McDonald's hashbrowns use dehydrated potato flakes, not fresh potatoes—that's why homemade versions never match that exact crunch.
Low Calorie Crispy Hashbrowns
Savor the crunch with these delightful low-calorie crispy hashbrowns, perfect for a guilt-free breakfast! Made with just a few simple ingredients like shredded potatoes and a touch of olive oil, these golden bites are a breeze to whip up at home. Get ready to elevate your morning routine with this tasty twist on a classic favorite!
Prep
15
min
Cook
25
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 600g Potatoes (Coles Baby Carisma Potatoes - Or Russet Potatoes) (21.2 oz)
- Salt, Onion Powder, Garlic Powder, Paprika & Black Pepper
🥛Dairy & Eggs(2)
- 50g Low Fat Cheese (Bega 50% Less Fat Grated Cheese) (1.76 oz)
- 2 Eggs
📦Other(1)
- 1 Tbsp Cornflour (or cornstarch) (15 ml)cornstarch
👨🍳 Instructions
- 1
Place your peeled potatoes in a bowl of water for 15 minutes, then grate them and squeeze out as much water as you possibly can.
- 2
Now place them back in a bowl, add 2 eggs, cornflour, salt, onion powder, garlic powder, smoked paprika and a tiny, tiny bit of black pepper.
- 3
Then add low-fat cheese and mix it all together.
- 4
Spray light cooking oil spray on a tray with baking paper and using your hands, form 8 even hashbrowns.
- 5
Place them in the freezer for about an hour to let them firm up, then add a bit more cooking spray and air fry or bake them at 190 degrees Celsius / 370 degrees Fahrenheit for 20 - 25 minutes, flipping halfway.
💡 Pro Tips
- ✓Soak grated potatoes in cold water for exactly 15 minutes to remove excess surface starch, which prevents proper crisping and causes gumminess during cooking.technique15 minutes
- ✓Squeeze potatoes until they release no more liquid - aim to remove 60-70% of moisture content because excess water creates steam that prevents the Maillard reaction needed for crispiness.technique60-70% moisture removal
- ✓Freeze formed hashbrowns for 60 minutes minimum to set the protein structure from eggs and cornflour, preventing them from falling apart during the flip at high heat.timing60 minutes
- ✓Flip hashbrowns at exactly the halfway point (10-12 minutes) when the bottom reaches 300°F internal temperature to ensure even browning on both sides without burning.timing10-12 minutes, 300°F
- ✓Use cornflour instead of regular flour because its finer starch granules create a crispier exterior crust when they gelatinize at 190°C without adding excess gluten.ingredient190°C gelatinization
Share this recipe
Prep
15
min
Cook
25
min
Serves
4
people
Level
beginner
Share this recipe
McDonald's hashbrowns use dehydrated potato flakes, not fresh potatoes—that's why homemade versions never match that exact crunch.
Low Calorie Crispy Hashbrowns
Savor the crunch with these delightful low-calorie crispy hashbrowns, perfect for a guilt-free breakfast! Made with just a few simple ingredients like shredded potatoes and a touch of olive oil, these golden bites are a breeze to whip up at home. Get ready to elevate your morning routine with this tasty twist on a classic favorite!
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 600g Potatoes (Coles Baby Carisma Potatoes - Or Russet Potatoes) (21.2 oz)
- Salt, Onion Powder, Garlic Powder, Paprika & Black Pepper
🥛Dairy & Eggs(2)
- 50g Low Fat Cheese (Bega 50% Less Fat Grated Cheese) (1.76 oz)
- 2 Eggs
📦Other(1)
- 1 Tbsp Cornflour (or cornstarch) (15 ml)cornstarch
👨🍳 Instructions
- 1
Place your peeled potatoes in a bowl of water for 15 minutes, then grate them and squeeze out as much water as you possibly can.
- 2
Now place them back in a bowl, add 2 eggs, cornflour, salt, onion powder, garlic powder, smoked paprika and a tiny, tiny bit of black pepper.
- 3
Then add low-fat cheese and mix it all together.
- 4
Spray light cooking oil spray on a tray with baking paper and using your hands, form 8 even hashbrowns.
- 5
Place them in the freezer for about an hour to let them firm up, then add a bit more cooking spray and air fry or bake them at 190 degrees Celsius / 370 degrees Fahrenheit for 20 - 25 minutes, flipping halfway.
💡 Pro Tips
- ✓Soak grated potatoes in cold water for exactly 15 minutes to remove excess surface starch, which prevents proper crisping and causes gumminess during cooking.technique15 minutes
- ✓Squeeze potatoes until they release no more liquid - aim to remove 60-70% of moisture content because excess water creates steam that prevents the Maillard reaction needed for crispiness.technique60-70% moisture removal
- ✓Freeze formed hashbrowns for 60 minutes minimum to set the protein structure from eggs and cornflour, preventing them from falling apart during the flip at high heat.timing60 minutes
- ✓Flip hashbrowns at exactly the halfway point (10-12 minutes) when the bottom reaches 300°F internal temperature to ensure even browning on both sides without burning.timing10-12 minutes, 300°F
- ✓Use cornflour instead of regular flour because its finer starch granules create a crispier exterior crust when they gelatinize at 190°C without adding excess gluten.ingredient190°C gelatinization