Low Calorie Crispy Hashbrowns

Low-calorie crispy hash browns are a lighter twist on a classic comfort food. Perfectly golden and crunchy on the outside while remaining tender inside, they are made with minimal oil and simple ingredients. Ideal for breakfast, brunch, or as a savory side dish, these hash browns are both satisfying and guilt-free.

Why You’ll Love This Recipe

• Health-conscious without sacrificing taste

• Simple, wholesome ingredients found in most kitchens

• Oven-baked instead of fried for fewer calories

• Customizable with different herbs, spices, or add-ins

• Pairs well with a variety of breakfast favorites

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Potatoes (Russet or other starchy varieties)

• Eggs

• Cornflour (or cornstarch)

• Salt

• Onion powder

• Garlic powder

Directions

1. Grate the potatoes using the large side of a box grater.

2. Remove excess moisture by placing the grated potatoes in a clean kitchen towel and squeezing thoroughly.

3. Mix ingredients in a bowl: combine potatoes, beaten eggs, cornflour, salt, onion powder, and garlic powder.

4. Shape into patties roughly ¼ inch thick.

5. Preheat the oven to 200°C (400°F) and lightly grease a baking sheet.

6. Place patties on the sheet and bake for 15 minutes. Flip and bake an additional 15 minutes or until golden and crisp.

7. Serve hot with your favorite toppings or sides.

Servings and Timing

• Servings: Approximately 4

• Prep Time: 15 minutes

• Cook Time: 30 minutes

• Total Time: 45 minutes

Variations

• Add cheese: Mix in a small amount of shredded low-fat cheese for added flavor.

• Spicy version: Add a dash of cayenne pepper or chili flakes.

• Fresh herbs: Fold in chopped parsley, dill, or chives.

• Vegetable mix: Include grated zucchini or carrots (well-drained) for color and nutrients.

• Vegan adaptation: Replace eggs with flax eggs or another egg substitute.

Storage/Reheating

• Storage: Place leftover hash browns in an airtight container and refrigerate for up to 3 days.

• Reheating: Reheat in a preheated oven at 180°C (350°F) for about 10 minutes to retain crispiness. Avoid microwaving to prevent sogginess.

• Freezing: You may freeze the uncooked patties on a tray, then transfer to a freezer-safe bag. Bake from frozen, adding a few minutes to cooking time.

FAQs

How do I keep hash browns from turning soggy?

Ensure all moisture is removed from the grated potatoes by squeezing them thoroughly in a towel.

Can I use sweet potatoes instead?

Yes, sweet potatoes work well, though they may result in a softer, slightly sweeter hash brown.

Do I need to peel the potatoes?

Peeling is optional. Leaving the skins on adds texture and nutrients.

Can I fry these instead of baking?

Yes, they can be pan-fried with a small amount of oil over medium heat until golden and crisp on both sides.

Are these suitable for a gluten-free diet?

Yes, as long as the cornflour and other ingredients are certified gluten-free.

What can I serve with these hash browns?

They go well with eggs, avocado, lean proteins, or a dollop of Greek yogurt.

How can I make these vegan?

Replace eggs with flaxseed meal mixed with water or use a commercial egg replacer.

Can I make the mixture ahead of time?

Yes, prepare the mixture a few hours in advance and store it covered in the refrigerator until ready to bake.

How do I keep them crispy after cooking?

Let them cool slightly on a wire rack to prevent steam buildup, which can soften them.

Can I add onions or garlic?

Yes, finely chopped onions or minced garlic can enhance the flavor. Just make sure to drain any extra liquid.

Conclusion

Low-calorie crispy hash browns are a smart, delicious choice for anyone seeking a healthier alternative to traditional fried options. With their crunchy exterior and tender interior, they bring comfort food vibes without the calorie load. Easy to prepare and adaptable to your preferences, they’re a fantastic addition to your recipe collection.