Low Calorie Crispy Hashbrowns Recipe

I cracked a simple method for low calorie hashbrowns at home that rethinks Hashbrown Recipes by using one surprising pantry ingredient.

A photo of Low Calorie Crispy Hashbrowns Recipe

I love a crispy hashbrown that doesn’t wreck your day, and after way too many kitchen experiments I finally landed on a version that’s light but still seriously crunchy. Using simple russet potatoes and just a splash of olive oil, I kept the flavor honest while sneaking in tricks that give crazy crisp edges and a soft center you didn’t think was possible.

I binge Hashbrown Recipes and Tasty Recipes Videos when I need ideas, so this came from a bunch of tiny adjustments and happy accidents. If you like surprises and textures that pop, this one will make you curious.

Ingredients

Ingredients photo for Low Calorie Crispy Hashbrowns Recipe

  • Russets give starchy carbs and fiber, filling but not very high in protein at all
  • Onion adds mild sweetness and sharpness, tiny vitamins and antioxidants, very low calories per serving
  • Egg white adds lean protein and bind, cornstarch helps crisp with almost no fat added
  • A tablespoon oil gives golden crisp and healthy fats, so use sparingly though in moderation
  • Simple seasoning boosts flavor, salt raises sodium so taste before adding too much for health
  • Parsley or chives brighten and add freshness, tiny carbs and vitamins, totally optional but tasty

Ingredient Quantities

  • 2 medium russet potatoes (about 1 lb / 450 g), peeled
  • 1 small yellow onion, grated or finely chopped, optional
  • 1 large egg white or 1 teaspoon cornstarch, optional
  • 1 tablespoon olive oil or vegetable oil, or nonstick cooking spray
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons chopped fresh parsley or chives, optional

How to Make this

1. Peel and grate the potatoes with a box grater or food processor into a big bowl, add the grated onion now if you want onion, it’s optional.

2. Rinse the grated potatoes under cold water until the water runs mostly clear to wash away excess starch, or soak them a minute then drain.

3. Squeeze out as much water as you can using a clean dish towel or cheesecloth, twist and press hard until the potato feels almost dry, this is the single most important step for crispness.

4. Put the drained potatoes in a bowl, add the egg white or 1 teaspoon cornstarch (pick one), then stir in 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper and the chopped parsley or chives if using, mix well, if it still looks soggy add a tiny bit more cornstarch or squeeze more.

5. Heat a nonstick skillet over medium high and add 1 tablespoon olive oil or vegetable oil or spray with nonstick cooking spray, let the oil get hot but not smoking.

6. Form small patties about golf ball size and flatten them gently into 3 to 4 inch rounds, or drop spoonfuls into the pan and flatten with a spatula, do not overcrowd the pan, work in batches.

7. Cook the patties undisturbed 4 to 6 minutes until the bottoms are deep golden and crisp, press down once or twice with the spatula to squeeze out steam, lower heat a bit if they brown too fast.

8. Carefully flip and cook the other side 3 to 5 minutes until crisp and cooked through, transfer finished hashbrowns to a paper towel lined plate to drain briefly.

9. Taste and adjust seasoning if needed, sprinkle with more parsley or chives and serve right away for the best crunch, leftovers reheat best in a hot skillet or toaster oven to regain crispness.

Equipment Needed

1. Box grater or food processor with grating disk (either works, your call)
2. Large mixing bowl
3. Colander or fine mesh strainer for rinsing
4. Clean dish towel or cheesecloth to squeeze out the water
5. Measuring spoons
6. Nonstick skillet
7. Spatula for flipping and pressing the patties
8. Plate lined with paper towels for draining cooked hashbrowns

FAQ

A: Squeeze as much water as you can from the grated potatoes then dry them on a towel. Use a hot skillet and just a little oil or a quick spray. Press them flat and don’t crowd the pan so steam can escape. Flip once, let them get deep golden, and they’ll crisp up real good.

A: Yes. Spread them thin on a parchment lined sheet, spray or brush lightly with oil and bake at 425 F for about 20 to 30 minutes, turning once. For extra color hit them with the broiler for a minute but watch close so they don’t burn.

A: Roughly 120 to 170 calories per serving if you split into four, depends on how much oil you use and if you add egg white. Using cooking spray and cornstarch keeps the count lower.

A: Sure you can. They help bind and make edges crisp so without them the patties may fall apart easier. If you skip them just squeeze more water out and press them tight in the pan.

A: Keep in the fridge up to two days in an airtight container. Reheat in a skillet or oven to bring back the crunch. Microwaving makes them soggy so try to avoid that.

A: Keep it simple with salt pepper and fresh parsley or chives. For a twist add smoked paprika garlic powder or grated onion. If you want less oil try a nonstick skillet and only a spray of oil, it still works fine.

