Name: Spaghetti Squash Hash Browns Recipe
Prep time: 10 min
Cook time: PT-492071H18M22S
Total time: PT-492071H18M22S
Cuisine: American
Ingredients: 2 cups cooked shredded spaghetti squash; 1 tablespoon oil (olive oil, avocado oil, or coconut oil)

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Introduction

Spaghetti Squash Hash Browns are a delicious and healthy alternative to traditional potato hash browns. They offer a light, naturally sweet flavor with a crispy texture that’s perfect for breakfast or brunch. This simple recipe is quick to make and uses just a few ingredients.

The image shows a close-up of several golden brown hash browns stacked slightly on each other on a white plate with a white marbled texture surface beneath. Each hash brown has a rough, crispy texture with visible strands of shredded potato browned unevenly, giving a crunchy look. The hash brown in the front center is the most focused, displaying a mix of yellow and darker brown shades from frying. On the top right corner, part of a cooked egg with a white, slightly bubbly texture and some brown edges is visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups cooked shredded spaghetti squash
1 tbsp oil (olive oil, avocado oil, or coconut oil)

Instructions

Step 1: Heat the oil in a large non-stick skillet over medium heat.
Step 2: Meanwhile, press the water and moisture out of the squash with paper towels or wring it out in a clean kitchen towel.

Step 3: Form patties using about 2 tablespoons of the squash for each, pressing them firmly between your palms.
Step 4: Place the patties gently on the warmed skillet and cook for 5-7 minutes per side. Try to flip them only once to achieve a nice browned crust.

Step 5: Transfer the cooked patties to paper towels to drain excess oil, then serve warm.

Tips & Variations

For extra flavor, add finely chopped herbs like parsley or chives to the squash before forming patties.
Try seasoning with garlic powder, onion powder, or smoked paprika for a savory twist.

If you want crispier hash browns, cook over medium-low heat and allow enough time for browning without burning.
Serve with ketchup, sour cream, or your favorite dipping sauce to enhance the taste.

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 for a few minutes to restore crispiness, or warm in an oven preheated to 350°F (175°C) for 10 minutes.

How to Serve

A close-up view of a white plate holding several golden-brown crispy potato pancakes with visible shredded textures and some darker toasted spots. On the right side of the plate, there is a fried egg with a white and light golden color showing a slight bubbly texture around the edges. The whole scene is set on a white marbled surface, emphasizing the colors and textures of the food. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw spaghetti squash for this recipe?

It’s best to use cooked and shredded spaghetti squash so the hash browns hold together and cook evenly. Raw squash contains too much moisture and won’t crisp well.

How do I cook spaghetti squash quickly for this recipe?

Cut the squash in half, remove seeds, and microwave cut-side down in a covered dish with a little water for 10-12 minutes, or bake in a 400°F (200°C) oven for about 40 minutes until tender. Then shred the flesh with a fork.