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Spaghetti Squash Hash Browns With Harissa And Eggs

Spaghetti Squash Hash Browns with Harissa and Eggs

This inventive breakfast looks stunning on the plate and is actually easy to prepare in advance if you’re serving for a large group. Strands of spaghetti squash are tightly packed into a patty that resembles diner hash browns. When fried, the squash turns sweet as the edges crisp and caramelize. A swipe of harissa and a poached or fried on top makes this an impressive but not too decadent breakfast.


1 cup cooked spaghetti squash

3 tablespoons grapeseed or other neutral oil


2 tablespoons harissa (or your favorite hot sauce)

4 eggs

1 teaspoon butter (or oil)

2 tablespoon chives, chopped (totally optional)


  1. Heat 3 tablespoons of grapeseed oil in a non-stick frying pan over medium-high heat. Take about 1/4 cup or a palm full of room temperature spaghetti squash and use your hands to tightly pack it into a small flat patty about 3 inches across. Make 4 patties total.
  2. Use a spatula to lower two patties into the hot oil and cook for about 3 minutes or until you see the edges start to burn (that’s good).
  3. Carefully flip the patties and cook for another 3 minutes. Drain on a paper towel-lined plate. Repeat until all the patties are cooked. Sprinkle with a dash of salt on both sides.
  4. Heat the butter in the same pan and cook the eggs, two at a time, over easy (about 2 minutes on one side and 1 minute on the other).
  5. Spread a dollop of harissa over each patty and top with an egg and chives, if using.

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