Spaghetti Squash Hash Browns Recipe
Introduction
Spaghetti squash hash browns are a delightful twist on a classic breakfast favorite. Crispy on the outside and tender inside, they offer a nutritious, gluten-free alternative to traditional hash browns. Perfect for a cozy morning or a light snack.
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: Press the water and moisture out of the squash using paper towels or by wringing it out in a clean kitchen towel.
- Step 3: Form the squash into patties about 2 tablespoons in size, pressing firmly between your palms to compact them.
- Step 4: Place the patties gently onto the warmed skillet and cook for 5 to 7 minutes on each side. Try to flip them only once to achieve a nice browned crust.
- Step 5: Transfer the cooked hash browns to paper towels to drain any excess oil, then serve warm.
Tips & Variations
- For extra flavor, sprinkle in some salt, pepper, or your favorite herbs before forming the patties.
- You can add finely chopped onions or garlic to the mixture for a savory boost.
- Use a well-seasoned non-stick skillet to prevent sticking and ensure even browning.
- If you want a firmer texture, mix in a small amount of grated cheese or an egg before forming the patties.
Storage
Store leftover hash browns in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat to maintain their crispiness, or warm them gently in the oven.
How to Serve
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, as raw squash contains too much moisture and won’t crisp properly when frying.
How do I know when the patties are cooked through?
They should be golden brown on each side and firm to the touch. Cooking for 5-7 minutes per side usually ensures they are cooked through and crispy.
PrintSpaghetti Squash Hash Browns Recipe
A healthy, low-carb alternative to traditional hash browns using shredded spaghetti squash. These crispy, golden patties are pan-fried to perfection and make a delicious breakfast or side dish that’s easy to prepare and packed with flavor.
- Prep Time: 10 minutes
- Cook Time: 12-14 minutes
- Total Time: 22-24 minutes
- Yield: 8–10 patties 1x
- Category: Breakfast
- Method: Frying
- Cuisine: American
- Diet: Gluten Free
Ingredients
Ingredients
- 2 cups cooked shredded spaghetti squash
- 1 tbsp oil (olive oil, avocado oil, or coconut oil)
Instructions
- Heat the oil: Heat the oil in a large non-stick skillet over medium heat to prepare for frying the patties.
- Drain the squash: Press the water and moisture out of the cooked spaghetti squash using paper towels or wring it out in a clean kitchen towel to ensure patties hold together and crisp up.
- Form patties: Take about 2 tablespoons of the shredded squash and press it firmly between your palms to make compact patties.
- Cook the patties: Place the patties gently onto the warmed skillet and cook for 5-7 minutes on each side, flipping only once if possible to develop a nice browned and crispy crust.
- Drain and serve: Transfer the cooked hash browns to paper towels to drain any excess oil, then serve warm for best texture and flavor.
Notes
- Make sure to squeeze out as much moisture as possible from the spaghetti squash to avoid soggy hash browns.
- Use a non-stick skillet and appropriate oil with high smoke point like avocado or coconut oil for best results.
- Flipping the patties only once helps achieve a beautiful golden crust on each side.
- These hash browns can be served as a side for breakfast or as a snack.
Keywords: spaghetti squash hash browns, low carb hash browns, gluten free breakfast, healthy hash browns, vegetable hash browns
