Spaghetti Squash Hash Browns

This spaghetti squash hash browns recipe is delicious, healthy, and a great alternative to the traditional potato version. These savory patties are made by pan-frying cooked squash until golden and crispy.

Course Breakfast, Side Dish

Cuisine American

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 84kcal

Author Sharon Rhodes

Equipment

Ingredients

2 cups cooked shredded spaghetti squash
1 tbsp oil *olive oil, avocado oil, or coconut oil
salt and pepper

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 it out in a clean kitchen towel.
Add the squash to a bowl, sprinkle with salt and pepper, and toss the strands with a fork. Form small patties from the shredded squash mixture, about two tablespoons each, and flatten them firmly between your palms.
Place the patties gently on the warmed skillet and let them cook for 5-7 minutes per side. Flip only these once, if possible, to get the nice browned effect.
Transfer to paper towels to drain, then serve warm.

Video

Notes

To Store: 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.

To Reheat: 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.

To Freeze: Once cooked and cooled, place them in a single layer on a parchment-lined baking sheet and freeze until solid. Then, transfer the hash browns to a freezer-safe container or bag and store them in the freezer for up to 2-3 months.

Nutrition