Potato hash browns were one of my favourite weekend breakfast ideas or weekend snacks. When I started the Keto diet I had to let go of food which is high in carbs like potatoes. I started to look for low carb recipes and I was glad when I found this spaghetti squash hash brown recipe. It is low in carbs and easy to make especially when you have left over spaghetti squash. When you are the only one on a Keto diet in a family, you will agree with me that you will have a lot of leftovers. I don’t like to throw away food so when I have cooked my Spaghetti squash casserole and have leftovers, I use them to make spaghetti squash hash browns for breakfast or snack time.
Keto spaghetti squash hash browns are delicious and just like potato hash browns you can add your favourite herbs and spices. After mixing everything together you can make small patties and fry them or you can just pour the whole mixture into the pan to make one big hash brown then cut into triangles when serving. Small hash browns cook faster than the big one. Spaghetti squash hash browns can be served with eggs, bacon, cucumber salsa, etc.
I like to make crispy hash browns and I guess noone wants soggy hash browns. When making hash browns always remember to remove excess moisture as moisture cause the hash browns to steam when frying and end up with soggy hash browns. Removing moisture from the spaghetti squash is easy, just squeeze the spaghetti strands in a strainer or use a kitchen towel. When frying the hash browns use medium heat instead of high heat as high heat will cause them to burn fast before they are crispy. When you are using medium heat it takes about 5 minutes to fry each side. When you do this, I guarantee you that your hash browns will be crispy.
Making spaghetti squash hash browns is so easy and fast when you are using leftover squash. You just have to remove the spaghetti strands from the squash, remove excess moisture and mix with other ingredients and fry. If you don’t have leftover spaghetti squash, don’t worry you can still make your spaghetti hash browns from freshly baked spaghetti squash. All you need to do is cut the spaghetti squash into half, sprinkle each half with salt and pepper and bake for about 45 minutes to an hour. Allow to cool and continue as with leftover spaghetti squash.
What do I need to make keto spaghetti squash hash browns?
Spaghetti squash- low carb replacement for potatoes. It is high in fibre, vitamin C and manganese.
Egg to bind the mixture together. Eggs are rich in vitamins and minerals.
Cheese to bind, flavour and crispness. It is a great source of protein, calcium and fat.
Chives/ shallots for flavour and colour.
Salt and pepper for flavouring. You can also add other seasoning of your choice.
Ingredients For Easy Keto Spaghetti squash Hash browns
2 cups cooked and squeezed spaghetti squash strands.
¼ cup shredded cheddar cheese
1/4 cup chopped chives/ spring onion/ shallots
Salt and pepper to taste
Method For Easy Keto Spaghetti squash Hash browns
1. ln a bowl, mix all the ingredients until well combined.
2. Form thin patties with the mixture and cook in a greased pan for 5 minutes on each side or until brown and crispy.
3. Serve for breakfast or a mid day snack and enjoy.
Alternatively pour the mixture in a pan. Cook until brown and crisp. Cut into triangles and serve.
Other keto dishes to try;
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