NO pictures because I really didn't expect these to be any good. I wanted hashbrowns, but I am not eating potatoes. I did have some leftover spaghetti squash.
To make some hashbrowns:
Heat some coconut oil in a skillet (I have a cast iron griddle). Mix 1 egg with about 1 cup (eyeball it- you want wet squash, but not too eggy), season (I use Jane's Crazy salt). Drop in mounds on hot skillet-flatten with your spoon. Allow the hashbrowns to crisp until golden, then flip. I ate mine with some heated marinara sauce, but salsa or ketchup would be good too.....
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