Description
A healthy, low-carb alternative to traditional hash browns made with spaghetti squash.
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.
- 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.
Notes
- For crispier hash browns, squeeze out as much moisture as possible.
- Use a non-stick skillet to prevent sticking.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American