Low Calorie Crispy Hashbrowns (Healthy, Golden, and Guilt-Free)
Derek
These low calorie crispy hashbrowns are golden, crunchy, and made with just a mist of olive oil—no frying needed. Whether you bake them or toss them in the air fryer, they deliver that diner-style crunch with a fraction of the calories. Perfect for clean eating, weight loss, or meal prep, they’re naturally gluten-free and customizable with herbs, spices, or even added veggies.
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Course Breakfast, Side Dish
Cuisine American-Inspired Light Comfort Food
Servings 4 servings
Calories 120 kcal
- 2 large russet potatoes peeled and shredded
- ½ tsp salt
- ½ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp smoked paprika optional
- Olive oil spray
- Fresh herbs optional, for garnish
Prep Potatoes: Peel and shred the potatoes using a box grater. Place in a clean kitchen towel and squeeze out as much water as possible.
Season: Toss the shredded potatoes with salt, garlic powder, onion powder, and paprika.
Shape: Form into patties or spread flat on a parchment-lined baking sheet.
Cook:Oven: Bake at 425°F for 25-30 minutes, flipping halfway.Air Fryer: Air fry at 400°F for 15-18 minutes, shaking halfway. Serve: Sprinkle with fresh herbs and a pinch more salt if needed.
Chef’s Secret Tips for Low Calorie Crispy Hashbrowns
1. Use Starchy Potatoes Only: Russet potatoes are your best friend here. Their high starch and low moisture content help create that signature crisp without needing a deep fryer.
2. Squeeze Out ALL the Moisture: This is non-negotiable. Use a clean kitchen towel or cheesecloth and squeeze until you think there’s no more liquid… then squeeze again. Even a little extra water can steam the potatoes and make them soggy.
3. Let Them Rest After Grating: Grate the potatoes and let them sit for 5–10 minutes before squeezing. This helps more moisture rise to the surface and enhances crispiness once baked.
4. Preheat Everything: If using a baking sheet or air fryer tray, preheat it! Starting the potatoes on a hot surface gives them a jumpstart on crisping and creates that golden crust.
5. Don’t Crowd the Pan: Whether you’re baking or air frying, spread the hashbrowns in a thin, even layer. Overlapping strands will steam instead of crisp. Use two trays if you need to.
6. Flip Only Once: Let the hashbrowns fully crisp on one side before flipping. Constant flipping can disrupt the crust and lead to uneven texture.
7. Add a Pinch of Cornstarch: For ultra-crispy edges, toss a teaspoon of cornstarch into the grated, dried potatoes before baking. It adds extra crunch without changing the flavor.
8. Cool Before Storing: If meal prepping, let your hashbrowns cool completely before refrigerating. Storing them warm traps steam and ruins the texture.
9. Reheat Right: Skip the microwave. Use a hot skillet or air fryer for 3–5 minutes to bring back that crunch. A quick mist of oil spray helps restore golden edges.
10. Double Up and Freeze: Make a big batch, shape into patties, and freeze individually. That way, you always have a clean, low calorie breakfast option ready to go—no prep required.Keyword air fryer hashbrowns no oil, clean eating potato recipes, easy low calorie breakfast, gluten free crispy hashbrowns, healthy baked hashbrowns, healthy shredded potato hashbrowns, low calorie crispy hashbrowns, low fat breakfast sides, no oil hashbrowns
