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
Scale
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
