Butternut Hashbrowns

Categories: breakfast, not tried

Ingredients

• 1 heaping cup shredded butternut squash
• 2 tablespoons chopped onion
• 1/4 teaspoons onion powder
• 1/4 teaspoons garlic powder
• dash salt
• dash black pepper
• olive oil nonstick spray
• additional salt and black pepper, to taste
• optional toppings: ketchup, salsa, hot sauce

Directions

1. Spread shredded squash out between 2 layers of paper towels. Press down to absorb as much moisture from squash as possible. Repeat if necessary, until no more water can be removed.

2. In a medium bowl, toss squash shreds with onion, onion powder, garlic powder, salt and pepper until mixed well.

3. Mist a small to medium pan with a 2-second spray of olive oil nonstick spray. Bring to high heat.

4. Add squash mixture to the pan. Remove from heat and top with another 2-second spray of the olive oil spray. Return to heat and cook for 2 minutes.

5. Flip shreds with a spatula. Cook for another 2 minutes or so, until mixture is thoroughly cooked and browned.

6. Plate your HBs, and season to taste with more salt and pepper.

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