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Spaghetti Squash Hash Browns Recipe

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★★★★★

4.9 from 65 reviews

Crispy and delicious Spaghetti Squash Hash Browns made by shredding cooked spaghetti squash, forming patties, and pan-frying them to golden perfection. These hash browns provide a low-carb, gluten-free alternative to traditional potato hash browns, perfect for a healthy breakfast or side dish.

Ingredients

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Ingredients

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

Instructions

  1. Heat the oil: Warm the oil in a large non-stick skillet over medium heat to prepare for cooking the hash browns.
  2. 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.
  3. Form patties: Take 2 tablespoons of the shredded squash at a time and firmly press them between your palms to create compact patties.
  4. 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.
  5. 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 thoroughly press out moisture from the spaghetti squash to ensure the hash browns crisp up well.
  • Use a non-stick skillet to prevent sticking and allow easy flipping.
  • You can experiment with different oils such as olive, avocado, or coconut oil depending on your flavor preference and dietary needs.
  • Flip the patties only once to help them brown nicely and hold together better.
  • Serve these hash browns as a breakfast side dish or a light snack.

Keywords: spaghetti squash hash browns, low carb hash browns, gluten free breakfast, vegetable hash browns, healthy breakfast side

Find it online: https://www.sanacooks.com/spaghetti-squash-hash-browns-recipe/