Sometimes eating AIP can get a little monotonous, but a little creativity can go a long way! Breakfast is probably the most challenging meal for those who start AIP, since the "usual" breakfast foods (eggs, potatoes, cheese, milk, peppery sausage, pancakes, oatmeal, waffles, french toast, etc.) are not allowed. My personal favorite breakfast overeasy eggs, crispy bacon, and golden, crispy hashbrowns.
Love.
This is what I made for breakfast on Saturday. It's nothing special, so don't get too excited. I like to be honest. But it was a nice substitute for hashbrowns since white potatoes are a nightshade. It gave me something crispy on the outside and soft on the inside. A little sea salt on top and voila! (That's the extent of my French... don't worry)
First, I fried up a few pieces of bacon and leave the bacon grease in the skillet. This is pretty self-explanatory and doesn't need a picture, but bacon's just so darn purty... so here you go:
Isn't it beautiful! I found uncured bacon at Aldi! WIN!
Ok, now take about a 3/4 cup of spaghetti squash that's already been cooked and shredded with a fork.
I really wanted to say "spaghettied" instead of "shredded" but I refrained. You're welcome.
If you're not familiar with how to cook spaghetti squash, simply split it down the middle longways (use a sharp knife, those suckers are tough!), scoop out the seeds and "guts", lay split side down in a baking dish, add 1/4 cup water, cover with foil, and roast at 350 for 30-45 minutes.
I had roasted one earlier in the week so I used leftovers. I strained the squash through a hand held mesh strainer. I used this one:
I use this thing for all kinds of jobs in the kitchen! I love that it's handheld and that it's fine enough to strain just about anything. Moving on...
I put the squash in the strainer and pushed and pushed and pushed until I got most of the liquid out of it. I even popped it out and flipped it over and pushed and pushed it some more. If you don't have a fine mesh strainer, then try pressing it between two paper towels.
When you've squeezed as much water out as you can, then form the squash into "patties" with your hands. I had about 3/4 cup of spaghetti squash and made two patties. They were bigger patties, so you can make them as big or small as you like. Turn the stove back on to medium heat and let the bacon grease warm up. When the grease is hot, gently lay your "hashbrown" patties into the grease.
Depending on how big your patties are, let them cook about 4-7 minutes each side. I like mine extra crispy, so I let them cook for a full 7 minutes each side. While they are cooking on the first side, sprinkle some sea salt on the uncooked side. When you flip them, add a little more to the other side. If they start to come apart while you're cooking them, just smash it back together with a spatula. If you're not following AIP, feel free to use some black pepper or paprika as well!
My breakfast plate.
Yes, there is a bite taken out of the bottom piece of bacon. I have no patience. *sigh*
Don't be alarmed by how dark the "hashbrowns" are. I meant it when I said I like mine extra crispy. Keep an eye on yours and make them done to your liking.
These were a great breakfast treat for me! I had them with my bacon and a big mug of bone broth. Delicious.
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