One of my few carb weaknesses are hash browns. I love hash browns. These are delectable and easy to make and they hit all the right notes in shape and texture. Let’s face it potatoes take on the taste of whatever you prepare them with and so do these.
Spaghetti Squash Hash Browns
This Spaghetti Squash Hash Browns recipe is a delicious and healthy alternative to the traditional potato version. These savory patties are made by pan-frying cooked squash until golden and crispy, offering a tasty combo of textures and flavors.
Equipment
- non stick skillet
- silicon spatula or spoonula
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.
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. SPONSORED BY MACY’S
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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
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. SPONSORED BY MACY’S
Find Your Best Spring Dress
From brunch to high-stakes egg hunts, these Easter looks are ready for whatever trail you take them on.
LEARN MORE
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
Tried this recipe?Let us know how it was!
