Spaghetti Squash Hash Browns Recipe
Introduction
Spaghetti Squash Hash Browns are a delicious and healthy twist on the traditional breakfast favorite. Made with tender shredded spaghetti squash, these crispy patties are perfect for a gluten-free or low-carb start to your day.
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 hold their shape.
- Step 4: Place the patties gently onto the warmed skillet and cook for 5 to 7 minutes per side. Try to flip them only once to achieve a nice browned crust.
- Step 5: Transfer cooked patties to paper towels to drain excess oil, then serve warm.
Tips & Variations
- For extra flavor, add a pinch of garlic powder or smoked paprika to the squash before forming patties.
- Try mixing in a beaten egg or some grated cheese to help bind the patties better.
- Use any mild oil with a high smoke point to ensure crispiness and prevent burning.
Storage
Store leftover hash browns in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat to regain their crispy texture, or warm briefly in the microwave.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use raw spaghetti squash for this recipe?
It’s best to use cooked and shredded spaghetti squash for this recipe to ensure the hash browns bind properly and cook evenly.
How do I prevent the patties from falling apart?
Pressing out excess moisture and forming firm patties helps them hold together. You can also add a binder like a beaten egg or a bit of flour if needed.
PrintSpaghetti Squash Hash Browns Recipe
These Spaghetti Squash Hash Browns are a healthy, low-carb alternative to traditional hash browns. Using cooked, shredded spaghetti squash, these patties are pan-fried until golden and crispy on the outside while remaining tender inside. Perfect for a gluten-free and vegetarian breakfast or side dish, they offer a flavorful way to enjoy this versatile vegetable.
- Prep Time: 10 minutes
- Cook Time: 12-14 minutes
- Total Time: 22-24 minutes
- Yield: 6–8 patties 1x
- Category: Side Dish
- Method: Frying
- Cuisine: American
- Diet: Gluten Free, Vegetarian
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, ensuring the pan is evenly coated and hot before cooking the squash patties.
- Remove moisture: Press the water and moisture out of the cooked spaghetti squash using paper towels or by wringing it out in a clean kitchen towel. This step is crucial for crispiness.
- Form patties: Take about 2 tablespoons of the shredded squash and firmly press between your palms to form compact patties. Compact patties will hold together better when cooking.
- Cook patties: Place the patties gently on the warmed skillet and cook for 5-7 minutes on each side. Try to flip only once to develop a nice browned and crispy crust on both sides.
- Drain and serve: Transfer the cooked patties to paper towels to drain any excess oil, then serve warm as a delicious breakfast or side dish.
Notes
- Pressing out excess moisture is essential to achieve crispy texture.
- Use an oil with a high smoke point such as avocado or coconut oil for best results.
- Flipping only once helps the patties hold their shape and results in better browning.
- These hash browns can be customized with additional seasoning like salt, pepper, garlic powder, or fresh herbs if desired.
- Leftover patties store well in the refrigerator and can be reheated in a skillet or air fryer.
Keywords: Spaghetti Squash, Hash Browns, Low Carb, Gluten Free, Vegetarian, Healthy Breakfast, Vegetable Patties
