Healthy Low Calorie Crispy Hashbrowns are the perfect way to start your morning or enjoy a crunchy side any time of day. These hashbrowns are golden and crispy on the outside while tender and flavorful on the inside, made with simple ingredients that keep them light without sacrificing taste.
I love making these hashbrowns when I want something satisfying but still healthy. They come together quickly and don’t need much oil, which means they crisp up nicely but don’t feel heavy. A little salt, pepper, and maybe a touch of paprika is all I usually add to give them just the right boost.
One of my favorite ways to enjoy these crispy hashbrowns is alongside scrambled eggs and fresh fruit for a balanced breakfast. They also work great with your favorite sandwich or as a crunchy topping for a salad. Whenever I make them, there’s always someone asking for seconds—they really are that good and guilt-free!
Key Ingredients & Substitutions
Russet potatoes: These are great for making crispy hashbrowns because they are starchy and dry. If you can’t find russets, Yukon gold potatoes work too but may be a bit creamier.
Onion: Adds a nice sharp flavor. If you don’t have a fresh onion, a pinch of onion powder can do the trick instead.
Whole wheat or oat flour: Helps bind the hashbrowns together without adding extra calories. If you need gluten-free options, use almond flour or gluten-free oat flour.
Egg white: A lighter binder than whole eggs. For a vegan swap, try ground flaxseed mixed with water.
Olive oil or avocado oil: Used sparingly, these oils crisp the hashbrowns nicely. Cooking spray works well too for a lower calorie option.
How Do You Get Hashbrowns Crispy Without Using Too Much Oil?
The secret to crispy hashbrowns is drying out the grated potatoes well and cooking over medium heat with little oil. Here’s how:
- After grating, soak the potatoes in cold water briefly to remove excess starch and keep them from browning.
- Drain and squeeze out as much liquid as possible using a clean kitchen towel or cheesecloth. This prevents sogginess.
- Use a non-stick pan and add just enough oil or cooking spray to coat the surface.
- Don’t overcrowd the pan; cook hashbrowns in batches so they crisp up well.
- Press the potato mixture thinly with a spatula to encourage even browning on each side.
Following these steps will give you that perfect crunchy outside without deep frying or excess oil. It’s one of my favorite ways to enjoy hashbrowns guilt-free!
Equipment You’ll Need
- Box grater – perfect for shredding potatoes quickly and evenly.
- Clean kitchen towel or cheesecloth – helps squeeze out extra moisture for crispiness.
- Non-stick skillet – makes frying easier and cleaner with less oil.
- Spatula – essential for flipping hashbrowns gently without breaking them.
Flavor Variations & Add-Ins
- Mix in finely chopped bell peppers or green onions for a fresh, colorful twist.
- Sprinkle some smoked paprika or cayenne pepper to add a bit of warmth and depth.
- Stir in a little shredded low-fat cheese like mozzarella for extra melty goodness.
- Try adding cooked, crumbled turkey bacon for a protein boost without many calories.
How to Make Healthy Low Calorie Crispy Hashbrowns?
Ingredients You’ll Need:
Main Ingredients:
- 4 medium russet potatoes (about 1.5 pounds), peeled
- 1 small onion, finely chopped or grated
- 2 tablespoons whole wheat flour or oat flour (for binding)
- 1 large egg white (for binding)
- 2 tablespoons fresh parsley, finely chopped (optional)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and black pepper to taste
- Cooking spray or 1 tablespoon olive oil (or avocado oil) for cooking
How Much Time Will You Need?
You’ll need about 20 minutes total to prepare and cook these hashbrowns. Peeling, grating, and drying the potatoes takes around 10 minutes, with another 10 minutes to cook them until golden and crispy. It’s a quick and easy recipe that doesn’t take long from start to finish!
Step-by-Step Instructions:
1. Prepare and Dry the Potatoes:
Start by peeling your russet potatoes, then grate them using a coarse grater. To stop them from turning brown, immediately place the grated potatoes in a large bowl filled with cold water. Next, drain the potatoes and put them on a clean kitchen towel or cheesecloth. Squeeze out as much liquid as you can—this will help make your hashbrowns crispy.
2. Mix the Hashbrown Ingredients:
In a big bowl, combine the dried grated potatoes with the finely grated onion, whole wheat or oat flour, egg white, chopped parsley (if using), garlic powder, onion powder, salt, and pepper. Mix everything well so all the flavors come together and the mixture holds.
3. Cook Until Crispy:
Heat a non-stick skillet over medium heat and lightly spray with cooking oil or brush with a little olive or avocado oil. Scoop about ¼ cup of the potato mixture into the skillet and gently press it into a thin patty with a spatula. Cook for about 3 to 4 minutes on one side until golden brown and crispy. Then flip carefully and cook the other side for another 3 to 4 minutes. Place cooked hashbrowns on a paper towel-lined plate to absorb any extra oil. Repeat with the remaining mixture, adding oil as needed.
4. Serve and Enjoy:
Serve your crispy hashbrowns warm! They’re delicious with ketchup, salsa, or any healthy dipping sauce you enjoy. Perfect for a satisfying breakfast or a tasty side dish any time.
Can I Use Frozen Potatoes for These Hashbrowns?
Yes, you can use frozen shredded potatoes, but be sure to thaw them completely and squeeze out all excess moisture before cooking to ensure they crisp up nicely.
Can I Make These Hashbrowns Ahead of Time?
Absolutely! Prepare the mixture and form the patties, then refrigerate them for up to 24 hours before cooking. Cook just before serving for the best crispiness.
How Should I Store Leftover Hashbrowns?
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a skillet over medium heat to crisp them up again, or use the oven at 350°F (175°C) for 10 minutes.
What Can I Substitute for Egg White in This Recipe?
If you prefer an egg-free option, try mixing 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for 5 minutes to thicken. This makes a great vegan binding substitute.
