Spaghetti Squash Hash Browns Recipe
A simple and healthy recipe for crispy Spaghetti Squash Hash Browns made by pan-frying shredded cooked spaghetti squash into golden patties. Perfect as a low-carb alternative to traditional hash browns, this dish is easy to prepare and deliciously satisfying.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Total Time: 24 minutes
- Yield: 6 servings 1x
- Category: Breakfast, Side Dish
- Method: Frying
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Ingredients
- 2 cups cooked shredded spaghetti squash
- 1 tablespoon oil (olive oil, avocado oil, or coconut oil)
Instructions
- Heat the oil: Warm the oil in a large non-stick skillet over medium heat to prepare for cooking the hash browns.
- 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.
- Form patties: Take 2 tablespoons of the shredded squash at a time and firmly press them between your palms to create compact patties.
- 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.
- 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 remove moisture from the cooked spaghetti squash to achieve crispy hash browns.
- Use a non-stick skillet to prevent the patties from sticking and breaking.
- You can customize the oil choice to your preference: olive oil, avocado oil, or coconut oil all work well.
- Serve the hash browns as a side or a light breakfast option.
- For extra flavor, consider adding seasoning such as salt, pepper, or herbs before forming the patties.
Keywords: spaghetti squash, hash browns, gluten free breakfast, low carb hash browns, healthy side dish
