Hashbrowns are a staple of the American breakfast (and more specifically, fast-food breakfast menus). Since hashbrowns are made from potatoes, and potatoes aren't exactly keto, does that mean you have to give up hashbrowns forever? No! This simple keto hashbrown recipe is made from spaghetti squash instead of potatoes. These keto hashbrowns taste like the real deal but are made with keto macros in mind (and plenty of micronutrients from the spaghetti squash as well). Enjoy these low-carb hashbrowns for breakfast or any time of the day! The best part is, they can be refrigerated or frozen for easy meal prep. Simply pop the pre-made hashbrowns in an air fryer or heated pan, to heat and crispen them back up.
Heat the olive oil in a skillet over medium-high heat.
Scramble the eggs in a bowl.
Stir in the salt, pepper, and any other seasonings you'd like to add to the eggs.
With a fork, stir in the spaghetti squash, followed by the shredded cheese and bacon bits.
Once the oil is heated (if you drop a piece of the squash in, the oil will sizzle), spoon a heaping spoonful of the keto hashbrown mixture into the pan and flatten.
Note: depending on the size of hashbrown you create, you can cook multiple at once, just make sure to leave space between them. If they overlap, the water from the squash can cause them to steam instead of frying.
Allow your keto hashbrowns to fry and brown for 2-3 minutes or until golden brown and then flip.
Cook the other side for an additional 2-3 minutes or until golden brown.
Repeat this step until all of the hashbrowns are made.
Note: Make sure to spray with the pan with cooking spray or add more olive oil between cooking so that the keto hashbrowns do not stick to the pan.
Enjoy and serve your keto hashbrowns alone or with a side of sugar-free ketchup, hot sauce, or ranch dressing!
Serving Size 1
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.