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- 2 large russet potatoes, peeled and grated - 1 small onion, finely chopped - 1 teaspoon garlic powder - ½ teaspoon smoked paprika - Salt and pepper, to taste - 2 tablespoons olive oil, divided - 1 tablespoon cornstarch (optional, for extra crispiness) - Fresh chives, finely chopped (for garnish) Gather these simple ingredients to make crispy low calorie hash browns. The russet potatoes are key. They give a nice texture and flavor. The onion adds a savory touch. Garlic powder and smoked paprika bring warmth and depth. You can adjust salt and pepper to fit your taste. Using olive oil adds healthy fats. The cornstarch is optional, but it helps with crispiness. Fresh chives not only look great but also add a fresh bite. Make sure to have everything ready before you start cooking. This will make the process smooth and fun! {{ingredient_image_2}} Start with peeling the russet potatoes. I love using a good peeler for this task. After peeling, grate the potatoes using a box grater. You can also use a food processor if you prefer. Grate them until you have fine shreds. This step is key for a great texture. Next, rinse the grated potatoes under cold water. This helps to remove excess starch, which can make them gummy. A quick rinse makes a big difference in texture. Now, it’s time to get rid of all that moisture. Take a clean kitchen towel or a piece of cheesecloth. Transfer the grated potatoes onto the towel. Gather the edges and twist it to form a pouch. Twist it more to squeeze out as much moisture as possible. This is crucial for achieving that crispy goodness you crave in hash browns. In a large mixing bowl, combine the drained grated potatoes with the chopped onion. Add the garlic powder, smoked paprika, salt, and pepper. These seasonings really boost the flavor. If you want your hash browns extra crispy, sprinkle in the cornstarch. This step is optional but highly recommended. Mix everything together until all the ingredients are well-coated. Heat a non-stick skillet over medium heat. Once it’s hot, add 1 tablespoon of olive oil. Let it coat the bottom of the skillet. Using a measuring cup, scoop about ¼ cup of the potato mixture. Gently flatten it into a patty shape in the skillet. Be careful not to overcrowd the pan; it’s better to cook in batches. Let the hash browns cook for about 5 minutes on one side. They should turn golden brown and crispy. Carefully flip each patty using a spatula. Cook them for another 4-5 minutes until they are perfectly browned. Once they are done, place the crispy hash browns on a plate lined with paper towels. This will absorb any extra oil. If needed, add more olive oil to the skillet and repeat with the rest of the mixture. Serve them hot and garnish with fresh chives for a burst of flavor and color. To get the best crispiness in your hash browns, squeeze out moisture well. Water makes them soggy. After grating your potatoes, rinse them under cold water. This step removes excess starch. Then, use a clean towel to wring out all the water. You want dry potatoes for perfect browns. If you want even more crunch, add cornstarch. This ingredient absorbs moisture and helps the hash browns crisp up nicely. When cooking hash browns, heat your skillet well. Use medium heat and add olive oil. This oil helps achieve that golden-brown color. Be careful not to overcrowd the pan. If you add too many patties at once, they will steam instead of fry. Fry them in batches to keep them crispy. Flip each patty only once for even cooking. This way, both sides get nice and brown. For a great visual, arrange your hash browns on a platter. Drizzle a bit of olive oil on top for shine. Add extra chives for a pop of color. This makes your dish look fresh and inviting. You can also serve them with a side of eggs or fresh salsa for extra flavor. Enjoy your crispy hash browns! Pro Tips Use a box grater: A box grater allows for uniform shreds, which ensures even cooking and crispiness for your hash browns. Don't skip the rinsing: Rinsing the grated potatoes removes excess starch, which helps in achieving that perfect crispy texture. Squeeze out moisture: Removing as much moisture as possible from the grated potatoes is key to getting crispy hash browns — use a clean towel or cheesecloth. Cook in batches: Avoid overcrowding the skillet; cooking in batches allows for better heat distribution and prevents steaming, keeping your hash browns crispy. {{image_4}} You can switch up the potatoes to create new flavors. Try using Yukon gold for a creamier texture. Sweet potatoes add a lovely sweetness and a vibrant color. You can also use red potatoes for a firmer bite. Herbs and spices can transform your dish. Add fresh parsley for a bright taste. Try using dill or thyme for a unique twist. You can also mix in a pinch of cayenne or chili powder for some heat. You can cook hash browns in different ways. Oven-baking is a great option if you want to make a large batch. Preheat your oven to 425°F (220°C) and spread the potato mix on a baking sheet. Bake for about 20-25 minutes, flipping halfway through. This method gives you a nice crisp without much oil. Using a skillet is classic and quick. You get that lovely golden crust on both sides. The air fryer is another option. It uses hot air to cook your hash browns, making them crispy with less oil. Simply preheat the air fryer to 375°F (190°C), place your patties in a single layer, and air fry for about 15 minutes. Flip halfway for even cooking. Each method offers a different texture, so feel free to experiment! You can store your crispy low calorie hash browns in the fridge for up to three days. Make sure to place them in an airtight container. This keeps them fresh and helps prevent drying out. When you're ready to eat, just reheat them in a skillet. You can freeze both cooked and uncooked hash browns. - For uncooked hash browns: Shape them into patties and place them on a baking sheet. Freeze until solid, then transfer to a freezer bag. They can last for up to three months. - For cooked hash browns: Let them cool completely before placing them in a freezer bag. They will also last for three months. Tips for reheating: When reheating, use a skillet over medium heat. Just add a little olive oil to crisp them up again. You can also reheat them in an air fryer for a few minutes, which keeps them crunchy. To make your hash browns crispier, focus on removing moisture. After grating, rinse the potatoes well. Then, wrap them in a towel and squeeze out all the water. This step is key! If you want to boost the crispiness, add cornstarch to the mix. It helps absorb any extra moisture during cooking. Yes, you can use other potatoes! While russet potatoes are best for crispiness, Yukon Golds or red potatoes work too. Different potatoes have distinct textures and flavors. Experiment to find your favorite! Crispy hash browns pair well with many dishes. Serve them with eggs for breakfast. They also complement fresh salads or grilled veggies for lunch. For dinner, try them alongside lean meats or fish. No, cornstarch is optional. It helps achieve extra crunch, but you can skip it. The key to crispy hash browns is still squeezing out moisture. Whether you use cornstarch or not, you'll enjoy delicious hash browns! This blog post gave you clear steps to make crispy hash browns. We discussed the right ingredients, preparation methods, and cooking tips. Remember, squeezing out moisture makes a big difference. You can also try oven-baking or air-frying for different textures. Don’t forget your favorite sides to serve with them. Enjoy experimenting with flavors and techniques. Hash browns can be fun and tasty for any meal!

