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Reno Tastebud’s Remixed Hash Browns

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Weekend breakfasts always included hash browns with lots of cheese. I remember my Gramma over the stove with hot oil splattering all over frying up shredded potatoes and browning them to a golden crisp. As much as I love Gramma’s hash browns, I don’t love the weight that has found it’s semi-permanent home right on my butt. Spaghetti squash has become my favorite winter squash because it’s so versatile and well..heathier!

Get the new and updated recipe for hash browns below using spaghetti squash! It’s clean, healthy and tastes just as good.

Remixed Hash Browns 

Ingredients:

  • 1 Spaghetti Squash Halved (I always recommend keeping cooked spaghetti squash halves in the fridge for easy use)
  • 1/2 Cup Gluten Free All Purpose Flour
  • 1/4 Cup Grated Parmesan Cheese
  • 1/4 Cup Shredded Low Fat Cheddar Cheese
  • Pinch of Sea Salt
  • Fresh Cracked Black Pepper
  • Green onions for garnish (optional)

Preparation:

  • Cut the squash in half lengthwise, and place flesh side down in a microwave safe casserole dish filled with hot water (only an inch of water or so).
  • Cover the dish with plastic wrap, and then place in your microwave for 8-10 minutes.
  • Be careful when removing the plastic wrap, you will get a steam burn if you pull the plastic back and your arm is in the way.remixed hashbrowns
  • Let the squash cool, until you are able to place the halves on a cut board.
  • Take a spoon, and scoop out the mushy middle, like you would a cantaloupe. It will contain seeds and needs to be discarded.
  • Grab a fork and start shredding the squash. You will notice it shreds in strands resembling spaghetti.
  • Place the spaghetti squash in a mixing bowl, and combine your flour, parmesan cheese, sea salt and cracked black pepper.
  • Mix well with hands. Your mixture will be wet and that’s ok. If there is excess moisture and it’s too wet to work with, add some more flour until you get a dryer, thicker consistency.
  • Form little 1 inch thick patties out of the hash brown mix. remixed hasbrowns2
  • In a stainless steel pan, heat olive oil and wait until you can see the oil separating in the pan. You don’t want the pan smoking, or else you will burn the patty. Olive oil burns easily, so heat over medium heat for approx. 2-3 minutes before placing your patty in the pan.
  • Once you place the patties in the pan and you hear them sizzling, let them cook for 5 minutes on each side. You will notice they will firm and brown around the edges, (similar to pancakes) and that is when it will be time to flip.
  • When the hash browns are finished, turn the heat to low, and sprinkle the cheddar cheese on top and let melt. You can also top with sliced green onions as well.

 

remixed hasbrowns 3

RenoTastebuds

My passion for good eats and restaurants started when I was 5 years old. Yes, you read that correctly, 5. My grandparents were my foundation and always enjoyed everything from a good ‘ole hole in the wall burger to seared octopus at the San Francisco Ritz Carlton. Of course, they always brought along yours truly, and I believe they had no idea what kind of foodie fanatic they were creating. Our family restaurant was always, “Original Joe’s” in downtown San Jose. The waiter would kindly ask what I would like to eat, (expecting me to order something like a child’s sized spaghetti like the rest of my cousins) and I would very confidently state, “I would like a New York steak, rare, with seasonal vegetables and a baked potato with sour cream and chives, please.” My Grandpa would always laugh and tell the waiter, “She better marry someone with money, this girl is expensive!” Later in life, the fire for food that burned inside me grew into a full on blaze. I started off in the restaurant business and worked every single position that exists. With dedication and a strong desire to succeed, I soon grew to be a professional chef. I absolutely loved watching people enjoy the meal I put in front of them. I loved seeing families laugh and create memories over a heart felt meal that I had prepared. The intensity of the kitchen, the plating, the perfection of timing in bringing a dish all together was a rush that I craved on a daily basis. After 8 years, I did decide it was time to keep my passion alive through my family and friends, so here I am! Thankfully, I have had the blessing of living and experiencing great culture. I grew up in the San Francisco Bay Area with hanging chickens on the streets, eventually moving to the beautiful city of Chicago with my husband for a short stint only to settle in the Biggest Little City aka Reno, NV with Lake Tahoe as my back yard to play in. I have experienced everything from Alligator in the back woods of Florida, deep dish pizza in Chicago, to Escargot right here in Reno. I also spend a lot of time in Lake Tahoe finding the local hot spots and lounging on the beach. I’m looking forward to bringing you exciting, witty yet genuine reviews right here from the Reno/Lake Tahoe area! Check out my blog Reno Tastebuds.

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