A lighter take on the savory breakfast hash! This Mexican Spaghetti Squash Hash Browns recipe is gluten-free, vegan, paleo, allergy-friendly, and easy to whip up! A healthy and veggie-packed meal to start your day off right and with a little spice!
A gosh, guys! A savory breakfast! A little outside of the norm that you’re used to seeing over on Strength and Sunshine. I felt like digging up this little gem to give you a break from all the sweet (that won’t last long though…) Personally, would I actually eat this as breakfast? No. I ate it as a side dish for dinner…I just don’t think I could survive without my sweetness in the morning!
I do my best though and I know some of you just love some savoriness for the first meal of the day! These “hash browns” are an even better way to really start your day with a bang and get you out of that morning stupor. “Mexican” should signal you that this dish is spicy. A little zing in the morning never hurt a soul, but did give them a bit of a morning boost without the caffeine! Do you drink coffee while you eat breakfast? Actually, do you drink anytime during your meals?
Heck, NO! That’s so wrong…it ruins the rhythm of eating. For breakfast, I don’t have coffee until mid-morning anyway, hours after breakfast has already been devoured. Lunch, dinner, never. I can’t drink and eat at the same time. I’m going to make a wild statement and say it’s only okay to drink if you’re choking or…if your mouth is on fire! That leads me to the little “life hack” #256 you should always remember. If you eat something spicy and you have fire alarms going off in your mouth…ditch the water and grab some milk! It works for dairy-free milk just like normal “traditional milk” (by the way! At least, it does with almond milk!) Milk catches and removes the fiery particles disturbing the taste buds, unlike water which just swooshes them around, doing nothing in the process.
Switching back over to this specific Mexican Spaghetti Squash Hash Brown recipe, I don’t think your mouth will be to upset. The only spicy components are a poblano pepper and chili powder. Poblanos are pretty mild and depending on your chili powder you may not this this breakfast dish is spicy at all! Unless you add some hot sauce, but I’d suggest you add some ketchup…you know that’s what I always recommend! Regardless, this super low carb/low calorie take on hash browns will soon be a new savory favorite! Gluten-free, vegan, paleo, allergy-friendly, and grain-free? Total plant-based nutrition power to start the day!
Mexican Spaghetti Squash Hash Browns
- 3 Cups Cooked Spaghetti Squash (water squeezed out with cloth)
- 1 Cup Chopped Tomatillos
- ½ Cup Chopped Chayote Squash
- ¼ Cup Chopped Poblano Pepper
- 1 Shallot (chopped)
- 2 Tsp Chili Powder
- 1 Tsp Dried Cilantro
- 1 Tsp Dried Mexican Oregano
- ½ Tsp Minced Garlic
- Ketchup or Hot Sauce (to serve)
- To cook the spaghetti squash, place it in the microwave for a few minutes until it's easy enough to cut in half lengthwise and then place it back in the microwave until soft enough to fork out the "spaghetti" shreds. Then squeeze out as much water as you can from the cooked squash shreds with a cloth.
- In a large bowl, mix together all the hash brown ingredients to combine.
- Now heat a well greased skillet over medium high heat and add in the hash brown mixture.
- Saute for about 15-18 minutes, stirring occasionally, until the mixture has lightly browed.
- Serve with ketchup or hot sauce, if desired.
Did I mention that this was made in that famous iron skillet? You just KNOW this is a good one now! This steaming plate of spaghetti squash hash browns will have you jumping out of bed and down to the kitchen (if you’re lucky enough to have someone make breakfast for you that is!) Some people wake-up to the aroma of coffee and some people wake-up to the aroma of Mexican Spaghetti Squash Hash Browns…and drink coffee later…once they’re done eating (as it should be!)
So tell me:
+ Do you drink AND eat at the same time?
+ I ask this all the time but…sweet or savory breakfast?
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The dish looks very great! Thank you for sharing the recipe! Tomorrow I’ll have a vegan breakfast 🙂
I hope you enjoy!
I love hash browns. Yours looks very different from what I’m used to. I love your creativity!
Food is all about creativity!
I love all the spaghetti squash ideas and this one is awesome.
