I absolutely love a good hash brown. My Dad makes the best ones in the entire world…seriously, they're legendary. However, white potatoes and I are having a bit of a falling out and it's very rare that I eat them in any form (**full disclosure: although sometimes I eat Whataburger fries with spicy ketchup…it's shameful, I know :)**). Anyway, I digress. I've been crushing pretty hard on spaghetti squash lately and had some leftover in my fridge. I was feeling nostalgic for my Padre's cooking this morning and decided to try to make faux-browns with squash. It may sound a little weird but it was actually pretty darn delicious.
Spaghetti Squash "Hash Browns" - serves 2
2-3 c cooked spaghetti squash threads
1 TBS organic coconut oil or ghee
1 TBS organic coconut flour
1 TBS+ dried basil
1-2 tsp garlic powder
1 tsp onion powder
red pepper flakes - to taste…I use A LOT
1/2 - 1 tsp fresh black pepper
Pinch of sea salt
Heat the coconut oil in a large skillet over medium heat. While the oil is warming, mix all the other ingredients together. Once the oil is hot enough, throw the squash mixture into the skillet and cook stirring occasionally to make sure nothing burns and so that everything is cooked and takes on a lovely golden brown color. This only took 5ish minutes FYI. Once they are browned to your liking, EAT THEM!
PS - I'd like to clarify something too…while these do brown, they don't get that nice crunchy, crust that potato hash browns do. So now you know.