2 large eggs
1 cup cooked spaghetti squash*
½ cup shredded raw zucchini (peel on or off)
1 Tablespoon finely minced onion
Salt & pepper
Several teaspoons organic, unrefined coconut oil, for cooking
Optional: 1 or 2 slices all-natural, uncured preservative-free bacon
*To cook spaghetti squash, split lengthwise and scoop out seeds. To bake in oven, place each squash half, cut side down, on a baking sheet and bake at 400F 30-40 minutes, until squash is tender. To cook in microwave, wrap each half of squash in clear wrap and cook on high 7-8 minutes, until tender. Allow squash to cool slightly before using a fork to scrape the flesh from the inside.
In a mixing bowl, whisk eggs, then add squash, zucchini, onion and seasonings.
Heat a skillet over medium-high heat and add ½ teaspoon coconut oil.
Use a ¼ cup measuring scoop to portion hash brown mixture into pan, leaving several inches of space between mixture for even cooking and ease of flipping.
Cook hash browns 2 – 3 minutes per side, until browned and holding together. Add more coconut oil, ½ teaspoon at a time, to the pan as needed.
Serve immediately alone, or add a side of bacon, if desired.
The recipe makes 5 hash brown patties.