Low Fat Classic Crispy Hash Browns
Start your day with these irresistibly golden and *Low Fat Classic Crispy Hash Browns*—a lighter take on a beloved breakfast staple! Made with just a few pantry essentials like russet potatoes, a touch of olive oil, grated onion, and a sprinkle of garlic powder, these hash browns deliver maximum crispiness without the extra grease. By soaking the shredded potatoes to remove starch and squeezing out excess moisture, you’ll achieve that coveted crunchy texture that pairs perfectly with eggs, toast, or your favorite brunch dish. Plus, the recipe uses non-stick cooking spray and minimal oil, making it a healthier alternative to traditional hash browns without compromising on flavor. Ready in just 35 minutes, these hash browns are a must-try for anyone seeking a low-fat, delicious breakfast side! Perfect for meal prep or a quick brunch crowd-pleaser.
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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
Directions
Step 1
Begin by peeling the potatoes. Rinse them under cold water to remove any residues.
Step 2
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.
Step 3
Peel and finely grate the onion. You can use a food processor for a finer texture.
Step 4
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.
Step 5
In a mixing bowl, combine the drained potatoes, grated onion, salt, pepper, and garlic powder. Toss everything together until well mixed.
Step 6
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.
Step 7
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.
Step 8
Allow the bottom to cook undisturbed for about 7-8 minutes or until golden brown and crispy.
Step 9
Carefully flip the potatoes. If the hash browns are too big to flip in one go, cut them into smaller sections first.
Step 10
Continue cooking the other side for an additional 7-8 minutes, or until they are golden brown and crispy to your liking.
Step 11
Taste and adjust the seasoning if necessary. Serve immediately while hot as a side for breakfast or brunch.
Nutrition Facts
| Serving size | (697.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 751.7 |
| Total Fat 14.4g | 0% |
| Saturated Fat 2.2g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 0mg | 0% |
| Sodium 2447.2mg | 0% |
| Total Carbohydrate 141.3g | 0% |
| Dietary Fiber 11.9g | 0% |
| Total Sugars 10.5g | |
| Protein 18.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 114.4mg | 0% |
| Iron 7.6mg | 0% |
| Potassium 3512.6mg | 0% |
Source of Calories