Spaghetti Squash Hash Browns
Hola! If you’ve ever wondered what happens when a Florida girl falls in love with both sunshine and bold flavors, you’re about to taste it. These Spaghetti Squash Hash Browns are my little twist on a breakfast favorite. Growing up in Orlando, mornings often started with crispy potatoes sizzling in my mama’s skillet, but once I discovered spaghetti squash, I knew I had to try something new. Light, golden, and perfectly crisped, this dish brings that same comfort with a healthier, veggie-packed spin. If you love spaghetti squash sides recipes, this one’s a must-try for your table.
Quick Recipe Overview
| Prep Time | Cook Time | Total Time | Servings | Difficulty | Cuisine | Best Season |
|---|---|---|---|---|---|---|
| 5 minutes | 15 minutes | 20 minutes | 2 | Easy | American | Fall & Winter |
Why You’ll Love This Recipe
- Crispy and golden: These patties pan-fry to perfection, giving you a crunchy outside with a tender inside.
- Low-carb alternative: Instead of potatoes, you’re enjoying a keto-friendly veggie that keeps breakfast light yet satisfying.
- Versatile side dish: Serve these alongside eggs, avocado, or even as a base for savory toppings.
- Easy and quick: With just three ingredients, you can have breakfast ready in 20 minutes.
- Healthy comfort food: It feels indulgent but is packed with nutrients, fiber, and flavor.
Crispy Spaghetti Squash Hash Browns
- Total Time: 20 minutes
- Yield: 2 1x
Description
Spaghetti Squash Hash Browns are golden, crispy on the outside and tender inside — a light, healthy twist on classic hash browns, perfect for low-carb or keto diets.
Ingredients
- 2 cups cooked shredded spaghetti squash
- 1 tbsp oil (olive oil, avocado oil, or coconut oil)
Instructions
1. Place a non-stick skillet over medium heat and add oil.
2. Press out moisture from cooked spaghetti squash with a towel.
3. Scoop about 2 tablespoons and form firm patties.
4. Place on skillet and cook 5–7 minutes per side until golden.
5. Transfer to paper towels and serve warm with desired toppings.
Notes
Roasting spaghetti squash gives the best flavor and texture.
Remove as much water as possible for maximum crisp.
Keep patties small for easier flipping and better crisping.
Serve immediately for best results.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Pan-Fried
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 87
- Sugar: 1g
- Fat: 7g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 1g
Ingredients
- 2 cups cooked shredded spaghetti squash
- 1 tbsp oil (olive oil, avocado oil, or coconut oil)
Ingredient Tips
| Ingredient | Tip |
|---|---|
| Spaghetti squash | Roast or microwave the squash ahead of time, then refrigerate until ready to use. Make sure to squeeze out as much moisture as possible for crispier hash browns. |
| Oil | Olive oil adds rich flavor, avocado oil has a high smoke point for crisping, and coconut oil gives a slightly sweet taste. |
Step-by-Step Instructions
- Heat the skillet: Place a non-stick skillet over medium heat and add the oil. Let it warm until it shimmers.
- Prep the squash: Place cooked spaghetti squash in a clean kitchen towel or between paper towels. Press firmly to remove excess water. This step ensures crispy edges.
- Form patties: Take about 2 tablespoons of squash, press firmly in your hands, and shape into small patties. Compact patties hold together better.
- Pan fry: Place patties gently on the skillet. Cook undisturbed for 5 to 7 minutes until the bottom is golden. Flip once and cook the other side until crisp.
- Drain and serve: Transfer to a paper towel-lined plate to absorb extra oil. Serve warm with your favorite toppings or sides.
Helpful Tips
- Use a well-heated skillet to prevent sticking.
- Squeeze squash very well, since too much moisture makes patties fall apart.
- Avoid flipping multiple times, as one flip gives the best golden crust.
- Make patties small, since smaller ones cook more evenly and stay crispy.
Expert Tips for the Best Results
- Pre-cook squash properly: Roasting gives the squash a sweeter, more concentrated flavor than microwaving.
- Don’t overcrowd the pan: Leave space between patties so they crisp instead of steam.
- Adjust heat if needed: If they brown too fast, lower the heat slightly for even cooking.
- Serve immediately: These taste best hot and fresh off the skillet.
Recipe Variations
- Cheesy hash browns: Mix in grated Parmesan or cheddar for melty, savory bites.
- Herb-infused: Add chopped parsley, chives, or rosemary for fresh flavor.
- Spicy version: Sprinkle in chili flakes or jalapeño for a little kick.
- Egg-topped breakfast: Place a fried or poached egg on top for a complete meal.
Make Ahead & Freezer Tips
Cooked spaghetti squash can be prepped ahead and stored in the fridge for 3 to 4 days. After making the patties, let them cool completely, then refrigerate for up to 3 days. For freezing, place cooked patties in a single layer on a tray, freeze, then transfer to a bag. Reheat from frozen in a skillet or oven until hot and crispy.
Serving Suggestions
Serve with a side of scrambled or fried eggs, sliced avocado, or fresh salsa for a colorful breakfast plate. These also pair beautifully with a dollop of Greek yogurt or sour cream for dipping.
Pairing Ideas
Pair with a fresh fruit smoothie for a light breakfast, or serve alongside coffee for a classic start. For brunch, try with a mimosa or fresh orange juice, plus roasted veggies on the side.
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm in a skillet with a touch of oil until crispy again. For oven reheating, bake at 350°F for 10 to 15 minutes. A microwave works too, but patties will be softer instead of crisp.
Frequently Asked Questions (FAQs)
Can I bake these instead of frying?
Yes, place patties on a parchment-lined baking sheet, brush lightly with oil, and bake at 400°F for 20 minutes, flipping halfway.
How do I get them extra crispy?
Make sure to remove as much water as possible from the squash. A hot skillet and minimal flipping also help.
Can I add eggs to bind them?
Yes, if your squash is very wet, mixing in a beaten egg helps the patties hold together better.
Is spaghetti squash keto-friendly?
Yes, it’s low in carbs and high in fiber, making it a great option for keto meals.
Can I use frozen spaghetti squash?
Yes, thaw completely, squeeze out water, and then use as directed.
What toppings go best with these?
Try sour cream, salsa, avocado, or a fried egg for extra flavor.
Can I make them in an air fryer?
Yes, cook at 375°F for about 12 minutes, flipping halfway for even crisping.
Nutrition Information
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 serving | 87 | 1g | 4g | 7g | 1g | 1g |
Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Conclusion
If you’re craving a new way to enjoy spaghetti squash, these Crispy Spaghetti Squash Hash Browns will win you over. Simple, healthy, and delicious, they’re proof that breakfast can be both light and satisfying. Give them a try and bring a little golden crunch to your mornings!
