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Spaghetti Squash Hash Browns

Crispy Spaghetti Squash Hash Browns for a Healthy Twist

Spaghetti Squash Hash Browns offer a healthy, gluten-free, and low-carb alternative to traditional hash browns, perfect for breakfast or a crunchy side dish.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 hash browns
Course: Breakfast
Cuisine: American
Calories: 100
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Hash Browns
  • 2 cups cooked shredded spaghetti squash well-drained
  • 0.5 teaspoon salt adjust to taste
  • 0.5 teaspoon black pepper freshly cracked
For Frying
  • 2-3 tablespoons oil (olive, avocado, or coconut) choose based on dietary needs
Optional Add-Ins
  • 2 tablespoons chopped fresh herbs e.g. parsley or chives
  • 1 teaspoon garlic powder optional
  • 1 teaspoon onion powder optional
  • 0.5 cup grated onion for binding
  • 1 beaten egg egg optional protein boost

Equipment

  • large non-stick skillet

Method
 

Step-by-Step Instructions
  1. Heat the Oil: Begin by heating 2–3 tablespoons of oil in a large non-stick skillet over medium heat until it shimmers.
  2. Prepare the Spaghetti Squash: Press cooked shredded spaghetti squash on a clean towel to remove excess moisture.
  3. Mix the Ingredients: Combine drained squash with salt and black pepper in a mixing bowl and mix gently.
  4. Form the Patties: Scoop out about 2 tablespoons of the mixture and shape it into a patty; repeat until all mixture is used.
  5. Fry the Patties: Add formed patties to the skillet and fry for about 5–7 minutes until golden brown.
  6. Flip and Cook the Second Side: Flip each patty and fry for another 5–7 minutes until crispy and golden.
  7. Drain and Serve: Transfer cooked hash browns to a paper towel-lined plate to absorb excess oil. Serve warm.

Nutrition

Serving: 1hash brownCalories: 100kcalCarbohydrates: 15gProtein: 3gFat: 4gSaturated Fat: 0.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 200mgPotassium: 200mgFiber: 2gSugar: 2gVitamin C: 10mgCalcium: 2mgIron: 4mg

Notes

Ensure spaghetti squash is well-drained for best results. Store leftovers in an airtight container for up to 3 days.

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