Description
Crispy and delicious Spaghetti Squash Hash Browns made with shredded cooked spaghetti squash, lightly fried in oil to golden perfection. A healthy and flavorful alternative to traditional hash browns, perfect for breakfast or a light snack.
Ingredients
Ingredients
- 2 cups cooked shredded spaghetti squash
- 1 tbsp oil (olive oil, avocado oil, or coconut oil)
Instructions
- Heat the oil: Warm the oil in a large non-stick skillet over medium heat, preparing the pan for cooking the squash patties evenly.
- Remove excess moisture: While heating, press out the water and moisture from the shredded spaghetti squash using paper towels or by wringing it in a clean kitchen towel to ensure the hash browns crisp up nicely.
- Form the patties: Take about 2 tablespoons of the drained squash and firmly press into patties between your palms for a cohesive shape.
- Cook the patties: Gently place the patties into the heated skillet and cook for 5-7 minutes per side, flipping only once to achieve a beautiful browned crust on both sides.
- Drain and serve: Transfer the cooked patties onto paper towels to drain any excess oil, then serve warm for the best texture and taste.
Notes
- Ensure that you squeeze out as much moisture as possible from the spaghetti squash to achieve optimal crispiness.
- Use a gentle hand when flipping to keep the patties intact.
- These hash browns can be served with your favorite breakfast sides or dipped in sauces like ketchup or salsa.
- Optional seasonings like salt, pepper, or herbs can be added before forming patties for extra flavor.
