If anyone’s a regular fan of my innovative little recipes, you might remember my egg pizza – this is very similar and definitely evolved out of that parent idea soon afterwards through experimentation for a day where I didn’t have enough macros for all the egg pizza ingredients. I called it baked hash browns out of not being sure what else to call it!
☐ Eggs or eggwhites
☐ Spaghetti squash
☐ Shredded/matchstick carrots
☐ Seasonings & sauces of choice
1. Spray a pan with cooking spray & set your oven on LOW broil. An 8×8 or 9×9 pan is best for this so you can spread it out thin but have it fill the whole pan to the edges, otherwise the egg will seep away & burn before the rest is done.
2. In a mixing bowl, combine your already-cooked spaghetti squash with your carrots & enough egg/eggwhite to make a soggy mixture. I like a lot less carrot than spaghetti squash but that’s up to you. I also like to add about half my cheese to the mixture, plus some vinegar, pickle juice (save your pickle juice in a bottle as a condiment, people!!), worcester sauce (major key alert), and lots of seasonings (major key #2: popcorn seasoning).
3. Spread into your pan, flatten it evenly to the edges with a spatula, & put it in to broil. Let it go for around 15 minutes then start keeping a close eye on it until it’s thoroughly browned to your liking which will take some experimentation. In my experience when it looks done, it probably needs at least 10 more minutes because it’s still very soft under the surface. I like to take it out around this almost-done point, slice squares with the edge of my spatula, add the rest of the cheese on top, a little more worcester or butter spray to the crispier parts and stick it back in for the rest of the time.
4. Take it out once it’s pretty dark and stiff, let it set for a minute or so and then grab a plate!