Crunchy Spaghetti Squash Hash Browns Recipe
Introduction
Spaghetti Squash Hash Browns offer a delightful twist on traditional hash browns, using the natural texture of spaghetti squash for a light and crispy breakfast treat. This dish is simple to prepare and perfect for those looking to enjoy a low-carb alternative.
Ingredients
- 1 medium spaghetti squash
- 2 large eggs
- Salt and pepper, to taste
- Optional: other seasonings like garlic powder or paprika
- Oil or butter for frying
Instructions
- Step 1: Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place it cut side down on a baking sheet and roast for about 40 minutes, or until tender.
- Step 2: Once the squash is cool enough to handle, use a fork to shred the flesh into strands, placing them into a mixing bowl.
- Step 3: Crack the eggs into the bowl with the shredded squash, add salt, pepper, and any other seasonings you prefer. Mix everything thoroughly until combined.
- Step 4: Heat a non-stick skillet over medium heat and add a little oil or butter. Scoop spoonfuls of the mixture into the pan and flatten gently with a spatula to form patties.
- Step 5: Cook the patties for about 4-5 minutes on each side, or until they turn golden brown and are cooked through.
- Step 6: Remove the hash browns from the skillet and drain on paper towels if desired. Serve warm.
Tips & Variations
- For extra crispiness, press out excess moisture from the shredded squash using a clean kitchen towel before mixing with eggs.
- Add finely chopped onions or herbs like chives to enhance the flavor.
- Use seasoning blends such as Cajun or Italian herbs for a different twist.
- Try baking the formed patties in the oven on a parchment-lined tray for an oil-free version.
Storage
Store leftover spaghetti squash hash browns in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat to help maintain crispness, or use a toaster oven. Avoid microwaving for best texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen spaghetti squash for this recipe?
Yes, you can use frozen cooked spaghetti squash, but be sure to thaw and drain excess moisture thoroughly before mixing with eggs to prevent sogginess.
Can I make these hash browns vegan?
To make a vegan version, substitute eggs with a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water) or another egg replacer, though the texture may be slightly different.
PrintCrunchy Spaghetti Squash Hash Browns Recipe
A delicious and healthy twist on traditional hash browns using spaghetti squash as the base, combined with eggs and seasoning to create a crispy, golden breakfast treat that’s low in carbs and packed with flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Frying
- Cuisine: American
- Diet: Low Fat
Ingredients
Ingredients
- 1 medium spaghetti squash (about 3–4 pounds)
- 2 large eggs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 2 tablespoons olive oil or cooking oil of choice
Instructions
- Prepare the Spaghetti Squash: Cut the spaghetti squash in half lengthwise and remove the seeds. Microwave or bake until tender (microwave for 10 minutes or bake at 400°F for 40 minutes). Allow to cool, then shred the squash strands using a fork.
- Mix Ingredients: In a mixing bowl, combine the shredded spaghetti squash with the eggs, salt, pepper, and garlic powder. Mix until well combined to help the hash browns hold together.
- Heat the Pan: Heat the olive oil in a large skillet over medium heat until shimmering.
- Cook the Hash Browns: Spoon the squash mixture into the skillet, flattening into small patties. Cook for 3-4 minutes on each side or until golden brown and crispy.
- Serve: Remove from skillet and drain on paper towels if necessary. Serve hot as a savory breakfast side or snack.
Notes
- For extra crispiness, press excess moisture out of the shredded squash with a clean kitchen towel before mixing with eggs.
- You can add finely chopped onions or herbs like parsley for additional flavor.
- These hash browns can be baked in the oven at 425°F for 20-25 minutes, flipping halfway through, as an alternative to frying.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in a skillet for best texture.
Keywords: spaghetti squash hash browns, low carb hash browns, healthy breakfast, vegetable hash browns, gluten free hash browns
