Crispy Low Calorie Hash Browns

$To make crispy low-calorie hash browns, you need simple ingredients. Here’s a list for you: - 2 large russet potatoes, grated - 1 small onion, finely chopped - 1 teaspoon garlic powder - ½ teaspoon smoked paprika - Salt and pepper to taste - 2 tablespoons olive oil - 1 tablespoon cornstarch (optional for extra crispiness) - Fresh chives, chopped (for garnish) Each ingredient plays a key role in flavor and texture. The russet potatoes give a nice base. The onion adds sweetness and depth. Garlic powder and smoked paprika bring warm notes. Salt and pepper enhance the overall taste. Olive oil helps with crispiness while cornstarch can boost it even more. Finally, fresh chives add a pop of color and fresh flavor. Gather these items before you start cooking. Having everything ready makes the process smooth and fun. Enjoy the journey to crispy hash browns! {{ingredient_image_1}} Peeling and Grating Start by peeling the large russet potatoes. Use a box grater or a food processor to grate them. Grating helps create those crispy edges we all love. Rinsing to Remove Starch Next, rinse the grated potatoes in cold water. This step removes excess starch. Less starch means better crispiness. Squeezing Out Moisture After rinsing, place the grated potatoes in a clean kitchen towel. Squeeze out as much moisture as you can. This is key for achieving that perfect crunch. Combining Potatoes and Seasoning In a large bowl, mix the grated potatoes with the finely chopped onion. Add the garlic powder, smoked paprika, salt, and pepper. Stir well until everything is combined. Option for Adding Cornstarch For extra crispiness, include the cornstarch. It helps the hash browns hold together while frying. If you want a lighter dish, feel free to skip this step. Heating the Skillet Heat a non-stick skillet over medium heat. Add one tablespoon of olive oil. Let the oil get hot before adding the potato mixture. Forming and Cooking Patties Scoop about ¼ cup of the potato mix into the skillet. Flatten it gently to form a patty. Repeat this until the skillet is full but not crowded. Flipping and Ensuring Crispiness Cook the hash browns for about five minutes on one side. Look for a golden brown color. Carefully flip each patty using a spatula. Cook for another four to five minutes until both sides are crispy. To make crispy low calorie hash browns, moisture is your enemy. After grating the potatoes, rinse them in cold water. This step removes excess starch. Next, use a clean kitchen towel to squeeze out as much water as you can. The drier the potatoes, the crispier your hash browns will be. When it comes to oil, choose the right one. I prefer olive oil for its flavor and health benefits. It has a high smoke point, making it great for frying. A little goes a long way, so use just enough to coat the skillet. Feel free to customize your hash browns. Add spices like onion powder or chili powder for a twist. You can also try fresh herbs or even cheese for extra flavor. If you want to keep it low calorie, skip the cheese or use a low-fat option. Don’t hesitate to substitute ingredients. If you don’t have russet potatoes, use sweet potatoes instead. They add a nice sweetness and are packed with nutrients. A good skillet makes a big difference. I recommend a non-stick skillet for easy flipping and cooking. It helps prevent sticking and ensures even cooking. For grating, you have options. A box grater works fine, but a food processor is faster. Either way, you want even-sized shreds for consistent cooking. Remember, uniformity is key for great texture! Pro Tips Use Cold Potatoes: Starting with cold, raw potatoes helps maintain their firmness and reduces the release of excess moisture, ensuring crispier hash browns. Don't Skip the Squeeze: Removing moisture from the grated potatoes is crucial for achieving that desirable crunch. Be sure to squeeze out as much liquid as possible. Even Cooking: Cook the hash browns in batches to avoid overcrowding the pan, which can trap steam and lead to sogginess instead of crispiness. Experiment with Spices: Feel free to add your favorite spices or herbs to the mixture for a unique flavor twist, such as onion powder, cayenne pepper, or fresh herbs. {{image_2}} You can easily make these hash browns vegan. Simply use a different oil. Coconut oil or avocado oil works great. If you want a lighter taste, just skip the onion. Your hash browns will still be tasty and crispy. Want to add some cheese? Shredded cheese is a great choice. Cheddar or mozzarella melts well. Mix it into the potato mixture. You may need to cook them a bit longer. Watch for that golden crust! If you like heat, add jalapeños. Chop them finely and mix them in. For extra spice, drizzle hot sauce on top when serving. This adds a fun kick to your dish! - Refrigeration Guidelines: Let the hash browns cool to room temperature. Place them in the fridge within two hours. They can last for up to three days when stored properly. - Recommended Containers: Use an airtight container to keep your hash browns fresh. If you have a vacuum sealer, that works great too. You can also layer them between paper towels to absorb moisture. - Best Methods for Reheating: The oven is my favorite way to reheat hash browns. Preheat it to 400°F (200°C). Place them on a baking sheet for about 10-15 minutes. You can also use a toaster oven if you have one. - Preserving Crispiness: To keep them crispy, avoid microwaving. If you must use a microwave, place a paper towel under the hash browns. This helps absorb moisture. Yes, you can make these hash browns ahead of time. Cook them fully, then let them cool. Place them in an airtight container in the fridge for up to three days. When you’re ready to eat, just reheat them in a skillet. This way, they stay crispy and delicious. The best potatoes for hash browns are russet potatoes. They have a high starch content, which helps create a nice crispy texture. You can also use Yukon Gold potatoes for a creamier taste. Both types work well in this recipe. To make hash browns crispy without cornstarch, focus on removing moisture. After grating, rinse the potatoes well to wash off extra starch. Then, squeeze them dry using a kitchen towel. This step is key for getting them crispy. You can also use less oil and cook them longer for added crunch. In this post, we explored how to make perfect hash browns using simple steps. We covered ingredients, preparation, cooking tips, and tasty variations. You can now create crispy and flavorful hash browns at home. Remember to remove moisture and adjust spices to your taste. Enjoy experimenting with different add-ins or making them vegan. With these easy tips, your meals can be tastier and more fun. Happy cooking!$

