Healthy hash browns are a delicious and easy breakfast recipe! This recipe creates perfectly crispy hashbrowns with lots of flavor in under 30 minutes!
These homemade hash browns have become a staple on Saturday mornings. My toddler and husband absolutely love eating these hashbrowns for breakfast! They are perfectly crisp on the outside with a blend of salt, garlic, and onion powder for flavoring.
I love to make homemade hash browns as opposed to using frozen hash browns because they taste fresh and have the perfect level of crunch. They pair perfectly with most of my other breakfast recipes such as this spinach mushroom quiche or air fryer french toast.
Reasons to Love This
- These shredded hash browns are healthy! They use a healthy oil (olive oil) which has been shown in numerous studies to impact heart health in positive ways.
- This recipe has been tested multiple times to make the perfect crispy hash brown. Texture makes a big difference!
- The hash browns are customizable- the options for add-ins or toppings are unlimited!
- This recipe is perfect for all diet types- it is gluten-free, dairy-free, and vegan!
Ingredients Needed
- Russet Potatoes: select a potato that has a uniform brown color with no large bruises or vines growing. The potato should be firm and the skin should be smooth, not wrinkled.
- Olive Oil: use olive oil because it is a healthy type of oil. You can also substitute with canola oil.
- Garlic Powder and Onion Powder: the powder version works best for making a crispy hash brown. You can substitute fresh garlic and fresh onions, however, cook them first prior to cooking your hash browns.
- Salt /pepper: add to taste. This can always be added after cooking if needed!
How to Make Healthy Hash Browns
Prepare the potatoes. Remove the skin. Shred the potatoes using the large holes of a box-style cheese grater.
Remove moisture: Squeeze out as much water as possible from the grated potatoes. This can be one using a potato ricer, or by placing the potatoes in a cheesecloth, squeezing out as much liquid as possible, then readjusting a few times and continuing to squeeze. This will have to be done in small batches.
Cook on the stove: Heat olive oil over a 10-inch medium skillet for a couple of minutes. Once hot, add the grated potatoes. Use a spatula to spread the potatoes evenly over the entire bottom of the skillet. The potatoes should be about ¼ to ½ inch thick.
Add Spices: Sprinkle the garlic powder, onion powder, salt, and pepper over the potatoes.
Continue to cook: cook until golden brown on the bottom, about 3-4 minutes. Use a spatula to lift a corner to see if they are golden brown.
Use two spatulas to flip the potatoes all at once (or divide them into a couple of sections). Cook until golden brown, about 3-4 minutes.
Serve: Top with extra salt and pepper to taste. If you choose to any optional add in’s, cook them first, and then add them to the cooked hash browns.
How to Squeeze Water out of the Potatoes
It’s very important to remove most of the moisture from the potatoes prior to cooking. This will help create a crispy hash brown. There are several methods to remove moisture:
- Cheese Cloth or Tea Towel: Place small amounts of shredded potato (about ½ cup) in the cheesecloth or tea towel. Cover the potato with the cloth, then use your hands to squeeze out the liquid. Shift the potato around and then repeat the squeezing motion several times. Set aside and continue to repeat with the rest of the potato.
- Potato Ricer: add a small amount of potato to the potato ricer and squeeze extra moisture.
- Paper Towel: This method is similar to the cheesecloth method. Layer 2 or 3 sturdy paper towels, then add a small amount of shredded potatoes to the middle. Wrap the potato with the paper towel, squeeze out extra moisture, shift the potato around and repeat.
How to Make the Hash Browns Crispy
There are a few secrets to making these hash browns crispy: removing all the water from the potato and cooking these with the proper thickness. Make sure that when the potatoes are placed in the pan, they are about ½ inch thick.
I recommend using 1 pound of potatoes for an 8-inch skillet and 1.25 pounds of potatoes for a 10-inch skillet. Increase in .25 intervals for every 2-inch skillet.
Lastly, verify the potatoes are grated into fine and thin pieces. Thin strips of potato will cook quickly and become crispy. Thicker strips of potato tend to become mushy.
