Season squash with salt and pepper. Add rice flower. Coat squash well.

Pan fry with some oil. Use medium heat. Takes a little long to get the golden brown and crunchiness. Because of the high sugar content in the squash, tends to burn quickly on medium high heat.

When it’s hot, you can’t taste the crunchiness, but after letting it cool for about 5 to 7 minutes, the crunchiness is there. Not as quite crunchy as potato hash browns, but I am pleased with it.