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Syn Free Crispy Golden Hash Browns

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No breakfast is complete without  Crispy Golden Hash Browns and these are syn free and delicious!! 

When you say “hash brown” they can be different depending on who you are asking. Here on this side of the Atlantic whenever I have had hash browns, they tend to be just lightly fried grated pieces of potato, often most of it white, not golden and not very crispy.

Being from the UK, when I think of a hash brown, I think of a nicely shaped crispy delicious piece of golden grated potato. The kind you can pick up with your hands and dunk in your egg. So, of course, soft egg yolk is always a must.

I love my eggs sunny side up, but if you like you eggs soft at the yolk but firm on the top – the method for How to Cook a Perfect Fried Egg is just for you. 

eight hash browns on a parchment lined baking tray

Now you have that mastered, all that is left to do is make the Crispy Golden Hash Browns.

To get the nice round shape to the Crispy Golden Hash Browns. I use some egg rings which I got off Amazon. They are perfect for forming the grated potato, as you can push it down into the rings, remove and repeat until you have several hash browns, all ready to go in the oven. 

They don’t need to be perfectly round or perfectly any shape for that matter, but the egg rounds ensure you can pack all the grated potato together firmly. 

Spray Oil – which one is best?

When it comes to spray oils I always choose one that is free from propellants and additives. Personally, I feel a spray oil should not need all these other ingredients and the only ingredients you should see is oil. Hunt around for one you like and are happy with and that of course is syn free. I mostly use an Avocado Spray oil that I get from Costco  or use Bertolli Olive Oil Spray. 

close up of hash brown on a parchment lined baking tray

My Crispy Golden Hash Browns, are so easy to make, they are literally just potato, salt and onion powder. That’s it!!

These are of course gluten free and dairy free, so perfect for anyone with intolerances to those items. These would also be okay for Whole30 or paleo if you eat white potatoes.

If you are looking for some other hash brown recipes for variation, Check out these:

or head on over to my FULL RECIPE INDEX with over 850 delicious Slimming World and Weight Watchers Recipes to browse through, all fully searchable by meal type, ingredient, syn value and WW Smart Points etc

spatula with a Hash Brown on it being removed from baking tray

How can I add a 1/3 speed foods to these Crispy Golden Hash Browns? 

Remember speed foods are not compulsory so the odd meal without is fine, but you should always try and balance out your day elsewhere with plenty of healthy fruits and vegetables.

Occasionally I like to just have these as they are with eggs and little ketchup, hey girls gotta have what a girl wants sometimes. But these hash browns also pair up well with some of these:

Crispy Golden Hash Browns with eggs and ketchup on a plate with silver fork, tray of hash browns in the back and mug of espresso

Kitchen Items used for these Crispy Golden Hash Browns:

close up of Crispy Golden Hash Browns on plate sprinkled with spring onions and served with eggs and ketchup

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Yield: SERVES 4

Syn Free Crispy Golden Hash Browns

Syn Free Crispy Golden Hash Browns
No breakfast is complete without Crispy Golden Hash Browns and these are syn free and delicious!!
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

Ingredients

  • 900g (32oz) of raw potato, floury variety (I use russet potatoes)
  • 1 tsp of fine sea salt
  • 1/2 tsp of onion powder
  • Avocado Spray Oil (or another spray oil of your choice)
  • optional: 2 spring onions, chopped to garnish

Instructions

  1. Preheat oven to 230c/450f (gas mark 8)
  2. Peel potatoes
  3. Place in a saucepan, cover with water
  4. Parboil Potatoes for 5 mins, just cover potatoes with water, bring to a bubbling boil, then turn off heat and leave it water for 5 mins.
  5. Remove and Run under cold water
  6. Grate the potatoes in a bowl
  7. Place in a clean kitchen towel (not kitchen paper) and pat to remove any excess moisture.
  8. Place back in the bowl, add salt and onion powder and mix to combine.
  9. Line a baking tray with parchment paper
  10. Add egg rings to the tray, spray into the egg ring with spray oil and spoon in some of the potato mixture. Flattening down as you do.
  11. Repeat 7 more times, so that you have 8 hash brown rounds.
  12. Spray over the top with spray oil.
  13. Place in the oven and bake for approx 20 mins, remove carefully flip over, spray again and place back in the oven for another 20 mins until golden and crispy.
  14. Serve with your choice of other breakfast items and sprinkle with chopped spring onions (optional)
  15. Enjoy!!!

Notes

This recipe is gluten free, dairy free, vegetarian, paleo, Whole30, Slimming World and Weight Watchers friendly

  • Extra Easy - syn free per serving
  • Green - syn free per serving
  • WW Flex/Freestyle Smart Points - 5 per serving

Variations: try adding chopped spring onion, chives or even grated cheese (HEa choice) to the potatoes.

