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Hash browns (Spaghetti Squash Style)
Looking for a low-carb and delicious breakfast option? Look no further than these Spaghetti Squash Hash Browns! Made with roasted spaghetti squash, green onions, garlic, and almond flour, these crispy patties are the perfect way to start your day. Plus, they're easy to make and packed with flavor, making them a surefire hit for anyone looking for a healthy and tasty breakfast.
These Spaghetti Squash Hash Browns are great on their own or served alongside your favorite breakfast protein like bacon, eggs, or sausage. Try topping them with a dollop of Greek yogurt or sour cream for some added creaminess.
1 medium spaghetti squash, cooked and shredded
2 green onions, thinly sliced
1 garlic clove, minced
1/4 cup almond flour
2 tablespoons grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons avocado oil or ghee
Preheat a non-stick skillet or frying pan over medium heat.
In a mixing bowl, combine the shredded spaghetti squash, green onions, minced garlic, almond flour, grated Parmesan cheese, egg, salt, and black pepper. Mix well until all the ingredients are evenly combined.
Place the avocado oil or ghee in the preheated skillet and allow it to melt and coat the bottom of the pan.
Take a portion of the spaghetti squash mixture (about 1/4 cup) and shape it into a patty or hash brown shape using your hands. Repeat with the remaining mixture.
Carefully place the formed hash browns into the hot skillet, leaving some space between each one.
Cook the hash browns for about 3-4 minutes on each side or until they are golden brown and crispy.
Once cooked, remove the hash browns from the skillet and place them on a paper towel-lined plate to absorb any excess oil.
Serve the spaghetti squash hash browns hot and enjoy as a delicious and healthier alternative to traditional hash browns.
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