Description
A simple and delicious low-carb alternative to traditional hash browns made with spaghetti squash, parmesan cheese, and egg. These crispy patties are easy to prepare and can be seasoned to taste, perfect for a healthy breakfast or snack.
Ingredients
Scale
Main Ingredients
- 2 cups spaghetti squash (precooked and drained)
- 1 egg
- 1/3 cup shredded parmesan cheese
- 1/4 tsp garlic powder
- Salt and pepper to taste
Instructions
- Prepare the squash: Squeeze the excess water from your pre-cooked spaghetti squash thoroughly. Removing as much moisture as possible ensures crispier hash browns.
- Mix ingredients: In a medium-sized bowl, combine the drained spaghetti squash with the egg, shredded parmesan cheese, garlic powder, salt, and pepper. Mix everything well until fully incorporated.
- Form patties: Shape the mixture into thin, small patties using your hands to ensure even cooking and ease of flipping.
- Cook patties: Heat a well-greased skillet over medium heat. Cook the patties for about 5 minutes on each side, or until they achieve a golden-brown, crispy exterior.
- Alternative cooking method: If preferred, instead of forming patties, you can toss the mixture directly into the skillet and stir often to cook like scrambled hash browns. Both methods yield delicious results.
- Serve: Remove from heat and enjoy immediately as a savory low-carb alternative to traditional hash browns.
Notes
- Feel free to adjust the seasoning to your preference, such as adding cayenne pepper for heat or incorporating diced onions, fresh garlic, or chives for extra flavor.
- Omitting the egg is possible but the egg helps bind the mixture for better shape; without it, the texture may be less cohesive.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Side Dish
- Method: Frying
- Cuisine: American
Keywords: Low carb, spaghetti squash, hash browns, breakfast, keto-friendly, gluten free
