Butternut Hashbrowns

(from Donna Dawe ’s recipe box)

104 cal., 3g fat, 2g protein

Source: Hungry Girl 200 under 200 (from RecipeThing user AnchorJules40) (from RecipeThing user dhana88)

Serves 1 people

Categories: breakfast, not tried


  • 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


  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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