Crispy Low Calorie Hash Browns

Deliciously crispy hash browns made with grated russet potatoes and seasoned to perfection.

Print Recipe Pin Recipe

Course Side Dish

Cuisine American

Servings 4

Calories 150 kcal

Ingredients

2 large russet potatoes, grated
1 small onion, finely chopped
1 teaspoon garlic powder
0.5 teaspoon smoked paprika
to taste salt and pepper
2 tablespoons olive oil
1 tablespoon cornstarch (optional for extra crispiness)
to taste fresh chives, chopped (for garnish)

Instructions

Begin by peeling the russet potatoes and then grating them using a box grater or food processor. After grating, rinse the potatoes in cold water to wash away excess starch.
Place the grated potatoes in a clean kitchen towel or cheesecloth. Squeeze out as much moisture as possible to ensure crispiness.
In a large bowl, combine the grated potatoes, chopped onion, garlic powder, smoked paprika, salt, pepper, and cornstarch (if using). Mix well until all ingredients are evenly coated.
Heat a non-stick skillet over medium heat and add 1 tablespoon of olive oil. Once hot, scoop approximately ¼ cup of the potato mixture into the skillet and flatten it gently into a patty shape. Repeat for as many patties as can fit without crowding the pan.
Cook the hash browns for about 5 minutes on one side, or until golden brown and crispy. Flip carefully using a spatula and cook for an additional 4-5 minutes on the other side.
Remove the crispy hash browns from the pan and place them on a plate lined with paper towels to absorb excess oil. Repeat the process with the remaining potato mixture, adding more oil as necessary.
Once all the hash browns are cooked, serve them hot, garnished with freshly chopped chives.

Notes

For extra crispiness, add cornstarch.

Keyword crispy, hash browns, low calorie, potatoes