Hashbrowns can be made with any squash, this one is with buttercup squash, a low starch, low moisture squash. Butternut squash, spaghetti squash and acorn squash also make good options. Remove the skin with a chef’s knife or any other kitchen knife that is manageable. Scrape the seeds out a large serving spoon. Shred the squash with a grater like this one. 

{This post contains affiliate links which pay for this site}.

For every 2 cups of shredded squash, add one onion, finely chopped, two eggs and 1/4 cup of almond flour. Mix until combined.

Spread circles of the mixture onto a buttered griddle heated to 350 degrees. Once they are browned on the bottoms, flip.

GAPS hashbrowns can be enjoyed with eggs and sausage or bacon. There is rarely leftovers. Once you start making them, it’s hard to keep up with the demand.

*Nourishing Plot is written by Becky Plotner, ND, traditional naturopath, CGP, D.PSc. who sees clients in Rossville, Georgia. She works as a Certified GAPS Practitioner who sees clients in her office, Skype and phone. She has been published in Wise Traditions, spoken at two Weston A. Price Conferences, Certified GAPS Practitioner Trainings, has been on many radio shows, television shows and writes for Nourishing Plot. Since her son was delivered from the effects of autism (Asperger’s syndrome), ADHD, bipolar disorder/manic depression, hypoglycemia and dyslexia, through food, she continued her education specializing in Leaky Gut and parasitology through Duke University, finishing with distinction. She is a Chapter Leader for The Weston A. Price Foundation. becky.nourishingplot@hotmail.com

“GAPS™ and Gut and Psychology Syndrome™ are the trademark and copyright of Dr. Natasha Campbell-McBride. The right of Dr. Natasha Campbell-McBride to be identified as the author of this work has been asserted by her in accordance with the Copyright, Patent and Designs Act 1988.

Share