Low Fat Classic Crispy Hash Browns
Transform your breakfast game with these **Low Fat Classic Crispy Hash Browns**, a healthier twist on a timeless favorite. Made with freshly grated russet potatoes and a touch of onion for added depth, this recipe balances irresistible crispiness with light seasonings like garlic powder and black pepper. The secret to their golden perfection lies in rinsing and thoroughly drying the shredded potatoes, ensuring every bite is delectably crunchy. With just a teaspoon of olive oil and non-stick cooking spray, this low-fat alternative skips the excess grease while delivering restaurant-quality results. Ideal as a side for breakfast or brunch, these hash browns are quick to prepare, taking only 35 minutes from start to finish. Whether paired with eggs or enjoyed solo, this dish is a crispy, flavorful crowd-pleaser you’ll love returning to again and again.
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Recipe Information
Ingredients
- 2 large russet potatoes
- 0.5 medium onion
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 as needed non-stick cooking spray
- 1 teaspoon olive oil
- 0.5 teaspoon garlic powder
Instructions
Begin by peeling the potatoes. Rinse them under cold water to remove any residues.
Use a box grater or food processor to shred the potatoes. Alternatively, use a mandoline for julienne slicing. Place the shredded potatoes in a large bowl of cold water to prevent them from browning and to remove excess starch, which will help in achieving a crispy texture.
Peel and finely grate the onion. You can use a food processor for a finer texture.
Drain the potatoes through a colander and then place them onto a clean dish towel or paper towels. Squeeze out as much moisture as possible. Moisture is the enemy of crispiness.
In a mixing bowl, combine the drained potatoes, grated onion, salt, pepper, and garlic powder. Toss everything together until well mixed.
Heat a large non-stick skillet or griddle over medium-high heat. Lightly coat the bottom of the skillet with the non-stick cooking spray and add the teaspoon of olive oil for flavor.
Once the pan is hot, add the potato mixture pressing down with a spatula to flatten. Cook the hash browns in a single masa, avoiding overcrowding.
Allow the bottom to cook undisturbed for about 7-8 minutes or until golden brown and crispy.
Carefully flip the potatoes. If the hash browns are too big to flip in one go, cut them into smaller sections first.
Continue cooking the other side for an additional 7-8 minutes, or until they are golden brown and crispy to your liking.
Taste and adjust the seasoning if necessary. Serve immediately while hot as a side for breakfast or brunch.
Nutrition Facts
Calories |
752 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.4 g | 18% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2447 mg | 106% | |
| Total Carbohydrate | 141.3 g | 51% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 10.5 g | ||
| Protein | 18.7 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 114 mg | 9% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 3513 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
