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Spaghetti Squash Hash Browns Recipe

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★★★★★

4.8 from 105 reviews

This Spaghetti Squash Hash Browns recipe is a delicious and healthy alternative to traditional potato hash browns. Using cooked shredded spaghetti squash, these crispy golden patties are pan-fried to perfection with a touch of oil, delivering a light, gluten-free, and low-carb breakfast or side dish that everyone will love.

Ingredients

Scale

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 the pan for cooking the hash browns, ensuring even cooking and preventing sticking.
  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. Removing excess moisture is essential for achieving crispy hash browns.
  3. Form patties: Take 2 tablespoons of the shredded spaghetti squash at a time and firmly press them between your palms to create compact patties that will hold together while cooking.
  4. Cook the patties: Gently place the patties onto the warmed skillet. Cook them for 5-7 minutes on each side over medium heat, flipping only once to develop a nice browned and crispy texture without breaking apart.
  5. Drain and serve: Transfer the cooked hash browns to a paper towel-lined plate to drain any excess oil, then serve warm and enjoy your crispy, flavorful hash browns made from spaghetti squash.

Notes

  • Make sure to thoroughly dry the cooked spaghetti squash to get the crispiest hash browns.
  • You can customize the flavor by adding seasonings such as garlic powder, onion powder, salt, pepper, or fresh herbs.
  • This recipe works well with different cooking oils; choose one with a high smoke point like avocado or coconut oil for best results.
  • For a larger batch, keep cooked patties warm in an oven set to low heat while you finish cooking the rest.
  • Leftover hash browns can be refrigerated for up to 3 days and reheated in a skillet to restore crispiness.

Keywords: Spaghetti squash hash browns, healthy hash browns, gluten free breakfast, low carb hash browns, vegetable hash browns, easy breakfast recipe

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