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.
- 1 cup spagetti squash threads from a roasted spaghetti squash (how to bake the perfect 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.
I’m not putting my name while admitting to being a laundry-procrastination sympathizer. But for me, the issue is nursing bras. I get away with pushing my steamed cauliflower through my juicer so I don’t have to clean an extra towel, but I don’t think that would work for the spaghetti squash. :/
I’m glad somebody can sympathize with my laundry procrastination! That is very interesting about using a juicer to remove moisture from steamed cauliflower–I don’t have a juicer yet, but when I get one, I’ll try that technique for my cauliflower wraps!
GREAT idea! And your lead in is so, so funny!
Thanks!
Thank you for your submission on Nourishing Treasures’ Make Your Own! Monday link-up.
Check back tomorrow when the new link-up is running to see if you were one of the top 3 featured posts! 🙂
did this added dehydrated oinion & garlic…a really good sub for hashbrowns…partial to sweet tater hash though 🙂
Haha! I totally understand the underwear scenario. It is time to do laundry when I’m left with my ugly pink undies! This recipe caught my eye, not ever really been a fan of spaghetti squash. You usually only see spaghetti squash with sauce and no mater how hard I wring it out, it still waters down the sauce. This looks great, gonna give it a try. Thanks!
Thank you a bunch for sharing this with all folks you actually know what you’re talking approximately! Bookmarked. Kindly additionally seek advice from my web site =). We may have a hyperlink trade contract between us
Just wanted to add my two cents here. Had an annoying amount of spaghetti squash leftover from a previous evening’s dinner, and I was looking for something new to do with it. This was perfect! We really enjoyed these. My family actually didn’t realize they weren’t potato hashbrowns until I mentioned it. Haha! Thanks.
OMGosh! I’m so glad you figured this one out. I can see a lot of variations to this recipe in my future. Adding leftover cooked onion and/or other veggies (after wringing them out of course), bacon, ham …
I made these into small patties and used them as a substitute for hamburger buns! So fun! 🙂
I always salt and drain my spiralized zucchini before using it or cucumbers before making salads, … and I’m wondering if this wouldn’t also work for the squash in this instance.. will have to give that a try… thanks for the recipe…
Also, forgot to mention that, after salting and draining, I rinse the salt off, drain and then put in a kitchen towel to get the rest of the moisture removed…