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If you love hashbrowns but want a healthier option, these low calorie crispy hashbrowns are about to have you making them in repeat.
They are golden on the outside, fluffy on the inside, and packed with flavor without all the extra calories.
Each serving comes in at only 73 calories with 5.5 grams of protein, which means you can enjoy them guilt free.
Why I make these crispy hashbrowns
I have always loved classic fast food hashbrowns. You know the ones. Crispy edges, soft potato center, and that salty bite that makes breakfast feel complete.
Whether you need a quick breakfast, a meal prep side, or something to pair with eggs and avocado, these healthy hashbrowns check every box.
INGREDIENTS
- 600g potatoes (Baby Carisma potatoes or russet potatoes)
- 2 eggs
- 1 tablespoon cornflour (or cornstarch)
- Salt
- Onion powder
- Garlic powder
- Paprika
- Black pepper
- 50g low fat grated cheese
- Cooking oil spray
How to make the low calorie hasbrowns
These low calorie crispy hashbrowns are surprisingly easy to make, and most of the magic happens in the air fryer.
Start by peeling your potatoes and placing them in a bowl of water for about 15 minutes. This helps remove excess starch and makes the final texture much crispier.
Next, grate the potatoes using a box grater. Once grated, squeeze out as much water as you possibly can. This step is very important because removing moisture helps the hashbrowns hold together and crisp up properly.
Place the grated potatoes in a bowl. Add the eggs, cornflour, salt, onion powder, garlic powder, paprika, and a little black pepper. Mix everything together until well combined.
Now stir in the grated low fat cheese. It adds flavor and helps bind the mixture together.
Line a tray with baking paper and lightly spray it with cooking oil. Use your hands to form eight evenly sized hashbrowns.
Place the tray in the freezer for about an hour. This helps them firm up and keeps their shape during cooking.
Finally, spray the tops lightly with cooking oil and air fry at 190°C (370°F) for 20 to 25 minutes, flipping halfway through.
How long it takes + Serving Ideas
One of the reasons I love these low calorie crispy hashbrowns is how convenient they are.
Prep takes about 15 minutes, plus an hour of freezer time so the hashbrowns hold their shape. Once they go into the air fryer, they cook in 20 to 25 minutes.
Serve them fresh and crispy with scrambled eggs, avocado slices, or a side of turkey bacon. They are also fantastic with a dollop of Greek yogurt or a little hot sauce.
WHY YOU WILL LOVE THIS RECIPE
There are so many reasons these low calorie crispy hashbrowns deserve a spot in your breakfast routine.
- Lower in calories than traditional hashbrowns but still incredibly satisfying
- High protein for a potato dish, thanks to eggs and cheese
- Air fryer friendly, so no deep frying required
- Simple ingredients you probably already have at home
- Meal prep friendly, perfect for busy mornings
- Crispy outside and fluffy inside, just like the classic version
Tips, Variations, and Substitutions
First, always squeeze out as much moisture from the potatoes as possible. Too much water will make the hashbrowns soft instead of crispy.
If you do not have cornflour, cornstarch works exactly the same. It helps bind the mixture and gives a crispier texture.
For seasoning, feel free to adjust the spices to your taste. Smoked paprika adds a great depth of flavor if you enjoy a slightly smoky taste.
You can also try a few fun variations:
Spicy version: Add chili flakes or cayenne pepper to the mixture.
Herb version: Mix in chopped parsley, chives, or green onions for extra freshness.
Extra cheesy version: Swap the low fat cheese for a sharp cheddar or mozzarella if calories are not a concern.
If you do not have an air fryer, you can bake them in the oven at 200°C (400°F) until golden and crispy.
Storage and meal prep
These low calorie crispy hashbrowns are perfect for meal prep.
Store cooked hashbrowns in an airtight container in the refrigerator for up to 4 days.
To reheat, place them back in the air fryer for 4 to 5 minutes to bring back the crispiness.
You can also freeze uncooked hashbrowns after shaping them. When ready to cook, place them directly into the air fryer from frozen and add a few extra minutes to the cooking time.
Low Calorie Crispy Hashbrowns
Ingredients
Method
- Peel the potatoes and soak them in a bowl of water for 15 minutes.
- Grate the potatoes using a box grater.
- Squeeze out as much water as possible from the grated potatoes.
- Place the potatoes in a bowl and add eggs, cornflour, salt, onion powder, garlic powder, paprika, and black pepper.
- Mix everything together until well combined.
- Stir in the grated low fat cheese.
- Line a tray with baking paper and spray lightly with cooking oil.
- Form the mixture into 8 evenly sized hashbrowns.
- Freeze the shaped hashbrowns for about 1 hour to firm up.
- Spray the tops lightly with cooking oil.
- Air fry at 190°C (370°F) for 20 to 25 minutes, flipping halfway through.
- Cook until golden and crispy.
Notes
Nutrition (Per Hashbrown)
Calories: 73 Carbohydrates: 9.3g Fat: 2g Protein: 5.5gGive them a try
If you love crispy breakfast potatoes but want something lighter, these low calorie crispy hashbrowns are definitely worth trying.
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