Healthy Low Calorie Crispy Hashbrowns are a simple and tasty way to enjoy a classic breakfast favorite without any guilt. These hashbrowns come out golden and crunchy on the outside, tender on the inside, and use just a few wholesome ingredients to keep things light and fresh. You still get that perfect crispy texture that makes hashbrowns so satisfying, but with fewer calories to worry about.
I love making these hashbrowns when I want something quick and comforting that won’t weigh me down. A little tip I have is to squeeze out as much moisture as you can from the potatoes before cooking to get that extra crunch. It makes all the difference! Plus, seasoning them well with just salt and pepper lets the simple potato flavor really shine through.
These hashbrowns are fantastic served alongside eggs and fresh fruit for a bright, balanced breakfast. I also enjoy adding a sprinkle of fresh herbs or a dash of hot sauce to mix things up. It’s a small change that makes breakfast feel special without much extra effort. I find myself making these often because they’re just so easy and hit that crispy, satisfying spot every time.
Key Ingredients & Substitutions
Potatoes: Russet potatoes are ideal here because they have less moisture and more starch, helping you get crispy edges. If you want a lighter option, sweet potatoes also work and add natural sweetness.
Onion: Adding grated onion boosts flavor without extra calories. It’s optional but I recommend it for depth. If you don’t have fresh onion, a pinch of onion powder can also add a subtle taste.
Oil: Use healthy oils like olive or avocado oil. They withstand medium heat well and add good flavor. For fewer calories, you can use cooking spray, but some oil is important for crispiness.
How Do You Get Perfectly Crispy Hashbrowns Without Soggy Sides?
The secret is squeezing out water from the grated potatoes. Too much moisture means soggy hashbrowns. Use a clean towel or cheesecloth and press firmly to remove as much liquid as possible.
- Grate potatoes, then tightly squeeze to drain moisture.
- If you’re using onion, do the same to avoid wetness.
- Shape thin, flat patties so the heat reaches evenly and crisps all areas.
- Cook on medium-high heat without moving the patties for several minutes. This helps form a crust.
- Flip carefully and cook until both sides are golden brown.
Patience is key here—don’t rush by flipping too soon or crowding the pan. This allows hashbrowns to get crispy and keeps the inside soft and tender.
Equipment You’ll Need
- Box grater or food processor – makes grating the potatoes quick and even for perfect texture.
- Clean kitchen towel or cheesecloth – essential for squeezing out moisture to get crispy hashbrowns.
- Large non-stick skillet – helps cook hashbrowns evenly without sticking and makes flipping easy.
- Spatula – a thin, wide spatula works best to flip hashbrowns gently without breaking them.
- Paper towels – great for draining excess oil and keeping your hashbrowns crisp.
Flavor Variations & Add-Ins
- Add finely chopped green onions or chives for a fresh, mild onion flavor that’s different from raw grated onion.
- Mix in a small amount of shredded low-fat cheese for a melty, cheesy twist that adds richness without a lot of calories.
- Include grated zucchini or carrot for extra veggies and natural sweetness; just be sure to squeeze out moisture well.
- Sprinkle smoked paprika or a pinch of cayenne pepper for a subtle smoky or spicy kick that livens up simple hashbrowns.
Healthy Low Calorie Crispy Hashbrowns
Ingredients You’ll Need:
For The Hashbrowns:
- 3 medium russet potatoes (about 1 pound)
- 1 small onion, finely grated (optional)
- 2 tablespoons olive oil or avocado oil
- Salt, to taste
- Freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
- Cooking spray (optional, for less oil)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 15 to 20 minutes to cook, depending on how many hashbrowns you make. In total, you’ll spend roughly 30 to 35 minutes making these crispy, healthy hashbrowns from start to finish.
Step-by-Step Instructions:
1. Prepare the Potatoes and Onion:
First, peel your potatoes and grate them coarsely using a box grater or a food processor. Then, place the grated potatoes into a clean kitchen towel or cheesecloth and squeeze tightly to remove as much moisture as you can—this is key to getting the hashbrowns nice and crispy. If you like, grate a small onion as well and squeeze out its moisture before mixing it with the potatoes.
2. Season and Shape the Patties:
Put the grated potato (and onion, if used) into a bowl and season with salt and freshly ground black pepper. Toss everything together well. Heat the olive or avocado oil in a large non-stick skillet over medium-high heat. Take about 1/4 cup of the mixture and shape it into a thin patty with your hands. Gently place the patties into the hot skillet without overcrowding.
3. Cook Until Golden and Crispy:
Cook the patties for 4 to 5 minutes on one side without moving them so they get golden and crisp. Carefully flip them and cook the other side for another 4 to 5 minutes. Remove cooked hashbrowns and place them on a paper towel-lined plate to absorb any excess oil. Repeat with the remaining potato mixture, adding more oil if necessary.
4. Serve and Enjoy:
Once cooked, sprinkle your hashbrowns with fresh chopped parsley for a bit of color and brightness. Serve warm by themselves or alongside your favorite healthy sides and dips like Greek yogurt or ketchup.
Can I Use Frozen Potatoes for This Recipe?
Yes, you can use frozen shredded potatoes, but make sure to thaw them completely and squeeze out all excess moisture before cooking. This helps keep the hashbrowns crispy instead of soggy.
How Can I Make These Hashbrowns Lower in Oil?
Try using a non-stick skillet and cooking spray instead of pouring oil. You may need to cook over medium heat and flip carefully to prevent sticking while still getting a crispy texture.
Can I Prepare the Potato Mixture Ahead of Time?
It’s best to cook hashbrowns fresh for maximum crispiness, but you can grate and squeeze the potatoes in advance, then refrigerate the mixture for up to a day. Pat them dry again before cooking.
What’s the Best Way to Store and Reheat Leftovers?
Store leftover hashbrowns in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat for a few minutes to bring back crispiness rather than microwaving, which can make them soggy.
