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I’ve concluded that this is the year of squash. At least in my kitchen. There has certainly not been a year in which I consumed more squash than I have in 2014. This is apparent from the (almost) weekly posts during the summer featuring zucchini and now my new obsession with all the winter squashes.
I first tried making these hash browns in a waffle iron. I had this grand idea in my head of waffle iron spaghetti squash hash browns. But, the universe did not agree with this idea and I’m still trying to pick bits of spaghetti squash off of my waffle iron. You win some, you lose some.
The idea for spaghetti squash hash browns arose from the constant need to do something with leftover spaghetti squash. I always buy them, eat half, and then let the other half sit in the fridge for too long. Does this happen to anyone else? Enter breakfast spaghetti squash hash browns!
I wanted to keep these super simple and (most importantly) EASY. I love the idea of being able to throw this together quickly in the morning to eat before work.
I baked a spaghetti squash one night recently, prepared half of it for dinner and then placed the other half in the fridge. That “other half” is what we’re going to make this dish with.
The spaghetti squash is removed from the skin and placed in a large bowl. Taking handfuls of the squash in your hands, SQUEEZE the heck out of it to remove excess water. This is important so don’t skip this step!!
Once squeezed, place the squash back in the bowl.
Add some garlic powder and chopped chives for flavor.
And then one egg to hold it all together.
Add a touch of S&P, mix thoroughly, and it’s ready to cook!
Simply cook the squash over medium heat in a lightly greased skillet. I used ~teaspoon of coconut oil.
Cook for about 10 minutes, continuing to stir, until the “hash browns” have a nice golden brown color to them.
The squash is already cooked so it’s not really possible to under cook this dish. If you don’t cook it long enough, however, they simply won’t have any crunch to them at all (and you want a little bit of crunch!).
Once plated, immediately top with some cheddar cheese (or not if you have more self control than me) and enjoy immediately. I thought these were perfect paired with a fried egg.
See How to Make the Hash Browns here:
Spaghetti Squash Hash Browns
Ingredients
- ½ medium spaghetti squash, pre-cooked
- ¼ cup of chives
- ¼ teaspoon of garlic powder
- 1 egg
- Salt & Pepper to taste
- ½ cup cheddar cheese
Instructions
- Remove the spaghetti squash from the skin.
- Taking large handfuls of the squash in your hands, squeeze the squash a few good times over the sink to release excess water. Place in a large bowl.
- Add to the squash the chives, garlic powder, salt & pepper, and egg. Stir thoroughly.
- In a greased skillet, cook the squash mixture over medium heat, stirring frequently, for about 10 minutes.
- The squash is done when it is golden brown.
- Immediately top with the cheddar cheese and ENJOY!!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was so good! I added some onion flakes. The cheese on top made it. Next time I think I might try to cook it in the oven spread out on a baking sheet with parchment but it was delicious as is too.
So easy and so good! I’m doing a modified version of the Whole 30 and this was perfect.
I didn’t use any cheese and did not miss it.
Thanks
One egg was way too much for my squash! Good thing I like eggs ?
I cook onions and peppers. Then cut cherry tomatoes in half, add 2T low fat cream cheese and Cajun seasoning to the pot stir until cream cheese melts then mix everything together. Put in a casserole dish sprinkle parm cheese on top and bake.
Looked for leftover squash. Tried it tonite to go with my chicken. Added onions. Wish I had some bell peppers. Came out out very well. Can see it it in the morning with some fried eggs. Thanks!
There are always a few weeds in the flower garden. just ignore the negative comments.
your recipes are wonderful thank you for sharing them with us!
You should learn to cook prettier that shit looks like 10 year old made it.
Wow, what a rude comment. Why bother commenting at all? Sheesh.
I don’t recall ever seeing pretty hash browns. ;)
Wow, how ignorant you are!
Wow — this looks amazing. I am on a low carb diet and breakfast is so hard. Definitely going to try this. Thank you for sharing.
Thrifting Diva
http://www.thriftingdiva.com
I hope you like it!! It definitely gives you a good balance of “yummy comfort food” and low carb!
so much yellow! i do love me a spaghetti squash, though you’re right — you have to really squeeze it out to make sure it’s not too watery. these “hashbrowns” sound delish!