- VE
- GF
- LC
Spaghetti Squash Hash Browns
The perfect breakfast for leftover spaghetti squash, crispy hash browns topped with a bit of cheese to start your day! I wanted to keep these super simple and (most importantly) EASY. I love the idea of being able to throw this together quickly in the morning to eat before work.
Ingredients
Instructions
- Step 1
Remove the spaghetti squash from the skin.
- Step 2
Taking large handfuls of the squash in your hands, squeeze the squash a few good times over the sink to release excess water. Place in a large bowl.
- Step 3
Add to the squash the chives, garlic powder, salt & pepper, and egg. Stir thoroughly.
- Step 4
In a greased skillet, cook the squash mixture over medium heat, stirring frequently, for about 10 minutes.
- Step 5
The squash is done when it is golden brown.
- Step 6
Immediately top with the cheddar cheese and ENJOY!!
Tips & Tricks
@food-with-feeling
I’m Brita! I’m the writer, photographer, videography, cookbook author, and chef around these parts. I’ve enjoyed testing and creating new recipes and sharing them with you! I have one simple goal: to help you cook more wholesome, simple and DELICIOUS meat free recipes whether you’re vegetarian, vegan, or a carnivore looking to incorporate more veggie forward recipes into your life!
Per serving
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