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Low Calorie Crispy Hashbrowns

These low calorie crispy hashbrowns are golden, crunchy, and surprisingly high in protein. Made with simple ingredients and cooked in the air fryer, they are a healthier alternative to traditional hashbrowns while still delivering that classic crispy texture everyone loves.
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Prep Time 15 minutes
Cook Time 25 minutes
Freeze time 1 hour
Total Time 1 hour 40 minutes
Servings: 8 Hashbrown
Course: Breakfast
Cuisine: American
Calories: 73
Ingredients Method Notes

Ingredients
  

  • 600 g potatoes Carisma or russet
  • 2 eggs
  • 1 tablespoon cornflour or cornstarch
  • ½ teaspoon salt
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • ¼ teaspoon black pepper
  • 50 g low fat grated cheese
  • Cooking oil spray

Method
 

  1. Peel the potatoes and soak them in a bowl of water for 15 minutes.
  2. Grate the potatoes using a box grater.
  3. Squeeze out as much water as possible from the grated potatoes.
  4. Place the potatoes in a bowl and add eggs, cornflour, salt, onion powder, garlic powder, paprika, and black pepper.
  5. Mix everything together until well combined.
  6. Stir in the grated low fat cheese.
  7. Line a tray with baking paper and spray lightly with cooking oil.
  8. Form the mixture into 8 evenly sized hashbrowns.
  9. Freeze the shaped hashbrowns for about 1 hour to firm up.
  10. Spray the tops lightly with cooking oil.
  11. Air fry at 190°C (370°F) for 20 to 25 minutes, flipping halfway through.
  12. Cook until golden and crispy.

Notes

Removing moisture from the potatoes is the key to crispy hashbrowns.
Freezing before cooking helps them keep their shape.
For extra crispiness, spray a little more cooking oil before air frying.
If baking instead of air frying, cook at 200°C (400°F) until golden and crisp.

Nutrition (Per Hashbrown)

Calories: 73
Carbohydrates: 9.3g
Fat: 2g
Protein: 5.5g