Description
A low carb, crispy hash brown alternative made with roasted spaghetti squash, perfect for an easy and guilt-free breakfast.
Ingredients
Scale
- 1 medium spaghetti squash (about 3 pounds / 1.4 kg)
- 2 large eggs, room temperature
- ¼ cup (25g) grated Parmesan cheese
- ¼ cup (30g) almond flour
- 2 stalks green onions, thinly sliced (optional)
- ½ teaspoon garlic powder
- Salt and pepper, to taste
- Olive oil or avocado oil, for frying
Instructions
- Preheat oven to 400°F (200°C). Cut spaghetti squash in half lengthwise and scoop out seeds.
- Place squash halves cut side down on a foil or parchment-lined baking sheet and roast for 40-50 minutes until tender.
- Let squash cool slightly, then scrape out about 4 cups (600g) of strands into a mixing bowl.
- Drain excess moisture by placing strands in a clean kitchen towel or cheesecloth and squeezing out liquid.
- Add eggs, Parmesan, almond flour, green onions, garlic powder, salt, and pepper to the drained squash strands. Stir gently to combine.
- Heat 2 tablespoons of oil in a large skillet over medium heat.
- Drop ¼ cup scoops of mixture into the pan and flatten gently to form 3-inch patties. Cook in batches without overcrowding.
- Cook 3-4 minutes per side until deep golden and crispy, adjusting heat as needed.
- Transfer cooked hash browns to a paper towel-lined plate to drain excess oil and serve warm.
Notes
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baking and Frying
- Cuisine: American
Nutrition
- Serving Size: 1 patty
- Calories: 90
- Sugar: 2g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
Keywords: Crispy Spaghetti Squash Hash