SPAGHETTI SQUASH HASH BROWNS
Ingredients
- 1/2 or 1 whole large spaghetti squash
- sea salt
- 3 Tbsp. avocado oil for frying or coconut oil
- optional herbs: sage or rosemary black pepper* or garnish with fresh diced green onion, cilantro
- optional: top with yogurt dairy-free vegan or sour cream
Instructions
- 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.
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