Healthy Low Calorie Crispy Hashbrowns
Deliciously crispy hashbrowns made with healthy, low-calorie ingredients that provide a satisfying breakfast option without the guilt.
Ingredients
Main Ingredients
- 2 cups grated potatoes Russet works best
- 1 cup grated zucchini For added moisture and nutrition
- 1 small onion, finely chopped
- 2 tablespoons all-purpose flour or whole wheat flour
- 1 egg, beaten or a flaxseed egg for vegan option
- Salt and pepper to taste
- Cooking spray or a small amount of olive oil for frying
Instructions
Preparation
- Peel and grate the russet potatoes using a box grater or food processor. Rinse in cold water and squeeze out excess liquid using a clean kitchen towel.
- In a large mixing bowl, combine the grated potatoes, zucchini, chopped onion, flour, egg, salt, and pepper. Stir until fully combined.
- Preheat a non-stick skillet over medium-high heat. Lightly grease the pan with a little cooking spray or a drizzle of olive oil.
- Using approximately ¼ cup of the mixture, form patties in your hands and carefully place them in the hot skillet.
- Fry each patty for about 4-5 minutes on each side or until golden brown and crispy. Repeat with remaining mixture, adding more oil as needed.
- Remove from skillet and let drain on paper towels. Serve warm with your favorite toppings.
Notes
For extra crispiness, remove as much moisture as possible from the grated potatoes. Cook in batches to prevent steaming. Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months.