These low carb spaghetti squash hash browns have been pretty revolutionary for my paleo diet. The light crispy texture on the edges and soft golden insides of each patty will have you wondering why the heck in the olden days we ever used potatoes to make hash browns in the first place!?
I hope you find that these hash browns make a perfect side dish on your breakfast plate too! And they are sooo easy to make. When I cook up a spaghetti squash for dinner I simply make extra so I can transform it into hash browns in the next few days.
Spaghetti Squash Hash Browns
- 1/2 or 1 whole large spaghetti squash
- sea salt
- 3 Tablespoons avocado oil for frying or coconut oil
- herbs: sage or rosemary black pepper* (or garnish with fresh diced green onion, cilantro)
- optional: top with yogurt (dairy-free vegan) or sour cream
- *for AIP omit black pepper top with a coconut based yogurt
I always make extra spaghetti squash for dinner a day or two in advance and then save 1/2 of already cooked spaghetti squash for this breakfast recipe. (See notes below for precooking spaghetti squash.)
Spoon the squash strands out of the outer skin and into a bowl, discard skin. Mix squash with a little sea salt and optional diced herbs. (I like adding diced sage or rosemary into the patties before frying.) Form into balls, compact them with your hands, and then press each ball into a hash brown patty. Use a kitchen towel or paper towel to help squeeze out any extra moisture you can from each patty. I get 10 patties from 1 large spaghetti squash.
Heat a skillet up to medium heat, and add in a little avocado oil. When avocado oil is nice and hot, gently add in a couple patties to pan fry.
Pan fry each side of the hash brown patties for about 5 to 7 minutes a side, or until nice and golden and thoroughly heated all the way through. I use my fave thin flexible spatula to gently flip them.
After frying they are read to serve, or you can place them into a warm oven so they stay warm while you prepare the rest of your brunch.
Recipe NotesSpaghetti Squash Cooking Instructions:
Slice squash in half length wise. Spoon out seeds and discard/compost. Set each 1/2 of the squash cut side down on a baking sheet and bake for 40 to 50 minutes at 400*F, until squash is fully cooked. Baking time will vary on the size of your spaghetti squash. I usually serve 1/2 of the squash with dinner, and save the remaining 1/2 to enjoy as hash browns for breakfast in the next few days. Refrigerate leftover squash until ready to cook into hash browns.
Or you can cook your spaghetti squash in an Instapot. Just slice it in half through the middle (not lengthwise) and cut off the bottom round edge of each 1/2. Spoon out the seeds and compost/discard the seeds. Set the halves inside the Instapot on the steamer plate, with the small open end of each one facing down, and add 1 cup water. Set the manual high pressure cook time to 13 minutes. After it beeps and is done steaming, you can then let it depressurize on it's own, or very carefully let the steam out, and then shred into a bowl after it is cool enough to handle.
Nutrition info below based on making a total of 5 servings (2 hash browns each) from 1 whole spaghetti squash, using 3 Tablespoons of avocado oil for pan frying. For a lower fat hash brown you can use less oil, the hash browns without the oil only have 25 calories per serving.