Low Carb Spaghetti Squash Hash Browns Recipe
Introduction
Low Carb Spaghetti Squash Hash Browns are a delicious and healthy alternative to traditional hash browns. Made with tender spaghetti squash and parmesan cheese, they offer a flavorful and satisfying way to enjoy a classic breakfast favorite without the carbs.
Ingredients
- 2 cups spaghetti squash (precooked)
- 1 egg
- 1/3 cup shredded parmesan cheese
- 1/4 tsp garlic powder
- Salt and pepper (to taste)
Instructions
- Step 1: Squeeze the excess water from your precooked spaghetti squash. The drier the squash, the better the texture of your hash browns.
- Step 2: In a medium bowl, combine the spaghetti squash, egg, parmesan cheese, garlic powder, salt, and pepper. Mix everything well until fully incorporated.
- Step 3: Form the mixture into thin patties and place them on a well-greased skillet over medium heat.
- Step 4: Cook the patties for about 5 minutes on each side, or until they are browned and crisp to your liking.
- Step 5: Serve immediately and enjoy. Alternatively, you can skip forming patties and simply toss the mixture into the skillet, stirring often for a scrabbled hash brown style.
Tips & Variations
- Season to your taste by adding a pinch of cayenne pepper for some heat or incorporate diced onions, fresh garlic, or chives for extra flavor.
- If you prefer, you can omit the egg—although it helps bind the mixture, the hash browns will still be tasty without it.
Storage
Store leftover hash browns in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat to retain crispness, or warm in the microwave for convenience.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use raw spaghetti squash for this recipe?
This recipe works best with precooked spaghetti squash to ensure the mixture holds together well. You can roast or microwave the squash ahead of time for convenience.
How do I prevent the hash browns from falling apart?
Make sure to squeeze out as much water as possible from the cooked spaghetti squash and include the egg in the mixture to help bind the ingredients for better structure.
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Low Carb Spaghetti Squash Hash Browns Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
These Low Carb Spaghetti Squash Hash Browns offer a healthy and delicious alternative to traditional potato hash browns. Made with precooked spaghetti squash, parmesan cheese, and simple seasonings, they are easy to prepare and perfect for a low-carb or gluten-free diet. Crispy on the outside and tender on the inside, these hash browns can be shaped into patties or simply cooked loose in a skillet for a versatile breakfast or side dish.
Ingredients
Main Ingredients
- 2 cups spaghetti squash (precooked)
- 1 egg
- 1/3 cup shredded parmesan cheese
- 1/4 tsp garlic powder
- Salt and pepper, to taste
Instructions
- Drain Excess Water: Squeeze the excess water from your precooked spaghetti squash to ensure the mixture is dry. A drier squash will help the hash browns hold together better and crisp up nicely.
- Mix Ingredients: In a medium-sized bowl, combine the drained spaghetti squash with the egg, shredded parmesan cheese, garlic powder, salt, and pepper. Mix thoroughly so the ingredients are evenly incorporated.
- Form Patties: Shape the mixture into thin, small patties. Forming them thin helps achieve a crispy texture during cooking.
- Cook Patties: Heat a well-greased skillet over medium heat. Place the patties in the skillet and cook for about 5 minutes on each side, or until they are browned and crispy to your liking.
- Alternative Cooking Method: If you prefer, you can skip forming patties and instead cook the mixture directly in the skillet, stirring frequently. This yields a different texture but is equally delicious.
- Serve and Enjoy: Remove from skillet once cooked, serve warm, and enjoy your low-carb hash browns!
Notes
- Feel free to enhance the flavor by adding spices like cayenne pepper for heat or fresh ingredients such as diced onions, garlic, or chives.
- The egg acts as a binder to help the patties hold together, but you can omit it if presentation is not a concern.
- Ensure the spaghetti squash is properly drained to avoid soggy hash browns.
- Using a non-stick or well-seasoned skillet and enough oil or butter helps prevent sticking and promotes crispiness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Side Dish
- Method: Frying
- Cuisine: American
Keywords: Low Carb, Spaghetti Squash, Hash Browns, Breakfast, Gluten Free, Healthy, Parmesan