Crispy Low Calorie Hash Browns

Deliciously crispy hash browns made with grated russet potatoes, perfect for a low-calorie meal.
Print Recipe Pin Recipe
Course Side Dish
Cuisine American
Servings 4
Calories 150 kcal

Ingredients
  

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

Instructions
 

  • Start by peeling the russet potatoes. Grate the potatoes using a box grater or a food processor to achieve fine shreds. After grating, rinse the potatoes under cold water to remove excess starch, which helps prevent them from becoming gummy.
  • Transfer the grated potatoes to a clean kitchen towel or a piece of cheesecloth. Gather the edges of the towel and twist it to form a pouch, then twist further to squeeze out as much moisture as possible. This step is crucial for achieving that desired crispiness.
  • In a large mixing bowl, combine the drained grated potatoes with the chopped onion, garlic powder, smoked paprika, salt, and pepper. If you want extra crispiness, sprinkle in the cornstarch. Stir vigorously until all the ingredients are well-coated and evenly mixed.
  • Heat a non-stick skillet over medium heat. Once hot, add 1 tablespoon of olive oil, allowing it to coat the bottom of the skillet. Using a measuring cup or spoon, scoop approximately ¼ cup of the potato mixture and gently flatten it into a patty shape in the skillet. Repeat this process to form as many patties as the skillet can accommodate without overcrowding.
  • Cook the hash browns for about 5 minutes on one side until they are golden brown and crispy. Carefully flip each patty with a spatula and continue to cook for an additional 4-5 minutes on the other side until perfectly browned.
  • Once cooked, transfer the crispy hash browns to a plate lined with paper towels to absorb any excess oil. If necessary, add the remaining tablespoon of olive oil to the skillet and repeat the cooking process with the remaining potato mixture.
  • When all the hash browns are finished, serve them hot and garnish with a generous sprinkle of freshly chopped chives for a burst of freshness.

Notes

Serve hot and garnish with fresh chives for added flavor.
Keyword crispy, hash browns, low calorie, potatoes