Spaghetti 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
Scale
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
Find it online: https://nataliereeve.com/spaghetti-squash-hash-browns-recipe/
