This recipe is like clean underwear…
Yes, that statement does need explanation, so here you go:
You know when you’ve gone through all your clean underwear and you really need to do laundry so you have some for tomorrow but you just really don’t want to do laundry? (Please tell me I’m not the only one who does this!) And you know that jubilant surge of joy when you find a pair of panties hiding in the back corner of your underwear drawer so you can put of laundry for one more day?
Well, I just found the below recipe for Paleo Hash Browns, complete with edited pictures, all ready to go in my Posts Folder. It made me feel as elated as finding that hidden pair of undies and it meant I could procrastinate on writing a new post for one more day.
The Secret to Perfect Spaghetti Squash Hash Browns
Spaghetti squash hash browns seem lovely in theory. The squash fits into SCD, GAPS and Paleo diets and it saves your knuckles from the peril of the grater. Unfortunately, visions of crispy, alternative hash browns are often dashed to the ground when the squash refuses to properly crust.
Don’t blame the spaghetti squash–the culprit is actually excess water. The solution? Simply wring out the excess moisture in a kitchen towel. I use the same trouble-shooting step in my cauliflower wraps to ensure a cohesive and tender end product.
- (Ingredients for 1 serving. Multiply as needed)
- 1 cup spagetti squash threads from a roasted spaghetti squash
- 1 Tbs. butter, ghee, lard (real lard), or coconut oil
- Sea salt, to taste
- Place the spaghetti squash threads in a clean kitchen towel and wring out as much water as possible over the sink. The squash will shrink in volume by about half.
- Heat the oil/fat over medium-high heat in a sturdy skillet. Add the drained squash and compress with a spatula into an even layer over the bottom of the pan. Sprinkle the top with sea salt. Cook until golden brown, then flip. Sauté on the other side until crispy. Sprinkle with more salt and serve.