Squashbrowns

I miss potato hash browns - oh, the ones my mom makes are fabulous! With an excess of spaghetti squash from the garden, I thought 'why not?'! Texture was a bit off for me, to be honest but pretty darn good for a change! The key is to squeeze out all the water from the spaghetti squash!

 

What you need:

• Spaghetti squash, cooked and pulled apart (check out how to make the perfect spaghetti squash)
• 1/2 onion (diced finely)
• 1 egg
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tsp garlic powder
• Extra Virgin Olive Oil or unsalted butter for frying

What you need to do:

1. Place prepared squash and diced onion in a colander. With a large spoon, press down firmly - to drain the excess water from the squash and onion. THIS IS A CRITICAL STEP!
2.  Dab top with a paper towel
3. In a mixing bowl, beat egg, salt, pepper, and garlic together.
4. Add in squash and onion
5. Mix until well incorportated
6. Heat oil or butter in a frying pan.
7. While pan is heating, hand form patties - I made minis (about 1/8 c each)
8. Once pan is hot, add patties and brown both sides (time will vary)
9. Garnish with greek yogurt and parsley! (I added a little shredded cheddar too!)
10. Enjoy!
    

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