Spaghatti Squach "O' Brian Hash Browns" (Paleo Complia

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READY IN: 25mins
Recipe by Pokey in San Antonio

I love hash browns, especially O'Brian-style with onions a green/red bell peppers. I'm 30 days into my transition to a paleo lifestyle, so potatoes are out. Here is a delicious substitute I came up with to use up leftover roasted spaghetti squash after making spaghetti with meat sauce the night before. Now, don't expect this to taste like hash browns--it doesn't, but it is very good in it's own right. The sweetness of the roasted squash combines well with the tartness of the bell peppers. Prep time does not include the roasting of the squash. I'm assuming that was done the night before.

Ingredients Nutrition

Directions

  1. Night before: Halve a whole spaghetti squash lengthwise, scoop out the seeds, rub down with olive oil, sprinkle lightly with salt and pepper. Place cut side down on a foil-lined baking sheet. Bake at 425 F for 45 min to 1 hour. Test for doneness at 45 min point by poking with a fork. If it's easy to puncture, it's done. Let cool. Refrigerate until ready to make the patties.
  2. Shred the "spaghetti" strands with a fork and add 4 cups worth to a large bowl. Gently toss with the coconut flour.
  3. In a small bowl, whisk the eggs, salt, black pepper, and garlic powder.
  4. Add egg mixture, onions, bell peppers and jalapenos (if used) to the squash and gently toss until mixed. Form handfuls of the mixture into patties (approximately 4 inches across and an inch thick). This should yield at least 8 patties. If you used all of the squash, you can freeze the patties to cook up at a later date.
  5. Heat the coconut oil on medium heat in a fry pan then gently add the patties. Cook until golden brown, then turn over to brown the other side. Serve hot, just as you would hash browns. I serve mine with an over-easy fried egg on top of each and bacon (nitrate free) on the side.

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