Spaghetti Squash Hash Browns Recipe
Introduction
Spaghetti Squash Hash Browns are a delicious and healthy alternative to traditional hash browns. Made from tender, shredded spaghetti squash, they offer a crispy texture and subtle flavor that pairs well with any breakfast or brunch dish.
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 cooked spaghetti 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: Gently place the patties onto the warmed skillet and cook for 5-7 minutes on each side. Try to flip them only once to achieve a crispy, browned crust.
- Step 5: Transfer the cooked patties to paper towels to drain any excess oil, then serve warm.
Tips & Variations
- For added flavor, sprinkle some salt, pepper, or your favorite herbs into the squash before forming patties.
- Try adding finely chopped onions or garlic to the mixture for a savory twist.
- Use an oil with a high smoke point, like avocado oil, if you prefer a crispier texture.
- Serve these hash browns alongside eggs or with a dollop of sour cream or salsa for extra taste.
Storage
Store leftover hash browns in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently in a skillet over medium heat to maintain their crispiness, or microwave for a quick option though they may soften slightly.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use raw spaghetti squash instead of cooked?
It’s best to use cooked and shredded spaghetti squash for this recipe, as raw squash contains too much moisture and won’t form patties properly.
How do I remove excess moisture from spaghetti squash?
After cooking and shredding, press the squash firmly between paper towels or wring it out in a clean kitchen towel to squeeze out as much water as possible. This helps the patties hold together and crisp up when cooking.
PrintSpaghetti Squash Hash Browns Recipe
A healthy and delicious twist on classic hash browns using tender spaghetti squash. These crispy patties make a perfect low-carb breakfast or side dish, cooked to golden perfection in a skillet with your choice of oil.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Approximately 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 the pan for cooking the squash patties.
- Remove moisture: Press the water and moisture out of the shredded spaghetti squash using paper towels or by wringing it out in a clean kitchen towel to ensure the patties hold together and become crispy.
- Form patties: Take about 2 tablespoons of the drained squash and press firmly between your palms to form small, compact patties.
- Cook patties: Gently place the patties on the warmed skillet and cook for 5-7 minutes on each side. Flip only once to achieve a nice browned and crispy texture.
- Drain and serve: Transfer the cooked patties to paper towels to drain any excess oil, then serve warm for the best flavor and texture.
Notes
- Make sure to remove as much moisture as possible from the spaghetti squash to prevent soggy patties.
- You can season the squash with salt, pepper, or your favorite herbs before forming patties for added flavor.
- This recipe is naturally gluten-free and low-carb, making it a great option for special diets.
- Use a non-stick skillet to avoid the patties sticking and to get a crispy crust.
Keywords: spaghetti squash, hash browns, low carb, gluten free, breakfast, healthy, skillet, crispy
