These Healthy Low Calorie Crispy Hashbrowns are the perfect way to start your morning with a bit of crunch and a lot of flavor without feeling weighed down. Made with shredded potatoes that get golden and crispy on the outside while staying soft on the inside, they’re a lighter twist on a classic breakfast favorite.
I love making these hashbrowns because they’re so simple but still deliver that satisfying crispiness that everyone looks for. A little tip I’ve picked up is to squeeze out as much moisture as possible from the potatoes before cooking—this step really helps them get that perfect crunch. Plus, using just a small amount of oil keeps them healthy but still tasty.
My favorite way to serve these is alongside scrambled eggs and fresh fruit for a balanced breakfast that doesn’t feel heavy. They’re also great as a snack or a side dish whenever you want something crispy but light. I’ve found that these hashbrowns bring a little sunshine to my plate and start the day off just right!
Key Ingredients & Substitutions
Russet Potatoes: These are best for hashbrowns because they have a high starch content, giving you crispiness. If you can’t find russets, Yukon Gold potatoes work too, though they’re a bit creamier.
Onion (optional): Onion adds a nice flavor, but if you prefer a milder taste, you can skip it or replace it with garlic powder for a subtle kick.
Olive Oil or Avocado Oil: Both oils handle medium-high heat well and add healthy fats. If you want an oil with a neutral taste and high smoke point, try grapeseed oil.
How Do You Make Hashbrowns Crispy Without Using Too Much Oil?
The trick to getting crispy hashbrowns while keeping them healthy is removing excess moisture and cooking at the right temperature.
- Drain Well: After grating potatoes, squeeze them tightly in a towel to remove as much water as possible—this helps avoid sogginess.
- Preheat the Pan: Use a non-stick skillet and get the oil hot before adding the potato patties. Medium-high heat helps create a golden crust.
- Don’t Crowd the Pan: Cook in batches so the hashbrowns have space to crisp up rather than steam.
- Patience: Let them cook without moving them for several minutes to allow a crust to form before flipping gently.
Equipment You’ll Need
- Box grater or food processor – makes shredding potatoes quick and even.
- Clean kitchen towel or cheesecloth – perfect for squeezing out extra moisture to get crispiness.
- Non-stick skillet – helps hashbrowns cook evenly without sticking, so cleanup is easier.
- Spatula – essential for gently flipping hashbrowns without breaking them.
- Paper towels – great for draining excess oil after cooking to keep hashbrowns light.
Flavor Variations & Add-Ins
- Add finely chopped green onions or chives for a fresh, mild onion flavor that brightens the dish.
- Mix in a little smoked paprika or cayenne pepper for a spicy kick when you want more heat.
- Stir in grated zucchini along with potatoes to boost veggie content and add moisture.
- Try folding in a small amount of shredded low-fat cheese like mozzarella for extra gooeyness without too many calories.
How to Make Healthy Low Calorie Crispy Hashbrowns?
Ingredients You’ll Need:
Main Ingredients:
- 4 medium russet potatoes
- 1 small onion (optional)
- 1 tablespoon olive oil (or avocado oil)
- Salt, to taste
- Black pepper, to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation, including peeling, grating, and drying the potatoes, plus about 20-30 minutes for cooking the hashbrowns in batches. So overall, expect around 35-45 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Potatoes and Onion:
Start by peeling the russet potatoes and grating them using a box grater or food processor. If you want to add onion for flavor, grate the small onion as well. Once grated, place the potatoes (and onion) into a clean kitchen towel or cheesecloth and squeeze firmly to remove as much moisture as possible. This helps the hashbrowns get crispy.
2. Season and Heat the Pan:
Transfer the drained potato mixture to a bowl and season with salt and black pepper to your liking. Heat the olive oil in a large non-stick skillet over medium-high heat until hot.
3. Cook the Hashbrowns:
Take a handful of the grated potatoes and form it into a patty about ½ inch thick. Place it carefully in the hot skillet and press lightly with a spatula. Cook without moving for 4-5 minutes until the bottom is golden and crispy. Flip carefully and cook the other side for another 4-5 minutes. Transfer the cooked hashbrown to a paper towel-lined plate to drain excess oil if desired. Repeat with the rest of the potato mixture, adding more oil as needed.
4. Serve and Garnish:
Once all hashbrowns are cooked, garnish them with freshly chopped parsley. Serve warm as a delightful, healthy, and crispy breakfast side dish or snack.
Can I Use Frozen Potatoes for These Hashbrowns?
Yes, but be sure to thaw and drain them thoroughly before cooking. Frozen potatoes contain extra moisture, so squeezing out as much water as possible will help you achieve crispy results.
How Should I Store Leftover Hashbrowns?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat them in a skillet over medium heat to help restore their crispiness.
Can I Make These Hashbrowns in the Oven Instead?
Absolutely! Spread the potato patties on a parchment-lined baking sheet and bake at 425°F (220°C) for about 20-25 minutes, flipping halfway through, until golden and crispy.
What Can I Use Instead of Olive Oil?
Avocado oil or grapeseed oil are great alternatives with a high smoke point suitable for frying. Avoid oils with low smoke points like butter unless cooking at lower heat.
