Healthy Low Calorie Crispy Hashbrowns are the perfect way to enjoy that golden, crunchy potato goodness without the extra guilt. Made with simple ingredients and cooked to crispy perfection, these hashbrowns bring together the satisfying crunch and soft inside that everyone loves. They’re light, tasty, and great for starting your day off right or as a fun side dish any time.
I love making these when I want a comforting breakfast but don’t want to use a lot of oil or add unnecessary calories. A little tip I follow is to squeeze out as much moisture as possible from the shredded potatoes before cooking—that’s the secret to getting them really crispy. It makes all the difference and keeps them from getting soggy.
These hashbrowns are awesome with just a sprinkle of salt and pepper, or served alongside eggs and fresh fruit for a balanced meal. I also like to add some chopped herbs or a dash of hot sauce to mix things up. They’re a simple but satisfying treat that has become a staple in my kitchen because they feel light but still hit that crispy craving perfectly.
Key Ingredients & Substitutions
Russet potatoes: These are great for hashbrowns because they’re starchy and get crispy. If you want a lower-carb alternative, try finely shredded zucchini or cauliflower, but keep in mind they may need less cooking time.
Olive or avocado oil: Both are healthy oils with good flavor. If you want a neutral taste, sunflower or grapeseed oil works well. Avoid butter if you want to keep calories low.
Seasonings: Salt and pepper are simple but essential. Garlic or onion powder add nice flavor without extra calories. Fresh herbs like parsley or chives on top freshen the dish nicely.
Optional toppings: Low-fat Greek yogurt or light sour cream add creaminess without many calories. You can also try salsa or a splash of hot sauce for extra zing.
How Do You Get Hashbrowns Crispy and Not Soggy?
The key is removing moisture from shredded potatoes before cooking — this makes a big difference!
- After grating, wrap the potatoes in a clean towel and squeeze tightly to remove water.
- Dry potatoes crisp up better and brown evenly in the pan.
- Cook on medium-high heat with enough oil to coat the pan, but not so much that the hashbrowns swim in it.
- Don’t disturb the patties too soon—let each side brown fully before flipping to keep them intact and crispy.
- Drain cooked hashbrowns on paper towels to remove excess oil and keep them crunchy.
Equipment You’ll Need
- Box grater or food processor with shredding blade – makes grating potatoes quick and easy for perfect texture.
- Clean kitchen towels or paper towels – essential for squeezing out excess moisture to get crispy hashbrowns.
- Large non-stick skillet – helps cook hashbrowns evenly without sticking or breaking apart.
- Spatula – for flipping the hashbrowns gently without ruining their shape.
- Paper towels – to drain excess oil after cooking and keep hashbrowns crisp.
Flavor Variations & Add-Ins
- Add finely chopped onions or scallions for extra flavor and a slight crunch.
- Mix in shredded zucchini or carrots to boost nutrition and add a fresh twist.
- Sprinkle in some smoked paprika or cayenne pepper for a subtle smoky or spicy kick.
- Top with a little shredded low-fat cheddar or parmesan cheese for a tasty, melty finish.
Healthy Low Calorie Crispy Hashbrowns
Ingredients You’ll Need:
Main Ingredients:
- 4 medium russet potatoes (about 1.5 lbs)
- 2 tablespoons olive oil or avocado oil
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- Optional: ¼ teaspoon garlic powder or onion powder
For Garnish and Serving:
- Fresh parsley or chives (optional)
- Low-fat Greek yogurt or light sour cream (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 20 minutes to cook, totaling around 30 minutes from start to finish. The prep involves grating and drying the potatoes, and the cooking time includes making crispy patties in batches.
Step-by-Step Instructions:
1. Grate and Dry the Potatoes:
Peel the potatoes and grate them using the large holes of a box grater or food processor. Place the grated potatoes onto a clean kitchen towel or several layers of paper towels, wrap them up, and squeeze firmly to remove as much moisture as possible. Removing water helps the hashbrowns crisp up nicely.
2. Season the Potatoes:
Transfer the dried shredded potatoes into a bowl. Sprinkle with salt, black pepper, and optional garlic or onion powder. Toss well so the seasonings are evenly distributed.
3. Cook the Hashbrowns:
Heat the olive or avocado oil in a large non-stick skillet over medium-high heat. When the oil is hot, scoop about ½ cup of the shredded potatoes into the skillet for each hashbrown. Use a spatula to gently press and flatten each patty to about ½ inch thick. Cook undisturbed for 4-5 minutes until the edges are golden and crisp. Carefully flip each hashbrown and cook for another 4-5 minutes on the other side until equally golden and crispy.
4. Drain and Serve:
Remove the cooked hashbrowns from the skillet and place them on a plate lined with paper towels to soak up any excess oil. Repeat the cooking process with the remaining potatoes, adding more oil if needed. Serve hot—optionally topped with a dollop of low-fat Greek yogurt or light sour cream and a sprinkle of fresh parsley or chives for an extra touch of flavor.
Can I Use Frozen Potatoes for Hashbrowns?
Yes, you can use frozen shredded potatoes to save time! Just make sure to thaw them completely and squeeze out extra moisture before cooking to get them crispy.
How Can I Make These Hashbrowns Even Lower in Calories?
Try using a non-stick skillet with a light spray of oil instead of pouring oil. You can also bake them in the oven on a parchment-lined sheet at 425°F (220°C) for about 20-25 minutes, flipping halfway through.
Can I Add Other Vegetables to My Hashbrowns?
Absolutely! Finely shredded zucchini, carrots, or onions work well. Just be sure to squeeze out excess moisture from any veggies with high water content to keep them crispy.
What’s the Best Way to Reheat Leftover Hashbrowns?
Reheat leftovers in a non-stick pan over medium heat to restore crispiness rather than microwaving, which may make them soggy. You can also use a toaster oven or regular oven at 350°F (175°C) until warmed through.