Ingredients
Ingredients
- 2 cups cooked shredded spaghetti squash
- 1 tbsp oil (olive oil, avocado oil, or coconut oil)
- Salt, to taste
- Black pepper, to taste
Instructions
- Heat the oil: Warm the oil in a large non-stick skillet over medium heat to prepare it for frying the hash browns.
- Remove moisture: While the oil heats, press out excess water and moisture from the cooked spaghetti squash using paper towels or by wringing it out with a clean kitchen towel to ensure crispiness.
- Season and form patties: Place the dried squash in a bowl, sprinkle with salt and pepper, and toss with a fork to evenly season. Then, take about two tablespoons of the mixture and form small, firm patties by flattening them between your palms.
- Cook patties: Carefully place the squash patties onto the preheated skillet. Cook each side for 5-7 minutes until they develop a golden brown crust. Flip the patties only once to maintain their shape and maximize the crisp texture.
- Drain and serve: Transfer the cooked hash browns onto paper towels to drain any excess oil. Serve warm for a tasty, healthy alternative to traditional hash browns.
Notes
- Make sure to press out as much moisture as possible for crispy hash browns.
- Use a non-stick skillet or a well-seasoned pan to prevent sticking.
- You can experiment with different oils like olive, avocado, or coconut oil based on flavor preference.
- Serve with eggs, ketchup, or your favorite breakfast sides for a complete meal.
- Leftover hash browns can be reheated in a skillet to retain crispiness.
- Prep Time: 5 minutes
- Cook Time: 14 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
- Diet: Gluten Free
