Spaghetti Squash Hash Browns

Name: Spaghetti Squash Hash Browns
Prep time: 20 min
Total time: 20 min
Yield: 5
Ingredients: 1 spaghetti squash, pre-roasted; 1 pinch sea salt; 3 tbsp avocado oil; 1 tsp herbs of choice (sage, thyme, rosemary), minced; ¼ tsp black pepper (see recipe notes); 2 tbsp cilantro; 1 tbsp green onion

May 4, 2022 Andrea Wyckoff

This recipe starts with leftover spaghetti squash that has already been roasted. I love the crispy crust this gives the hashbrowns. Frying them like this seems to make the squash just a bit sweeter!

Ingredients

spaghetti squash, pre-roasted		1
sea salt		1 pinch
avocado oil		3 tbsp

Optional Additions:

herbs of choice (sage, thyme, rosemary), minced		1 tsp
black pepper (see recipe notes)		¼ tsp

Optional Garnishes:

cilantro		2 tbsp
green onion		1 tbsp

Directions:

Spoon the squash strands out of the outer skin and into a bowl, discard the skin.
Mix squash with a little sea salt and optional dried herbs. 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 gently squeeze out extra moisture 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 a couple of 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. Gently flip with a thin spatula.
After frying, they are ready to serve, or you can place them into a warm oven so they stay warm while you prepare the rest of your brunch.