Healthy Low Calorie Crispy Hashbrowns are a simple and tasty way to start your day or add some crunch to any meal. These hashbrowns are golden and crispy on the outside but soft and tender inside, made with just a few wholesome ingredients that keep them light and satisfying. They’re the perfect balance of crispy texture without the extra oil or heavy calories.
I love making these hashbrowns when I want something comforting but also good for me. A quick tip I’ve found helpful is to squeeze out as much water as possible from the grated potatoes before cooking—this helps them get extra crispy and keeps them from getting soggy. It’s amazing how a little change like that can make such a big difference.
My favorite way to enjoy these hashbrowns is with a side of scrambled eggs and fresh fruit for a fresh, filling breakfast. They also make a great snack or a crunchy topping on salads or bowls. These crispy hashbrowns remind me of Sunday mornings when the kitchen fills with the smell of breakfast, and everyone is ready to dig in together. They’re easy, healthy, and always hit the spot!
Key Ingredients & Substitutions
Russet Potatoes: These potatoes are great for hashbrowns because of their high starch content which gives a fluffy inside and crispy outside. Sweet potatoes can be a tasty alternative with a bit more sweetness and nutrition.
Zucchini: This adds moisture and nutrients without many calories. If you don’t have zucchini, grated carrot works too, adding a touch of natural sweetness and color.
Egg White: Used to bind the patties without adding fat. For a vegan option, you can try a flax egg or a little mashed banana, but texture might vary slightly.
Whole Wheat or Oat Flour: Helps hold the hashbrowns together. If you prefer gluten-free, use almond flour or a gluten-free flour blend instead.
Olive or Avocado Oil: These oils are healthier choices for frying thanks to their good fats. You could also use a non-stick spray if you want to cut calories even more.
How Can You Get Crispy Hashbrowns with Less Oil?
Removing moisture from the grated potatoes is the secret to crispy hashbrowns with less oil. Here’s what I do:
- Grate the potatoes and place them in a clean towel.
- Squeeze firmly to remove as much water as you can—don’t rush this step!
- Let the patties sit a few minutes before frying so any extra moisture evaporates.
- Use just enough oil to coat the pan, then cook over medium heat to allow browning without burning.
- Flip carefully once the edges turn golden crisp, then cook the other side.
Taking these steps helps you enjoy delicious, crunchy hashbrowns without needing a lot of oil. It’s worth spending the extra minute squeezing out water for that perfect crunch!
Equipment You’ll Need
- Box grater or food processor with grating attachment – to quickly shred potatoes and zucchini evenly.
- Clean kitchen towel or cheesecloth – helps squeeze out extra moisture from the grated potatoes for crispiness.
- Non-stick skillet – makes frying easier with less oil and prevents sticking.
- Spatula – perfect for flipping the hashbrowns gently without breaking them.
- Mixing bowl – to combine all the ingredients smoothly.
Flavor Variations & Add-Ins
- Add grated sweet potato for a slightly sweeter and colorful twist that’s still healthy.
- Mix in finely chopped spinach or kale to boost nutrients and add color.
- Stir in shredded low-fat cheese like mozzarella or cheddar for a gooey, cheesy touch.
- Season with smoked paprika or chili flakes for a little extra warmth and flavor kick.
How to Make Healthy Low Calorie Crispy Hashbrowns
Ingredients You’ll Need:
Main Ingredients:
- 2 medium russet potatoes, peeled and grated
- 1 small zucchini, grated (optional, for added moisture and nutrition)
- 1/4 cup finely chopped onion
- 2 tablespoons whole wheat flour or oat flour
- 1 large egg white
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper to taste
- 1 tablespoon olive oil or avocado oil (for pan frying)
- Fresh herbs (such as dill or parsley) for garnish (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and around 15-20 minutes for cooking. Overall, you’ll spend about 30-35 minutes making crispy, healthy hashbrowns from start to finish.
Step-by-Step Instructions:
1. Prepare the Potatoes and Zucchini:
Grate the potatoes and zucchini (if using) and place them in a clean kitchen towel or cheesecloth. Squeeze firmly to remove as much moisture as you can. Getting rid of excess water is key to making your hashbrowns crispy!
2. Mix Ingredients Together:
Transfer the squeezed potatoes and zucchini to a mixing bowl. Add the finely chopped onion, flour, egg white, garlic powder, onion powder, salt, and pepper. Stir well until everything is fully combined.
3. Cook the Hashbrowns:
Heat a non-stick skillet over medium heat and pour in half of the oil. Scoop about 2 tablespoons of the mixture and form small patties. Add them to the skillet and gently flatten with a spatula for even cooking. Cook for 3-4 minutes on one side until golden brown and crispy, then carefully flip and cook for another 3-4 minutes on the other side.
4. Finish and Serve:
Repeat the cooking process with the rest of the mixture, adding more oil as needed. Serve your hashbrowns immediately while hot. Garnish with fresh herbs if you like, and enjoy with a side of salsa or low-fat yogurt dip for a perfect healthy meal 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 any excess moisture before cooking to keep the hashbrowns crispy.
How Can I Make These Hashbrowns Vegan?
To make this recipe vegan, substitute the egg white with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use a plant-based oil for frying.
What’s the Best Way to Store Leftover Hashbrowns?
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a skillet over medium heat to help restore their crispiness.
Can I Bake Instead of Frying?
Yes! Place the patties on a parchment-lined baking sheet and bake at 400°F (200°C) for about 20-25 minutes, flipping halfway through, until golden and crispy.