Optional Add In’s
Sauté these items first, then add in after the hash browns are done cooking
- Chopped peppers: red, green, yellow, or orange
- White onion
- Chopped mushrooms
Topping Ideas
- Ketchup
- Hot sauce
- Siracha
- BBQ Sauce
- Ranch
- Honey Mustard
- Extra salt and pepper
How to Serve
- Top with a fried or scrambled egg
- Serve with sausage, eggs, and fruit for a true home-cooked meal
- Serve with a side of healthy spinach and mushroom quiche
- Serve with a side of blueberry crumble
- Add an egg and a glass of blueberry açaí smoothie.
- Prep some air fryer French toast and serve hash browns on the side.
Frequently Asked Questions
Can I Use Frozen Potatoes?
Frozen potatoes can be used in place of fresh potatoes. These are commonly labeled shredded potatoes and are found in the vegetable section of the freezer aisle at stores. Defrost the potatoes in the microwave first, and then make sure you remove all excess liquid following the steps provided in the recipe.
Why Are My Hash Browns Sticking to the Pan?
Heres a few things to consider if your hash browns are sticking to the pan.
Moisture: all moisture must be removed from the potatoes. Excess water will cause the potatoes to stick to the pan, and it will also make the potatoes soggy.
Oil: Make sure that you have enough oil in the bottom of the pan. The oil should be evenly spread out prior to adding the hash browns. Oil will spread once it has been heated.
Preheating: the pan and oil should be preheated and hot prior to adding the hash browns. This can take 3-5 minutes depending on how quickly your stove heats up. The pan should not be too hot, so verify you are cooking over medium heat
Are Hashbrown's Healthy?
These are considered a healthy variation of hash browns because they are cooked in Olive Oil, which is considered a heart healthy oil.
Studies have shown that consuming olive oil in place of margarine, butter or mayo is associated with a lower risk of cardiovascular disease.
Many variations of hash browns use margarine or lard. These do not contain the nutritional benefits that olive oil contains.
This recipe for hash browns makes 4 servings and contains 180 calories / serving, 26 grams of carb and 3 g of protein. In order to make this a balanced meal, I would recommend increasing the protein content by consuming the hash browns with an egg or slice of meat.
Potatoes are known for being high in potassium. 1 serving of potatoes contains 600 mg of potassium. This can be beneficial for some individual, however always consult with your medical doctor for your specific dietary needs!
More Breakfast Recipes
Healthy Hash Browns
Equipment
- 1 cheese grater/shredder
- 1 frying pan
Ingredients
- 1.25 pounds russet potatoes 2 medium
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 2 tbsp. olive oil
Instructions
- Shred the potatoes using the large holes of a box style cheese grater.
- Squeeze out as much water as possible from the grated potatoes. This can be one using a potato ricer, or by placing the potatoes in a cheese cloth, squeezing out as much liquid as possible, then readjusting a few times and continue to squeeze. This will have to be done in small batches.
- Heat olive oil over a 10-inch medium skillet for a couple minutes.
- Once hot, add the grated potatoes. Use spatula to spread the potatoes evenly over the entire bottom of the skillet. The potatoes should be about ¼ to ½ inch thick.
- Sprinkle the garlic powder, onion powder, salt and pepper over the potatoes.
- Cook until golden brown on the bottom, about 3-4 minutes. Use a spatula to lift a corner to see if they are golden brown.
- Use two spatulas to flip the potatoes all at once (or divide into a couple sections).
- Cook until golden brown, about 3-4 minutes.
- Top with extra salt and pepper to taste. If you choose to any optional add in’s, cook them first, and then add to the cooked hash browns.
Notes
- Sauteed Onions
- Chopped & Cooked Red Bell Pepper
- Chopped and Sauteed Mushrooms
- Chopped and Cooked Onions
Amy says
Perfectly crisp on the outside. Definitely recommend these! 10/10!
Danielle Bolston says
Really good. i added an egg and avocado to the top.
Jessica says
Turned out perfect!