Thank you so much!
OMG, this might just be the coolest hash brown recipe I’ve ever seen! <3
Haha, well thank you!
I bet your day will start off awesome with this hash, so full of goodness yet so light!
A great dose of veggies!
Look pretty good! Like you, I think I would prefer it for lunch!
Thanks!
Wow, it’s rare to find a non-Mexican posting about using chayote squash. Kudos for this!
Also, since I’m Mexican, I’d top this with salsa instead of ketchup 🙂 lol
I LOVE chayote! They are a fabulous little veggie 😉
I don’t usually like hash browns but they look good and are vegan. I didn’t expect to run into a vegan blog but I could use the help! I’ll have to look at your other recipes and try some out.
Lol, what do you mean?
I’m more of a sweet than savory breakfast eater, but I rarely turn down spaghetti squash!
Casey the College Celiac recently posted…The Domino Effect: Finding Purpose in Life’s Surprises
Only sweet for me!
Hi, this is s great alternative to the traditional hash brown. It would be perfect as part of a lazy brunch
Chloe recently posted…Review of Sainsbury’s bacon crispies
Sure would!
Lynne and I loved our hash browns for brunch when we were out in San Francisco, recently, as you know Rebecca.
They’re not really a thing over here in Scotland, so it was nice to have something really different.
I’m aware of how unhealthy they were, so it was just a treat for us you know? Yours look very appetising and are obviously much healthier. Thanks for the recipe, pinning for later! 🙂
neil@neilshealthymeals.com recently posted…Chicken And Mixed Bean Stir Fry
You’ll be making healthy hash browns a huge thing over there now!
I’m a sweet breakfast person too, but I make breakfast for dinner often and am always looking for savory recipes. And love using spaghetti squash!
Patricia @Sweet and Strong recently posted…Overnight Ham and Cheese Strata Recipe
This sounds like just the thing then!
Love spaghetti squash and this recipe. Will have to give it a try.
I hope you enjoy it!
I’ve never tried hash browns like this before. Looks really delicious and healthy!
A veggie packed and spicy new way!
I love spaghetti squash!! lov the idea of using it for hashbrowns. 🙂
Awesome! Thanks!
This sounds amazing! I’m pinning it and going to go buy a spaghetti squash!
I hope you enjoy!
I need to get my hands on some spaghetti squash and try out this amazing hash!
Yes you do!
Loving this spaghetti squash recipe! Mexican is one of my all time favourite dishes!
Always great flavors!
I love spaghetti squash – this is such a great idea
Great, thank you!
Breakfast, this is a great option for any meal! I love all the flavors you’ve added.
Thanks!
Yum! I’m a sucker for anything spaghetti squash. It’s just so darn fun and versatile. Love the mexican spices here.
I need to remember to buy it more!
What a perfect way to eat spaghetti squash, I love this Mexican flair
Thank you!
Savory breakfast is my favorite! I think this sounds delicious since I’m not big on sweet things first thing in the morning!
Just for you then!
Combine my favorite Mexican flavors with a very hearty dish and you have a winner!
O yea! Thanks, Peter!
These sound fun! I haven’t had hash browns in ages due to potato intolerance. I’m gonna have to try this!
This will be your saving grace!
You got me at Mexican. Love Mexican food and this recipe looks very delicious.
Thank you!
I’ve never managed to get hold of a spaghetti squash. They aren’t common here in Scotland. Loving your idea for hash with it though.
Thanks!
Yum, what a fab breakfast – Mexican spices sound like a fab way to start the day!! Would be lovely with a ‘full english’ too – veggie sausages, mushrooms and grilled tomatoes.
Haha, if savory is your thing 😉
This sounds like a really flavorfful twist on spaghetti squash hasbrowns! I love that it is so allergy-friendly too.
Thanks!
I love that you used spaghetti squash. Such a great alternative to potatoes.
Have to get creative with squash!
Yum!!! I totally missed out on spaghetti squash this year, so I needed a kick in the pants to try it again. I am a mexican fanatic, so this is perfect and I know I can get the fam to eat it too!
Yea, I don’t think I bought spaghetti squash this year either!