Spaghetti Squash Hash Browns
If you’ve been on the hunt for low carb hash browns, spaghetti squash hash browns are totally the answer.
When I think of breakfast, a lot comes to mind. Breakfast is one of my favorite times to eat. Breakfast and brunch foods are what I gravitate towards instead of fancy dinner or lunch recipes. If you look around my blog you’ll see what I mean.
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Other than the occasional McDonald’s hash brown, I didn’t eat them a lot growing up. It wasn’t until I was newly married that my friends had some frozen hash brown squares in their freezer. I literally did not know till then that you could buy them and make them at home. It just wasn’t a thing I grew up with, nor was it something that was available in China.
When people talk about the “freshman fifteen” they are referring to college students gaining 15 lbs on cafeteria food. I had them beat, I had the first-year twenty going on. I don’t know exactly how much I gained, but it was way, way too much. And hash browns were a big game player in that gain.
If I’m being honest, which I am, I still like a potato hash brown every now and then as a treat. But the thought lingered in the back of my mind. How in the world can I make a low-carb hash brown? Maybe it won’t be like the frozen ones, but what about a restaurant-style? I always order my hash browns “extra crispy” if they’re part of my breakfast at a restaurant.
Is this Spaghetti Squash Breakfast recipe low carb?
As I became more and more comfortable with spaghetti squash, I knew this would be a big runner in the ultimate low carb hash brown quest. Let me tell you, this does not disappoint. No, it is not a potato. No, it is not exactly like a potato hash brown. BUT it is a great alternative! One serving is only 6.5g Net carbs. Thankfully, spaghetti squash is keto-friendly in moderation
How to Prepare Spaghetti Squash
When it comes to making these spaghetti squash hash browns, the biggest hurdle is preparing the spaghetti squash. Now, I know that spaghetti squash comes in a variety of sizes. Generally, 1-2lbs will vary greatly in the volume of spaghetti squash that you have to work with. Plan accordingly depending on how many servings you’d like. If you use 1/4 lb per serving as a guide that can help you gauge what size of spaghetti squash to buy.
Tips for making Keto Spaghetti Squash Hash browns
Once you have your spaghetti squash ready simply mix in the spices. Heat a skillet on medium-low and coat generously with avocado oil. You will need to cook your hash browns in several batches using this method.
Or you can use pancake griddle on medium-low if you want to cook them all at once.
When developing this recipe for how to make spaghetti squash hash browns, I found that cooking on a lower temperature for a longer amount of time resulted in a golden-brown hash brown. If you cook it too high and too quickly, the hash brown will burn and you will be sorrowful, but probably still eat it… because you slaved away at making this recipe.
Scoop out 1/4 cup portions on your cooking surface and flatten the pile using a spatula. Allow the hash brown to cook until it is golden brown (about 5 minutes). Flip the hash brown and allow the other side to cook until it is golden brown, this will take 3-5 minutes. Note that all stoves heat a little differently, so keep an eye on your hash browns, they may need more or less time.
Once they’re done, serve them with your favorite breakfast items like a fried egg with a runny yolk, maybe some sausage or bacon will also find its way to your plate. Who knows.
More Spaghetti Squash Recipes
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Spaghetti Squash Hash Browns
- 1-2 lbs Steamed Spaghetti Squash
- 4 tbsp Avocado Oil For frying
- 1/2 tsp garlic powder
- 1 tsp paprika
- pepper to taste
- salt to taste
- Roughly chop 1-2lbs of steamed spaghetti squash so that the strands aren’t too long.
- Combine spaghetti squash with garlic powder, paprika, salt, and pepper.
For Hash Brown Patties
- In a skillet on medium-low heat, heat 1-2 Tbsp oil. Coat the pan generously to prevent sticking.
- Scoop the spaghetti squash in 1/4 cup portions onto the pan. Flatten out using a spatula. You will probably need to do this in several batches.
- Cook low and slow to prevent burning. Each side will take about 5 minutes.
- Serve with your favorite breakfast foods, like fried eggs.