and since we're on the subject

I came up with a yummy hash brown recipe in which half of the ingredients aren't even potatoes!

 

Here's my seriously delicious hash brown recipe, which you'll be thankful you tried. Or, if you're near me, I can make it for you.

Ingredients:

-One russet potato

-One half of a spaghetti squash, cut lengthwise and seeded (you can store the other half in the fridge for a while and use for the same recipe, cook & mix with veggies, add to pasta, whatever you want)

-one half of an onion (at least, a full onion is good)

-olive oil

-Pam spray or some butter

-S&P, and garlic powder, oregano, any other spice you think would work.

Here's what you do:

1. Slice up your onion and caramelize the slices in a large frying pan over medium (lower medium) heat in about 1/4 c olive oil. This will take about 15-20 minutes at least if you do it right, so lower heat is fine and you can just stir it around as you prep other stuff.

2. Scrub and microwave your potato for about 3-4 minutes, wrapped in a paper towel. 

3. Then, place your spaghetti squash face down in a microwave safe dish with about 1 inch of water in it. Make sure you poke holes in the outside of the squash so it can vent. Microwave this for about 7-9 minutes, 9 to be safe. 

4. As the squash is microwaving and the onions are caramelizing,  slice up your potato. I like to cut thin rounds and then the rounds in half. You may just want to do chunks- whatever, it's up to you. 

5. As the onions are starting to turn a golden color, add the potatoes to the frying pan. Before you add the potatoes, though, spray them and/or the pan with some Pam or add about 2 T butter to it. 

6. Frequently stir the potatoes, making sure all sides are being browned. Season your stuff with whatever you've got, but definitely S&P

7. As the potato is browning, carefully use a fork to scoop out the inside of the spaghetti squash. If you've never cooked with one, it will come out looking like "spaghetti" or actually, shredded potatoes (hence hash browns...)

8. When the potato is browned enough, add the spaghetti squash and a little more olive oil. I don't really use measurements when cooking, so you'll have to do this all to your taste. Olive oil is good for you so it's ok to use a little more if you think it needs it.

I think your whole cooking time is around 30 minutes. Microwaving your potato and squash will save you so much time, and the recipe turns out the same if not better than doing it all using the stove or oven. I've tried these and will go with the microwave.

If you get to make these, let me know how they turn out. If you want me to make them, I'd love to!