Low Calorie Crispy Hashbrowns Recipe Substitutions and Variations

  • Russet potatoes: swap with grated cauliflower (about 3 cups packed) for a much lower cal, low-carb version, or use Yukon Gold for a creamier, slightly less crisp result.
  • Egg white or cornstarch: use 1 tbsp plain nonfat Greek yogurt as a binder, or 1 tbsp all-purpose flour if you dont have cornstarch.
  • Olive oil: replace with 1 tbsp avocado oil or grapeseed oil, or just use nonstick cooking spray to cut fat and calories.
  • Parsley or chives: try chopped green onions, cilantro, or dill for a different fresh flavor.

Pro Tips

– Use a salad spinner or squeeze the shreds in a clean towel, then spread them out on a tray and chill 10 to 15 minutes. Chilled shreds firm up so the patties hold together better, and they brown more evenly when they hit the pan.

– If the mixture still seems wet, add a tiny bit more starch not salt, like 1/2 teaspoon cornstarch per potato or a spoonful of instant mashed potato flakes. Egg white is great if you want a lighter interior, cornstarch gives a drier, crunchier crust.

– Cook a small test patty first to check your heat and seasoning, then adjust. If the outsides are getting dark before the centers are done, finish the batch in a 375 F oven for a few minutes so you dont burn them while waiting for the middle to cook.

– For make ahead and leftovers: flash-freeze flattened patties on a sheet then store in a bag so you can cook from frozen; they crisp up nicely with a little oil in a hot skillet. To re-crisp cooked leftovers avoid the microwave, use a hot pan or toaster oven so they get back their crunch.

Low Calorie Crispy Hashbrowns Recipe

Low Calorie Crispy Hashbrowns Recipe

Recipe by Jot Punji

0.0 from 0 votes

I cracked a simple method for low calorie hashbrowns at home that rethinks Hashbrown Recipes by using one surprising pantry ingredient.

Servings

2

servings

Calories

248

kcal

Equipment: 1. Box grater or food processor with grating disk (either works, your call)
2. Large mixing bowl
3. Colander or fine mesh strainer for rinsing
4. Clean dish towel or cheesecloth to squeeze out the water
5. Measuring spoons
6. Nonstick skillet
7. Spatula for flipping and pressing the patties
8. Plate lined with paper towels for draining cooked hashbrowns

Ingredients

  • 2 medium russet potatoes (about 1 lb / 450 g), peeled

  • 1 small yellow onion, grated or finely chopped, optional

  • 1 large egg white or 1 teaspoon cornstarch, optional

  • 1 tablespoon olive oil or vegetable oil, or nonstick cooking spray

  • 1/2 teaspoon kosher salt

  • 1/4 teaspoon freshly ground black pepper

  • 2 tablespoons chopped fresh parsley or chives, optional

Directions

  • Peel and grate the potatoes with a box grater or food processor into a big bowl, add the grated onion now if you want onion, it's optional.
  • Rinse the grated potatoes under cold water until the water runs mostly clear to wash away excess starch, or soak them a minute then drain.
  • Squeeze out as much water as you can using a clean dish towel or cheesecloth, twist and press hard until the potato feels almost dry, this is the single most important step for crispness.
  • Put the drained potatoes in a bowl, add the egg white or 1 teaspoon cornstarch (pick one), then stir in 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper and the chopped parsley or chives if using, mix well, if it still looks soggy add a tiny bit more cornstarch or squeeze more.
  • Heat a nonstick skillet over medium high and add 1 tablespoon olive oil or vegetable oil or spray with nonstick cooking spray, let the oil get hot but not smoking.
  • Form small patties about golf ball size and flatten them gently into 3 to 4 inch rounds, or drop spoonfuls into the pan and flatten with a spatula, do not overcrowd the pan, work in batches.
  • Cook the patties undisturbed 4 to 6 minutes until the bottoms are deep golden and crisp, press down once or twice with the spatula to squeeze out steam, lower heat a bit if they brown too fast.
  • Carefully flip and cook the other side 3 to 5 minutes until crisp and cooked through, transfer finished hashbrowns to a paper towel lined plate to drain briefly.
  • Taste and adjust seasoning if needed, sprinkle with more parsley or chives and serve right away for the best crunch, leftovers reheat best in a hot skillet or toaster oven to regain crispness.

Notes

  • Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

  • Serving Size: 267g
  • Total number of serves: 2
  • Calories: 248kcal
  • Fat: 7g
  • Saturated Fat: 1g
  • Trans Fat: 0g
  • Polyunsaturated: 0.7g
  • Monounsaturated: 5g
  • Cholesterol: 0mg
  • Sodium: 385mg
  • Potassium: 1006mg
  • Carbohydrates: 43g
  • Fiber: 5.8g
  • Sugar: 3.3g
  • Protein: 4.8g
  • Vitamin A: 50IU
  • Vitamin C: 12.5mg
  • Calcium: 30mg
  • Iron: 1.9mg

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