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a plate of spaghetti squash hash browns.
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Spaghetti Squash Hash Browns

This Spaghetti Squash Hash Browns recipe is a delicious and healthy alternative to the traditional potato version. Made by pan-frying cooked squash until golden and crispy, these savory patties offer a tasty combo of textures and flavors.
Course Breakfast, Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 servings
Calories 87kcal

Ingredients

  • 2 cups cooked shredded spaghetti squash
  • 1 tbsp oil *olive oil, avocado oil, or coconut oil

Instructions

  • Heat the oil in a large non stick skillet over medium heat.
  • Meanwhile, press the water and moisture out of the squash with paper towels or wring out in a clean kitchen towel.
  • Form patties - 2 tablespoons in size - and press the patties firmly between your palms.
  • Place the patties gently on the warmed skillet and let cook for 5-7 minutes per side. Only flip these once if possible to get the nice browned effect.
  • Transfer to paper towels to drain, then serve warm.

Video

Notes

Storing and Reheating

Allow the hash browns to cool completely then transfer the leftover hash browns to an airtight container or place them in a sealable plastic bag. Then store the hash browns in the refrigerator for up to 3 days.
Reheat them in a skillet with a touch of oil for a couple of minutes per side. 
To reheat in the oven, bake at 350 for 10-15 minutes.
You can also use a microwave. Place the hash browns on a microwave-safe plate and heat on high for 1-2 minutes until heated through.  

Nutrition

Calories: 87kcal | Carbohydrates: 4g | Fat: 7g | Sodium: 12mg | Potassium: 77mg | Fiber: 1g | Sugar: 1g | Vitamin A: 85IU | Vitamin C: 1.5mg | Calcium: 16mg | Iron: 0.2mg