Sumac-Spiced Spaghetti Squash and Two-Potato Hash
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.
Yield: 4 servings
  • 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
  1. Heat oven to 400F.
  2. 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.)
  3. Using the C blade of a spiralizer, cut the potatoes into thin linguine-like strands. Set aside.
  4. 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.
  5. Divide the hash among four plates. Serve topped with a cooked egg of your choice.
An Eats Well With Others Original
Nutrition Information
Serving size: ¼ of recipe
Recipe by Joanne Eats Well With Others at