Low-Carb Hash Browns

Author: Jimmy Akin

Jimmy was born in Texas, grew up nominally Protestant, but at age 20 experienced a profound conversion to Christ. Planning on becoming a Protestant seminary professor, he started an intensive study of the Bible. But the more he immersed himself in Scripture the more he found to support the Catholic faith, and in 1992 he entered the Catholic Church. His conversion story, "A Triumph and a Tragedy," is published in Surprised by Truth. Besides being an author, Jimmy is the Senior Apologist at Catholic Answers, a contributing editor to Catholic Answers Magazine, and a weekly guest on "Catholic Answers Live."

8 thoughts on “Low-Carb Hash Browns”

  1. Interesting! I was surprised that you didn’t have to add any binder to hold the strands of spaghetti squash together.
    Being a new diabetic, I’ve really enjoyed watching your new series of low-carb recipes.

  2. I was a low-carber for the last few months, losing about 25 pounds, and have now transferred over to a low-fat, almost-vegetarian, whole-grain, fruits & vegetables-type diet (though I still eat my daily servings of fiber using Jimmy’s recommendations).
    And here’s my dilemma: I’ve quit low-carbing and Jimmy goes and starts posting these tasty low-carb recipes! Thanks, Jimmy! 🙂 Perhaps I’ll go back to the LC way one day.

  6. Jimmy, I would like some onions mixed in with the squash. Are they low carb? Would using real bacon be a no no?
    Where are Jimmy’s fibre recommendations?

  7. Sharon: Onions are moderate in carbs and thus can be used in moderation. Information here:
    http://www.nal.usda.gov/fnic/foodcomp/search/
    *I* was using real bacon for the bacon bits. It definitely can be used.
    And I recommend as high a dietary fiber amount as you are comfortable with. The more fiber (within your comfort level) the better. It slows down absorption of carbs and generally cleans your system.
    From what I have read, 35g of fiber per day is a good–though *not* necessary–goal.

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