These Healthy Low Calorie Crispy Hashbrowns are a delicious way to enjoy a classic breakfast favorite without the extra calories. Made with shredded potatoes that get perfectly crispy on the outside and tender on the inside, they have that wonderful crunch you love. Plus, they’re made with simple ingredients and cooked just right for a golden finish every time.
I really like making these when I want a lighter start to the day that still feels satisfying. Instead of frying them deep in oil, I use a little bit of cooking spray or a small amount of oil in the pan, which helps keep them crisp and not greasy. It’s also fun to add a pinch of your favorite herbs or spices to mix things up without adding calories.
One of my favorite ways to serve these hashbrowns is alongside scrambled eggs and fresh fruit for an easy, balanced breakfast. They also make a great side dish for lunch or dinner when you want something crunchy but light. I find that making a big batch in the morning means leftovers that reheat wonderfully, so you have a tasty snack ready to go!
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Key Ingredients & Substitutions
Russet Potatoes: These are the best for crispy hashbrowns because they have a high starch content. You can try Yukon Gold for a creamier texture, but they might not crisp as well.
Egg White: Egg white helps hold the patties together without adding fat. If you prefer, use a whole egg for extra binding, but that will add a bit more calories.
Flour: Whole wheat or oat flour adds a little fiber. You can swap with almond flour or gluten-free flour if needed, but adjust the amount slightly as absorbency varies.
Onion: Grated onion adds flavor but is optional. If you don’t have fresh onion, a pinch of onion powder works fine.
Cooking Oil: Using just a small amount of olive oil or cooking spray keeps these hashbrowns low calorie but crispy. Avoid deep frying to keep it healthy.
How Do You Get Hashbrowns Crispy Without Using a Lot of Oil?
The secret is to squeeze out as much water as possible from the grated potatoes before cooking. Moisture steams the potatoes, preventing crispiness.
- Use a clean kitchen towel or cheesecloth and twist firmly to remove water.
- Preheat your pan well and use medium heat to get a golden crust without burning.
- Don’t overcrowd the pan — cook in batches so each patty has space.
- Flip gently when the edges look golden and the bottom is crisp.
These steps help you achieve that satisfying crunch without needing much oil, making the hashbrowns lighter but still tasty!
Equipment You’ll Need
- Box grater or food processor – makes shredding potatoes quick and easy.
- Clean kitchen towel or cheesecloth – essential for squeezing out excess moisture for crispy hashbrowns.
- Large mixing bowl – to mix all your ingredients evenly without mess.
- Non-stick skillet – helps cook hashbrowns evenly with minimal oil and prevents sticking.
- Spatula – for flipping hashbrown patties gently without breaking them.
Flavor Variations & Add-Ins
- Add finely chopped bell peppers or green onions to the potato mix for extra color and a fresh taste.
- Sprinkle some smoked paprika or cayenne pepper into the batter for a little smoky or spicy kick.
- Mix in a small amount of shredded reduced-fat cheese like cheddar or mozzarella for melty goodness without many calories.
- Swap potatoes for grated sweet potatoes or a mix of both for a sweeter, nutrient-packed version.
Healthy Low Calorie Crispy Hashbrowns
Ingredients You’ll Need:
Main Ingredients:
- 4 medium russet potatoes (about 2 pounds)
- 1 small onion, finely grated (optional for flavor)
- 1 large egg white (or whole egg for binding, optional)
- 2 tablespoons whole wheat flour or oat flour (or any preferred flour)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and black pepper to taste
- Cooking spray or 1 tablespoon olive oil (for cooking)
- Fresh parsley, chopped (for garnish)
- Low-fat Greek yogurt or light sour cream (optional, for serving)
How Much Time Will You Need?
Preparing and cooking these hashbrowns will take about 30 minutes in total—15 minutes to peel, grate, and mix the potatoes and ingredients, and around 15 minutes to cook the patties until they’re golden and crispy.
Step-by-Step Instructions:
1. Prepare the Potatoes and Onion:
Peel and grate the potatoes using a box grater or food processor. Then, place the grated potatoes in a clean kitchen towel or cheesecloth and squeeze out as much moisture as you can; this helps the hashbrowns get crispy. If using, grate the onion and squeeze out its moisture as well.
2. Mix the Ingredients:
In a large bowl, combine the grated potatoes, grated onion (if using), egg white, flour, garlic powder, onion powder, salt, and pepper. Stir everything together well to evenly incorporate the flavors.
3. Cook the Hashbrowns:
Heat a non-stick skillet over medium heat and lightly spray or brush with olive oil. Take about 2 tablespoons of the potato mixture, shape it into a flat patty roughly 3-4 inches wide, and place it onto the skillet. Cook without moving for 4-5 minutes, until the bottom turns golden brown and crispy. Then carefully flip and cook the other side for another 4-5 minutes. Remove cooked patties to a paper towel-lined plate to soak up any extra oil. Repeat with remaining mixture, adding more oil as needed.
4. Serve and Enjoy:
Once cooked, sprinkle your crispy hashbrowns with fresh chopped parsley. Serve warm with a side of low-fat Greek yogurt or light sour cream, if desired, for a tasty and satisfying low-calorie meal.
Can I Use Frozen Potatoes to Make These Hashbrowns?
Yes, you can use frozen shredded potatoes, but be sure to thaw and squeeze out excess moisture before cooking to keep them crispy.
How Can I Make These Hashbrowns Vegan?
Simply skip the egg white or replace it with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) to help bind the patties.
What’s the Best Way to Store Leftovers?
Store leftover hashbrowns in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat to restore their crispiness.
Can I Bake These Instead of Frying?
Yes! Arrange the patties on a baking sheet lined with parchment paper, spray lightly with oil, and bake at 425°F (220°C) for about 15-20 minutes, flipping halfway through for even crispiness.
