Healthy Low Calorie Crispy Hashbrowns are a simple and delicious way to start your morning without any guilt. These hashbrowns bring together the perfect crunch on the outside with tender, warm potatoes on the inside, all while keeping calories in check. They’re made with just a few wholesome ingredients, and they crisp up beautifully in the pan or oven.
I love making these hashbrowns on weekend mornings when I want something comforting but not heavy. One of my favorite tricks is to squeeze out as much moisture as possible from the grated potatoes before cooking—that’s the secret to that satisfying crispy edge everyone loves. Plus, adding a little seasoning makes a big difference without adding extra calories.
These hashbrowns are great on their own or paired with eggs, a side of fresh fruit, or even a dollop of Greek yogurt for a tasty twist. I find they’re a wonderful way to enjoy the classic comfort of hashbrowns in a lighter, healthier way that still feels special. They quickly became a favorite in my kitchen, especially on busy mornings when I want something fast, tasty, and filling.
Key Ingredients & Substitutions
Russet Potatoes: These are the best choice for crispy hashbrowns due to their high starch content. You can substitute with Yukon Gold for a creamier texture but expect less crispiness.
Onion: Adding onion is optional but adds a nice mild sweetness. If you’re not a fan, simply leave it out or try finely diced green onions for a fresh twist.
Olive Oil or Avocado Oil: Both are healthy fats that help achieve a golden crust without extra calories from butter. Use avocado oil for a higher smoke point if you want extra crispness.
Seasonings: Salt and pepper are basics. Garlic powder or smoked paprika add subtle flavor without calories. Feel free to experiment with herbs like thyme or rosemary.
How Do You Get Hashbrowns Extra Crispy Without Using Too Much Oil?
The key is removing moisture from the grated potatoes. Here’s how:
- After grating, place potatoes (and onion if using) in a clean kitchen towel or paper towels.
- Squeeze tightly to remove as much water as you can—this prevents sogginess when cooking.
- Use just enough oil to coat the pan, about 1-2 tablespoons, and cook over medium-high heat.
- Avoid crowding the pan to let steam escape and help each piece crisp up.
- Flip carefully and cook until both sides are golden brown and crunchy.
This method ensures crispy hashbrowns with less oil, keeping the recipe low calorie but full of texture and flavor.
Equipment You’ll Need
- Box grater – perfect for shredding potatoes evenly, which helps them cook consistently crispy.
- Clean kitchen towel or paper towels – essential for squeezing out excess moisture for the crispiest results.
- Non-stick or cast-iron skillet – I prefer cast iron because it holds heat well and browns hashbrowns evenly without sticking.
- Spatula – a thin, flexible spatula helps flip hashbrowns gently without breaking them apart.
Flavor Variations & Add-Ins
- Add finely chopped green onions or chives for a fresh, mild onion flavor that brightens the dish.
- Mix in a small handful of shredded low-fat cheese for extra gooeyness and taste without too many extra calories.
- Stir in some cooked and crumbled turkey bacon or lean ham for a protein boost and smoky flavor.
- Try adding a pinch of smoked paprika or cayenne pepper for a little heat and smoky depth that wakes up the taste buds.
Healthy Low Calorie Crispy Hashbrowns
Ingredients You’ll Need:
Main Ingredients:
- 2 large russet potatoes (about 1 pound)
- 1 small onion (optional)
- 1-2 tablespoons olive oil or avocado oil (for healthier fat)
- Salt, to taste
- Freshly ground black pepper, to taste
- Optional: ½ teaspoon garlic powder or smoked paprika for extra flavor
- Optional garnish: fresh parsley
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation, including grating and squeezing moisture from the potatoes, plus about 10 minutes cooking time. Overall, you can have crispy delicious hashbrowns ready to serve in around 25 minutes.
Step-by-Step Instructions:
1. Grate and Drain Potatoes and Onion
Start by peeling the potatoes and grating them using the large holes of a box grater. If you’re using an onion, grate it as well. Place the grated potatoes and onion into a clean kitchen towel or several layers of paper towels and squeeze firmly to remove as much moisture as possible. This helps ensure super crispy hashbrowns.
2. Season the Potato Mixture
Transfer the drained potatoes and onion to a large bowl. Add salt, pepper, and any optional spices like garlic powder or smoked paprika. Stir gently to combine.
3. Cook the Hashbrowns Until Crispy
Heat the olive or avocado oil in a large non-stick or cast-iron skillet over medium-high heat. When the oil is hot, spoon portions of the potato mixture into the pan, pressing them down gently to form rounds about 3-4 inches wide. Cook for 3-5 minutes on each side, or until golden brown and crispy. Be sure not to crowd the pan so each hashbrown crisps evenly. Flip carefully with a spatula and cook the other side the same way.
4. Drain and Serve
Remove the cooked hashbrowns to a paper towel-lined plate to absorb any excess oil. Serve warm right away, garnished with fresh parsley if you like. These go great with ketchup, a light yogurt dip, or your favorite low-calorie condiments.
Enjoy tasty, healthy hashbrowns that are crispy on the outside and tender inside, made with minimal oil for a low-calorie, satisfying breakfast or snack!
Can I Use Frozen Potatoes for These Hashbrowns?
Yes, you can use frozen grated potatoes, but make sure to thaw them completely and squeeze out all excess moisture before cooking. This helps achieve the crispy texture you want.
How Do I Store Leftover Hashbrowns?
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat them in a skillet over medium heat to keep them crispy instead of microwaving, which can make them soggy.
Can I Bake These Instead of Frying?
Absolutely! Spread the grated potato mixture in thin patties on a baking sheet lined with parchment paper. Lightly brush with oil and bake at 425°F (220°C) for about 25-30 minutes, flipping halfway, until golden and crispy.
What Can I Use Instead of Onion?
If you don’t like onion or want to avoid it, you can leave it out or substitute with finely chopped green onions or shallots for a milder flavor.
