Breakfast Hash

Breakfast for breakfast, breakfast for brunch, breakfast for dinner… is there ever a wrong time to eat your favorite breakfast foods?  I don’t think so.  This recipe is for a delicious savory hash that uses spaghetti squash in place of potatoes in order to be low carb friendly.  This makes the perfect weekday breakfast or dinner, or Sunday brunch any time of year, especially if you already have leftover squash that has already been roasted.  It only takes a few minutes to put together once the squash is cooked yet tastes delicious and is extremely filling.

I began by gathering my ingredients and pre-heating the oven to 400°F.

Using a large knife, I sliced the squash in half vertically, scraped out the seeds and flesh inside the center, drizzled the halves with olive oil, and then liberally sprinkled them with salt & pepper.  I flipped them over so they were cut-side down on a foil-lined baking sheet and roasted them for 40 minutes until tender.  When they are done, I removed them from the oven, flipped them over, and let them cool at least 15 minutes.

I used a fork to scrape the spaghetti squash strands out of one half of the squash.  You could use the other half to make a delicious pasta dish with marinara or alfredo sauce or a hearty beef chili later in the week.

Over medium heat I melted a half of a tablespoon of butter in a large pan and then added the cooked squash.  I wanted it to resemble crispy hashbrowns, so I cooked it for several minutes on each side until it was golden brown, seasoning again with salt and pepper as it cooked.

A minute before the squash was done, I added shredded cheddar cheese and let it melt evenly over the hash.  This cheesy goodness brings the hash to another level.  After I plated the squash, I melted another half of a tablespoon of butter in the same pan.  I cracked one egg directly into the pan and let it fry on both sides for a few minutes each, cooking the whites through while leaving a runny egg yolk.  I added the fried egg to the hash and then devoured everything minutes after taking my final photograph for this blog post.  The slightly crispy, tender squash paired with melted cheese and a fried egg makes for the perfect meal.  It is satisfying and filling without sending you into a high carb food coma and would truly be delicious any time of day.

Breakfast Hash

Prep Time: 5 minutes

Cook Time: 55 minutes

Total Time: 1 hour

Yield: 1

Serving Size: 1

Breakfast Hash


  • 1/2 one small squash (about 1c prepared spaghetti squash)
  • 1 egg
  • 1/2c shredded cheddar cheese
  • 1tblsp butter
  • 1tblsp olive oil
  • To Taste
  • Salt
  • Pepper


  1. Pre-heat the oven to 400°F.
  2. Cut the squash in half lengthwise, drizzle with olive oil, season with salt and pepper, place cut-side down on a foil-lined baking sheet, and roast for 40 minutes until tender.
  3. Remove squash from the oven, flip over each half, and let cool at least 15 minutes.
  4. Use a fork to pull the strands away from the outer shell of the squash.
  5. Over medium heat, melt 1/2 tablespoon butter in a large pan.
  6. Saute squash until golden brown on both sides.
  7. Just before finishing, add cheese to the squash and let it melt; remove from the pan.
  8. Melt another 1/2 tablespoon butter in the same pan.
  9. Crack an egg directly into the pan and fry on both sides until egg whites are cooked and the yolk is still runny (about 2 minutes per side). Season with salt and pepper.
  10. Add egg to squash hash before serving.

Nutrtional Information

Per serving: 561 calories, 8g total carbs, 6g net carbs, 50g fat, 21g protein (Note: Please remember these numbers are based on the brands I used and may vary slightly with other brands.)

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  1. DittoDan

    WOW! That looks and sounds so good! I have all the ingredients to make it…I’ll make it this Saturday! Thank you for posting… : )

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