Paleo Hash Browns

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I roasted a spaghetti squash one night, with no actual plan to include it in a meal–I had just neglected it for a few weeks, and started to feel like I was going to waste it if I didn’t hurry up and do something with it. I pulled out the “threads” and WHAM! I had an epiphany of sorts. I thought the “threads” looked a bit like shredded potatoes. These hash browns don’t have the same texture as a traditional potato hash. The squash “threads” will caramelize and stay slightly crunchy, so you get a very similar effect. This isn’t really a quick meal, but it’s definitely a cheap one with lots of variation possibilities. I served this particular hash brown with an over easy fried egg.


1 spaghetti squash

1 yellow onion, finely diced

2 T rosemary, finely chopped

Olive Oil



Get your oven to 450ºF. Line a baking sheet with foil. Split the spaghetti squash in 1/2. Use a fork to remove all the seeds. Like I’ve said before, don’t be too anal about getting out all the gunk, you won’t even notice it once the squash has roasted. Lightly drizzle some olive oil inside the cavity of the squash and lay it face down onto the baking sheet. Roast for approx. 20 minutes, flip the squash over and roast for another 15 minutes. I decided to roast the squash at a ridiculously high temperature so it wouldn’t take as long and I wanted to see some caramelization on the squash. You’ll know it’s done when you take a fork to the squash and it “threads” very easily. Remove from the oven and let cool so you can handle it.

While the squash is roasting, heat some olive oil over medium heat and add the diced onion. You don’t want to hear a sizzle when you add the onion. Turn the heat down if this happens. We don’t want burned onions! Let the onions cook until they’re translucent and slightly golden. Add the rosemary and some S&P.

Once the squash is cooled. “Thread” it and add to a large bowl. Add the onions and mix around to roughly incorporate.

Turn the burner up to medium high heat and add more oil to your saute pan, if you need it. Take a spoon (or my favorite tool, your hands) and patty up some of the squash mixture. Saute it until it’s carmelized and golden brown, about 10 minutes on each side. Repeat until all the squash is gone.

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  • Reply
    July 23, 2010 at 9:15 am

    I wonder…

    Can you make the squash in advance the previous day and fry it with the onions the day after? It sounds a fantastic recipe for breakfast but you wouldn’t want to wake up several hours earlier just for that!

    • Reply
      megan keatley
      July 23, 2010 at 10:42 am

      yes! both ways work, as i tried them both.

  • Reply
    March 12, 2011 at 9:50 pm

    i can’t wait to try this recipe next weekend! i keep a no-carb breakfast policy 6 days a week, saturdays are my “fun day”, with primal pancakes and such. next weekend, i will be trying either the sweet potato pancake or this recipe. i will be featuring the results on my blog.
    thanks for the inspiration! your site is simply delicious!

  • Reply
    January 3, 2012 at 11:32 am

    I tried these today and they didn’t turn out at all. I was really dissapointed as I was looking forward to these. I cooked the squash the night before so all I had to do was cook the onions and make the patties in the morning. They cooked and cooked forever without ever browning so when I finally turned up the heat they burned. It took over an hour to cook all the patties. Totally not worth it. They did have a really nice flavor though with the rosemary. The patty in your picture looks so nice and golden brown but this just didn’t work out for me. I think I will stick to making zucchini and sweet pot fritters instead.

    • Reply
      megan keatley
      January 12, 2012 at 11:24 am

      i made this a while ago, so it’s hard for me remember exactly how it turned out. i’ll try and re-do this and see what happens.

  • Reply
    January 16, 2012 at 8:03 pm

    I’m sorry to say I have to agree with Jamie, they did not want to brown, they soaked up all the oil and then burned. I really wanted them to turn out well, oh well, I have enjoyed your other recipes, thanks!

  • Reply
    May 21, 2012 at 3:05 pm

    I also just tried making these for lunch on top of my salad and the same thing happened as everyone else was saying it didn’t come together as a patty really just soaked up the oil and burnt . Wish these came out better yours look amazing ! How did u do it

  • Reply
    October 23, 2012 at 5:48 pm

    Try putting the “threads” in a towel and squeezing over the sink. Tons of water came out of mine. They will more likely brown with the water removed. If they have a lot of water they’ll just steam and stay soggy. And be generous with the oil.

    • Reply
      megan keatley
      November 11, 2012 at 12:33 pm

      genius. i’ll re-work this and see how it goes. many thanks bren!

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