These Healthy Low Calorie Crispy Hashbrowns are the perfect way to start your morning with a satisfying crunch without all the extra calories. Made from simple ingredients and cooked until golden and crispy, they’re a fresh take on a classic breakfast favorite. You’ll notice the crisp outside and tender inside that makes every bite so enjoyable.
I love making these hashbrowns when I want something light but still filling. They’re easy to prepare and don’t need tons of oil, which keeps them feeling fresh and clean. I usually grate the potatoes just right so they crisp up nicely without sticking together, and sometimes I add a pinch of seasoning to bring out that comforting flavor.
My favorite way to enjoy these is with a dollop of Greek yogurt or a side of scrambled eggs and a splash of hot sauce. They also go great with a simple green salad if you want to turn breakfast into brunch. Honestly, these hashbrowns remind me of those lazy weekend mornings when you have a little extra time to make something special but still want to keep it healthy.
Key Ingredients & Substitutions
Potatoes: Russet and Yukon Gold potatoes work best thanks to their starch content. Russets give extra crispiness, while Yukon Golds add a buttery flavor. Sweet potatoes are a colorful, healthy alternative if you want a change.
Flour: Oat flour is my go-to for a healthier binder, but you can swap in whole wheat or even chickpea flour for extra protein. Avoid too much flour to keep the hashbrowns light.
Egg white: This is optional. It helps hold everything together without adding fat. If you’re vegan, try a flax egg or skip it—just press the mixture tightly when shaping.
Oil: I prefer olive or avocado oil for their heart-healthy fats and high smoke points. Using too much oil can add calories, so a light coating is perfect for crispness without heaviness.
How Do You Get Hashbrowns Crispy Without Using Too Much Oil?
Getting that satisfying crunch with minimal oil comes down to a few key steps:
- Remove excess moisture: After grating, soak potatoes in cold water to wash away starch, then squeeze thoroughly using a towel. This stops sogginess and helps crispness.
- Use a hot pan: Let your skillet heat fully before adding oil and potatoes. A hot surface helps form a golden crust quickly.
- Don’t overcrowd: Cook in small batches so the hashbrowns have room to crisp rather than steam.
- Press gently: Flatten patties so they cook evenly and get crisp all over.
- Flip carefully: Let the bottom get golden and crisp before flipping to avoid breaking.
Following these tips ensures you get crispy hashbrowns with less oil, keeping them light but crunchy. Patience is key—don’t rush the browning process!
Equipment You’ll Need
- Box grater or food processor – makes grating potatoes quick and easy for a uniform texture.
- Clean kitchen towel or cheesecloth – essential to squeeze out extra moisture for crispy hashbrowns.
- Non-stick skillet – helps to cook with less oil and prevents sticking, making flipping easier.
- Spatula – a thin, flexible one works best for flipping the hashbrowns without breaking them.
- Mixing bowl – to combine potatoes, flour, and seasoning comfortably without mess.
Flavor Variations & Add-Ins
- Add finely chopped bell peppers or green onions for a fresh, colorful twist and extra vitamins.
- Mix in shredded zucchini or carrots to boost fiber and add subtle sweetness.
- Use smoked paprika or cayenne pepper to bring a smoky or spicy kick to your hashbrowns.
- Stir in a bit of grated low-fat cheese like mozzarella for extra flavor with minimal calories.
Healthy Low Calorie Crispy Hashbrowns
Ingredients You’ll Need:
Main Ingredients:
- 4 medium-sized potatoes (Russet or Yukon Gold), peeled
- 1 small onion, grated (optional for flavor)
- 1 tablespoon olive oil or avocado oil (for a healthier option)
- 1/4 cup oat flour or whole wheat flour (to bind)
- 1 large egg white (optional, for binding)
- 1/2 teaspoon garlic powder (optional)
- 1/2 teaspoon onion powder (optional)
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
- Cooking spray (if baking)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 15 minutes to cook, totaling approximately 25 minutes. If you choose to bake instead of pan-fry, baking will take about 20-25 minutes.
Step-by-Step Instructions:
1. Prepare the Potatoes:
Peel and grate the potatoes using a box grater or food processor. Place the grated potatoes in a large bowl of cold water and soak for 5-10 minutes. This helps remove excess starch, making your hashbrowns crispier.
2. Remove Moisture:
Drain the potatoes and transfer them to a clean kitchen towel or paper towels. Squeeze out as much moisture as you can; this step is vital for getting crispy hashbrowns.
3. Mix Ingredients:
If you’d like, grate the onion and add it to the squeezed potatoes. In a mixing bowl, combine the potato (and onion if using) with oat or whole wheat flour, egg white (if using), garlic powder, onion powder, salt, and pepper. Stir until everything is well combined but not too wet.
4. Cook the Hashbrowns:
Heat a non-stick skillet over medium heat and add about 1 teaspoon of your chosen oil. When the oil is hot, scoop about 1/4 cup of the potato mixture into the skillet. Flatten gently with the back of your spoon to form a thin patty. Cook for 4-5 minutes per side until golden brown and crispy. Try not to move them too much to allow them to brown properly.
5. Drain and Serve:
Place cooked hashbrowns on a plate lined with paper towels to soak up any extra oil. Garnish with fresh parsley if desired. Serve warm with ketchup, salsa, or Greek yogurt for a low-calorie dip.
Notes:
- For a lighter version, bake the hashbrowns on a parchment-lined baking sheet sprayed with cooking spray at 425°F (220°C) for 20-25 minutes, flipping halfway through.
- Using egg white is optional but helps bind the mixture without adding much fat or calories.
- Removing as much moisture as possible from potatoes is the key to getting them crispy.
Can I Use Frozen Potatoes for Hashbrowns?
Yes, you can use frozen shredded potatoes! Just make sure to thaw and squeeze out any excess moisture before mixing to keep your hashbrowns crispy.
How Should I Store Leftover Hashbrowns?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat them in a skillet over medium heat to help retain their crispiness.
Can I Make These Hashbrowns Vegan?
Absolutely! Simply skip the egg white or substitute it with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water) to help bind the mixture.
What’s the Best Way to Keep Hashbrowns Crispy?
Removing as much moisture as possible from the grated potatoes and using a hot skillet with minimal oil are key. Also, avoid overcrowding the pan so the heat circulates well around each patty.
