Healthy Low Calorie Crispy Hashbrowns are the perfect way to start your morning with a satisfying crunch without the extra guilt. They’re made from simple ingredients like grated potatoes, a touch of seasoning, and just enough oil to get that golden, crispy outside while keeping the inside tender and flavorful. These hashbrowns prove that you don’t have to sacrifice taste or texture to keep things light and healthy.
I love making these hashbrowns when I want a quick, comforting breakfast that feels a little special but doesn’t take forever to prepare. One of my favorite tricks is to squeeze out any extra moisture from the grated potatoes before cooking—they crisp up so much better that way! Plus, using a non-stick skillet means I can use less oil but still get that perfect crunch.
They’re great served alongside eggs, a fresh salad, or even as a crispy base for avocado and tomatoes. Whenever I make a batch, everyone ends up reaching for seconds because they just can’t get enough of that crispy texture. It’s a recipe that makes weekday mornings feel a little more exciting and guilt-free at the same time.
Key Ingredients & Substitutions
Potatoes: Russet potatoes are best here because they have a high starch content, making your hashbrowns crisp up nicely. If you want a different option, Yukon Golds can work, but they might be a bit less crispy.
Onion: Adding a small grated onion is optional but adds a nice mild flavor. If you want to skip it, just increase the salt a little or add a pinch of garlic powder for extra taste.
Oil: Use olive or avocado oil for a healthy fat choice and good heat tolerance. If you want to cut calories further, try using a non-stick spray, but keep a close eye so they don’t stick or burn.
How Do You Get Hashbrowns Extra Crispy Without Too Much Oil?
The secret is removing moisture from the grated potatoes before cooking—this step is key! Here’s how:
- Grate potatoes and onion (if using).
- Place them in a clean towel and squeeze tightly to remove as much water as you can.
- Dry potatoes crisp up better and need less oil to cook.
Also, use a non-stick pan and heat the oil before adding the potato patties. Let them cook undisturbed to form a golden crust, then flip carefully. This gives you crispy edges without soaking them in fat.
Equipment You’ll Need
- Box grater or food processor with a grating blade – makes quick work of shredding potatoes evenly for consistent crispiness.
- Clean kitchen towel or cheesecloth – essential for squeezing out moisture so your hashbrowns get nice and crispy.
- Large non-stick skillet – helps you cook with less oil and prevents sticking while getting a golden crust.
- Spatula – a thin, flexible spatula lets you flip hashbrowns gently without breaking them apart.
- Paper towels – useful for draining excess oil after cooking to keep them light and less greasy.
Flavor Variations & Add-Ins
- Add finely chopped bell peppers or green onions into the potato mix for a pop of color and fresh flavor.
- Mix in a small amount of shredded low-fat cheese like mozzarella or cheddar for a melty, cheesy twist.
- Try stirring in cooked, crumbled turkey bacon or lean ham to add protein and smoky notes.
- Sprinkle in some smoked paprika or garlic powder to give the hashbrowns a mild, smoky kick that’s great for breakfast or brunch.
Healthy Low Calorie Crispy Hashbrowns
Ingredients You’ll Need:
Main Ingredients:
- 4 medium russet potatoes (about 1.5 pounds)
- 1 small onion (optional)
- 1 tablespoon olive oil or avocado oil (for lighter option)
- Salt, to taste
- Freshly ground black pepper, to taste
- Non-stick cooking spray or additional oil as needed
Optional Toppings:
- Greek yogurt or low-fat sour cream
- Chopped fresh chives or green onions
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, including peeling, grating, and squeezing the potatoes. Cooking the hashbrowns will take around 20 minutes, depending on your pan size and stove heat. Overall, you can have crispy, healthy hashbrowns ready in about 35 minutes.
Step-by-Step Instructions:
1. Grate and Prepare Potatoes:
First, peel your potatoes and grate them coarsely using a box grater or food processor. If you like onion, grate that too and mix it with the potatoes. Then, put the grated mixture into a clean kitchen towel or cheesecloth and squeeze firmly to remove as much water as possible. This step is key to getting those crispy edges.
2. Season and Heat the Pan:
Transfer the dried potato and onion mixture into a large bowl. Season well with salt and freshly ground black pepper. Heat a large non-stick skillet over medium heat and add your olive or avocado oil. Let the oil warm but not smoke.
3. Cook the Hashbrowns:
Take about 1/4 cup of the potato mixture and gently flatten it into a thin round patty in the pan. Let it cook undisturbed for about 5–6 minutes until the bottom turns golden brown and crispy. Carefully flip it over and cook the other side for 4–5 minutes. Once done, transfer the cooked hashbrowns to a plate lined with paper towels to soak up any extra oil.
4. Repeat and Serve:
Continue cooking the remaining potato patties, adding more oil to the pan as needed. Serve your crispy hashbrowns warm with a dollop of Greek yogurt or low-fat sour cream and sprinkle fresh chopped chives or green onions on top for a fresh, light finish.
Can I Use Frozen Potatoes for This Recipe?
Frozen potatoes aren’t recommended because they contain extra moisture, which makes it harder to get crispy hashbrowns. If you do use frozen, thaw them completely and squeeze out all excess water before cooking.
How Should I Store Leftover Hashbrowns?
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, bake them in the oven at 375°F (190°C) for about 10 minutes or warm them in a skillet to keep their crispiness.
Can I Make These Hashbrowns Without Oil?
For best results and crispiness, a small amount of oil is necessary. However, you can try using non-stick cooking spray to reduce calories further, but be careful as the hashbrowns might not get quite as crispy.
How Do I Prevent Hashbrowns from Falling Apart When Flipping?
Make sure to press the patties firmly while cooking and let them cook undisturbed until the edges are golden brown. Using a thin, flexible spatula will help flip them gently without breaking.
