Ingredients
Method
Instructions
- Place the cooked spaghetti squash in a clean kitchen towel and squeeze out as much moisture as possible until the squash is very dry.
- In a medium mixing bowl, combine the dried spaghetti squash, beaten egg, parmesan cheese, almond flour, garlic powder, onion powder, salt, and pepper.
- Stir the mixture thoroughly until all ingredients are well incorporated and the squash is evenly coated.
- Heat the olive oil in a large non-stick skillet over medium-high heat until shimmering.
- Scoop approximately 1/4 cup of the mixture into the skillet for each hash brown, using a spatula to flatten them into thin patties.
- Fry for 4 to 5 minutes on the first side until deep golden brown and crispy, then carefully flip.
- Cook for another 3 to 4 minutes on the second side until crispy, then transfer to a paper towel-lined plate to drain before serving.
Notes
The secret to extra crispy hash browns is removing every bit of moisture from the squash. If the mixture feels too wet, add an extra tablespoon of almond flour.
