Take hash browns to a whole new level with these sumac-spiced spaghetti squash and two-potato hash! Because these are spiralized instead of diced, they get extra crispy on the outside and are quicker to cook, making breakfast even easier.
I’m surrounded by them.
It’s so many kinds of best, I can hardly take it.
I am especially excited about babies today because one of my most favoritest bloggers, Alyssa of Everyday Maven, is expecting and we are having a big old virtual blogger baby shower to celebrate!
I first met Alyssa at a blog conference in Seattle a few years ago. We had interacted a bit on the internets beforehand, but I was really not prepared for just how much we would click in real life. It was like we had known each other FOREVER. I don’t think there was a second of awkward silence and I’m pretty sure we spent the whole weekend laughing. It was awesome.
While in Seattle, I got to meet Alyssa’s son and her husband, and I have to say that the newest addition to their family is one lucky kiddo. He is going to be SO loved!! And well fed.
Alyssa cooks up a whole lot of healthy delicious food on her blog, most of which is Paleo-friendly and grain free, so we wanted to keep to these guidelines for her baby shower! After all, it’s no fun being at a party for yourself where you can’t eat half the menu options. Am I right, or am I right?
I was tasked with the job of coming up with a breakfast option (/I chose it of my own free will), and I immediately started craving hash browns. They’re my favorite part of any brunch or breakfast, namely because I find it impossible to actually make them myself. I can never achieve that crispy on the outside/soft on the inside texture without ruining one of my pans.
This led me, of course, to POTATO NOODLES. Because obviously, the more surface area you have, the more likely it is that some crisping is going to happen. Also, the potatoes cook faster, which is always a good thing when you want to get breakfast on the table before the hangriness sets in.
This hash is actually a mixture of white potatoes, sweet potatoes, spaghetti squash, and spinach. They get all sauteed up in a big nonstick skillet until they’ve got that crispy-soft yin-yang thing going on. Then, they’re seasoned with a dash of sumac, which gives them a bit of citrus flair, and topped with whatever egg you like. I prefer my yolks runny, but the.boy absolutely does not, so we had them both ways and can attest to their deliciousness no matter what path you take.
Congratulations again, Alyssa! Check out the links below to see what my fellow baby showerers cooked up!
- Fried Egg Topped Curried Sweet Potatoes from A Beautiful Bite
- Chocolate Orange Protein Smoothie from The Lemon Bowl
- Spaghetti Squash Hash from Eats Well With Others
- Slow Cooker Red Wine Pot Roast from Jeanette’s Healthy Living
- Slow Cooker Beef and Bacon Stew from girlichef
- Lemon Pepper Chicken with Arugala from Virtually Homemade
- Roast Chicken Ratatouille from An Edible Mosaic
- Arugula Chimichurri over Roasted or Grilled Salmon from Karista’s Kitchen
- Spiced Honey Nut and Seed Snack Mix from Fake Food Free
- Charred Brussel Sprout, Bacon, and Toasted Sesame Guacamole from Baker by Nature
- Quick and Easy Cucumber Bites, Three Ways from Hip Foodie Mom
- 1 small spaghetti squash
- 3 tbsp olive oil, divided
- 1 medium Yukon gold potato, peeled
- 1 medium sweet potato, peeled
- 2 tsp sumac
- 4 cups baby spinach
- salt and black pepper, to taste
- 4 large eggs
- Heat oven to 400F.
- Cut the spaghetti squash in half lengthwise and scrape out the seeds. Brush the flesh with 1 tbsp of olive oil. Place face-down on a parchment lined baking sheet and roast for 30-40 minutes, or until tender. Scrape out the spaghetti-like insides with a fork. Set aside. (This can be done ahead of time to save time in the morning, just store the squash flesh in the fridge until ready to use.)
- Using the C blade of a spiralizer, cut the potatoes into thin linguine-like strands. Set aside.
- In a large nonstick skillet, heat the remaining olive oil over medium heat. Add the potatoes to the pan and saute until crispy on the outside and cooked through, about 8-10 minutes. Stir in the sumac, spinach, and spaghetti squash. Cook until the spinach is wilted and the spaghetti squash is heated through. Season to taste with salt and black pepper.
- Divide the hash among four plates. Serve topped with a cooked egg of your choice.
Need more healthy breakfast ideas? Check out these:
From Around the Web:
Baked Eggs on Roasted Cherry Tomatoes from Cookie + Kate
Eggs Sardou from The Curvy Carrot
Italian-Style Baked Eggs from Closet Cooking
Tomato Poached Eggs with Kale and Wheat Berries from Not Without Salt
Huevos Rancheros with Scrambled Eggs from The Flourishing Foodie