patties properly.
How do I prevent my hash browns from falling apart?
Removing as much moisture as possible from the cooked squash is essential. Pressing or wringing out the squash ensures the patties hold together and get crispy while cooking.
Print
Spaghetti Squash Hash Browns Recipe
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Diet: Low Fat
Description
A simple and healthy recipe for crispy Spaghetti Squash Hash Browns, perfect for a low-carb breakfast or side dish. Made with cooked shredded spaghetti squash and cooked in a skillet with oil until golden and crisp.
Ingredients
Ingredients
- 2 cups cooked shredded spaghetti squash
- 1 tablespoon oil (olive oil, avocado oil, or coconut oil)
Instructions
- Heat the oil: Warm the oil in a large non-stick skillet over medium heat to prepare for cooking the hash browns.
- Remove moisture: Press out the water and moisture from the cooked spaghetti squash using paper towels or by wringing it out with a clean kitchen towel to ensure crispiness.
- Form patties: Take 2 tablespoons of the shredded squash at a time and firmly press them between your palms to create compact patties.
- Cook the patties: Gently place the patties onto the warmed skillet and cook them for 5-7 minutes on each side, flipping only once to achieve a nice browned and crispy texture.
- Drain and serve: Transfer the cooked hash browns to a paper towel-lined plate to drain excess oil, then serve warm and enjoy.
Notes
- Make sure to remove as much moisture as possible from the spaghetti squash to ensure crispy hash browns.
- Use a non-stick skillet and medium heat to prevent burning while cooking through.
- Flip the patties only once to keep them intact and develop a good crust.
- You can customize seasoning by adding salt, pepper, or herbs before cooking.
- Serve immediately or keep warm in a low oven.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Keywords: spaghetti squash hash browns, low-carb hash browns, healthy breakfast, gluten free hash browns, vegetable hash browns, skillet hash browns