Microwave method: Want to skip the parboiling of the potatoes? Microwave the potatoes whole for approx 3 minutes, let cool, remove skin and then grate.

*Suitable for freezing - I recommend half baking as per instructions, the freezing. When you want 1 or 2 for breakfast, place on a baking tray from frozen and finish the cooking till crisp and golden

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Nutrition Information

Yield

4

Serving Size

1 SERVING
Amount Per ServingCalories 176 Total Fat 0.2g Saturated Fat 0g Trans Fat 0g Unsaturated Fat 3g Cholesterol 0mg Sodium 596mg Carbohydrates 40g Fiber 5g Sugar 2g Protein 5g
© Siobhan (Slimming Eats)
Cuisine: American, British / Category: Breakfast
Syn Free hash brown pin image

 

 

It is the responsibility of the Reader to assure the products or ingredients they use in any recipes from Slimming Eats are allergen-free (gluten-free, egg-free and/or dairy-free, for example) or Vegetarian friendly. Slimming Eats assumes no liability for inaccuracies or misstatement about products, opinions or comments on this site.

Nutritional information is an estimate and is to be used for informational purposes only

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Reader Interactions

Comments

  1. Hey Lovely, If I make a bigger batch to freeze so I don’t have to mess about in the morning … should I freeze before baking? Or Bake, freeze then re-heat? thank you 🙂

  2. Hi Rona – yes these will freeze fine. I recommend half baking, and then freezing. When you want 1 or 2 (or 3 lol), just place them on a tray frozen and finish the cooking till crisp and golden 🙂

  5. Another stupid question alert! When you say half bake (to freeze) as per instructions, do you mean fully bake on one side and leave the other side for when you reheat them, or do you mean bake for ten minutes each side then freeze? Thanks in advance!

  6. Just bake for half the time as directed. No need to turn over, they will still cook. Both sides :), the turning over just crisps them up further for the remainder of the cooking time

  9. yes yo peel and chop if really big, you don’t want them too small as you will be grating once parboiled.

  12. Hi when you par boil for 5 mins do you then turn off the heat and leave the potatoes for a further 5 mins in the pan? Not sure if I’m reading the method right sorry.

  13. add the potatoes to a saucepan and cover with water. Bring to a boil, then turn off heat and leave in water for 5 mins. 🙂

  14. These are easy to make and taste delicious. I ate mine with sw burgers. With fried eggs for breakfast and cold as a snack to take to the beach. Very versatile!

  15. Made these last week for my and my boyfriend, they were lovely! Deffo recommend and will make again soon! Xx

  16. Made these tonight…they are AMAZING. So easy too. We will definitely be having these again and would recommend. Thank you x

  18. Amazing I found them a bit messy but might had used waxy potatoes. Once cooked they are amazing, I’ve made a batch to freeze

  19. So glad you enjoyed them. You definitely need a floury variety as otherwise, they can be sticky once parboiled to grate. I love making up a batch of these to freeze too. Actually I must make a batch this weekend.

  22. Onion powder seems very hard to source in the U.K., most places stock onion granules, do you think it’ll have the same outcome? I do t see why not. Really want to give these a go at the weekend.

  24. Thansk so much fo r sharing this! Just made up a batch of these and have them in the freezer for this weekened! Just wondering for prep planning, about how long did it take to cook from frozen?

    Thanks again!

  26. Just made these this morning – and like everything I have made of yours they were blooming gorgeous X

  27. These look amazing! Do you think they’d hold up ok with carrot too? My planned fry up plate is lacking in speed!

  30. Hi I realised these are the missing ingredient to my breakfast, such simple ingredients but so tasty, Your recipes are so lovely and inspirational, thanks.

  31. Top Tip: to remove moisture from the grated potatoes, I use a nut milk bag to squeeze out any liquid. It works perfect, it’s reusable and very inexpensive to buy (saves the messy potatoes sticking to a cloth / tea towel)

  32. Sooo I made a batch to freeze (they look awesome!) but accidentally cooked them for the full amount of time ‍♀️ Is it still ok to freeze?

  34. I’ve made these today and they taste great! I used maris piper potatoes and they were so so sticky during grating, any idea on how to get them less sticky? Longer boiling? I made a right mess haha!

  35. Any floury type potato is fine. Another way to do them is to grate the potato first, season as per recipe, add to plate and microwave for a couple of minutes, then form into your hash brown shapes and cook in the oven as per the recipe. I recently tested out this method and it works really well also. Enjoy!!

  36. I am going to try these with some herbs or spices, but the plain with onion powder is beautiful thank you

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