Tuesday, February 26, 2013
My schedule has been CRAZY lately but after getting a lot of requests, I had to post this super easy recipe for Healthy Hash Browns! It takes about an hour when everything is said and done but the result is a crispy, delicious version of a typically unhealthy breakfast option. I ended up eating almost the whole plate for dinner, so I guess it was brinner?? :)
The beauty is this recipe is how low in carbohydrates yet you get a nice serving of veggies and fiber! Enjoy!
1 butternut squash
1 medium sweet potato
1 whole egg
2 tbsp almond meal
1/2 tsp black pepper
1/2 tsp paprika
1/4 tsp garlic powder
1/4 tsp onion powder
1 tbsp olive oil
1) Preheat oven to 400F.
2) Slice spaghetti squash in half and place cut sides down on a baking sheet. Bake for 35 minutes or until edges are browned.
3) Allow spaghetti squash to cool.
4) While squash is cooking, peel the sweet potato. Grate potato or slice potato into 6-8 sections and chop in a food processor.
5) Crack the egg into a large bowl and whip until fluffy. Set aside.
6) When squash is cooled, pull spaghetti strands with a fork. In a downward motion from the stem of the squash, scrape to pull strands.
7) When squash is "pulled", mix 1/2 into the egg bowl with sweet potato crumbles. Mix thoroughly.
8) Add almond meal and spices.
9) In a skillet, add olive oil and set to medium heat.
10) Using a spoon, drop the mixture onto the pan and smooth down. Cook until browned and flip.
11) Repeat with the rest of the mixture.
a) Feel free to double the recipe to use the entire spaghetti squash. If not, you can saute the remaining squash with vegetables, meat, or whatever you like.
b) If you have it, you can substitute olive oil with coconut oil.
c) Try cooking the spaghetti squash the night before if you have time.
d) If you mixture seems wet, add almond meal little by little to thicken it up.