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)
1 teaspoon butter (or oil)
2 tablespoon chives, chopped (totally optional)
- 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.
- 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).
- 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.
- 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).
- Spread a dollop of harissa over each patty and top with an egg and chives, if using.