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Syn Free Crispy Golden Hash Browns

January 22, 2017 42 Comments

100.2Kshares

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:

  • Syn Free Spiralled Sweet Potato Hash 
  • Carrot, Parsnip and Potato Hash 
  • Cheesy Sausage Egg and Hashbrown Casserole
  • Ham and Hashbrown Frittata
  • Breakfast Hash Brown Pizza 
  • American Sheet Pan Hash Browns
  • Hash Brown Waffle Pizza
  • Cheese and Ham Stuffed Hashbrown Waffles
  • Corned Beef Hash
  • All Day Breakfast Tray Bake
  • Broccoli Cheese Hash Brown Muffins

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:

  • Balsamic Tomatoes and Spinach
  • Creamy Garlic Mushrooms
  • Garlic Sauteed Mushrooms
  • Omelette with Sriracha Mushrooms

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:

  • Grater
  • Kitchen Scales
  • egg rings
  • Measuring Spoons
  • Large Mixing Bowl
  • Chopping Board
  • Santoku Knife
  • Sieve
  • Large Saucepan 
  • Baking Tray
  • Parchment Paper

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


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Syn Free Crispy Golden Hash Browns

Syn Free Crispy Golden Hash Browns

Yield: SERVES 4
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

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

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

If you wish to share this recipe, then please do so by using the share buttons provided.

Do not screenshot or post recipe or content in full.

Nutritional information is an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. 

All images and content on Slimming Eats are copyright protected.



Check Legal section, for Full Disclaimer, Disclosure and Privacy Policy. 

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • Baking Tray Set of 4, HaWare Stainless Steel Baking Sheet –Rimmed Pan Baking Sets -Healthy & Non Toxic, Easy Clean & Dishwasher Safe (Large Size)
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  • ZeZaZu Parchment Paper Sheets for Baking (100 Sheets), Precut 12 x 16 inches - Exact Fit for Half-Sheet Baking Pans, Unbleached, Dual-Sided Coating, Siliconized, Non-Stick, RECLOSABLE Pack
    ZeZaZu Parchment Paper Sheets for Baking (100 Sheets), Precut 12 x 16 inches - Exact Fit for Half-Sheet Baking Pans, Unbleached, Dual-Sided Coating, Siliconized, Non-Stick, RECLOSABLE Pack
  • KitchenCraft Non-Stick Egg Poachette Rings for Fried and Poached Eggs, Crumpets, Mini Pancakes, Omelettes and Yorkshire Puddings, 9 cm, Set of 2, Black
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  • Trader Joe's Everything but the Bagel Sesame Seasoning Blend 2.3 oz (65g)
    Trader Joe's Everything but the Bagel Sesame Seasoning Blend 2.3 oz (65g)
Nutrition Information:
Yield: 4 Serving Size: 1 SERVING
Amount Per Serving: Calories: 176Total Fat: 0.2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 596mgCarbohydrates: 40gFiber: 5gSugar: 2gProtein: 5g

Did you make this recipe?

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© 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

Looking for some additional support on your weight loss journey? Did you know Slimming Eats has a friendly Slimming World Facebook Support Group where you can get daily meal ideas and recipe ideas? Come and check us out, we’d love to have you join.

Looking for some other recipes? Head on over to my RECIPE INDEX for over 900 Slimming World & Weight Watchers recipes for you to browse through, all fully searchable by meal type, Ingredients, syn value and WW Smart Points etc

All images and content on Slimming Eats are copyright protected.

If you wish to share this recipe, then please do so by using the share buttons provided. Do not screenshot or post recipe or content in full.

* Disclosure: This post may contain affiliate links. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.” Check Legal section, for Full Disclaimer, Disclosure and Privacy Policy.

Filed Under: breakfast, by course, by ingredient, by type, dairy free, Extra Easy, Freezer Friendly, gluten free, Green, Kid Friendly, paleo, potatoes, Recipes, sides, sugar free, Syn Free, vegetables, Vegetarian, Whole30

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Reader Interactions

Comments

  1. Rona

    January 23, 2017 at 8:16 am

    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. Shevy (Slimming Eats)

    January 23, 2017 at 10:37 am

    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 🙂

  3. Deirdre

    January 26, 2017 at 9:41 am

    Stupid question alert. Do you remove the egg rings before cooking?

  4. Shevy (Slimming Eats)

    January 26, 2017 at 11:45 am

    Hi Deirdre, yes you do, the egg rings are just to form the shape. Enjoy 🙂

  5. Alison

    February 8, 2017 at 8:06 am

    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. Shevy (Slimming Eats)

    February 8, 2017 at 8:40 am

    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

  7. Alison

    February 8, 2017 at 3:34 pm

    Thank you 🙂

  8. Chris

    February 16, 2017 at 12:33 pm

    Hi do you boil the potatoes whole after peeling or chop them into smaller pieces?
    Thanks

  9. Shevy (Slimming Eats)

    February 16, 2017 at 1:08 pm

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

  10. Shelley Urquhart

    March 21, 2017 at 3:02 pm

    These are fabulous will be making a bigger batch next time and freezing some x

  11. Pamela

    July 3, 2017 at 2:47 pm

    Made them this morning! Fabulous! Thank you!

  12. Kerry

    August 14, 2017 at 4:57 pm

    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. Shevy (Slimming Eats)

    August 14, 2017 at 10:48 pm

    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. Teresa

    August 20, 2017 at 3:55 am

    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. Sarah

    September 1, 2017 at 3:02 pm

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

  16. Zoe

    September 19, 2017 at 1:43 pm

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

  17. Roberta

    October 4, 2017 at 9:10 am

    These hash brown’s are so yummy .definitely be making bigger batches to freeze. Thank you for the recipe x

  18. Clare

    October 31, 2017 at 5:21 am

    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. Shevy (Slimming Eats)

    November 2, 2017 at 8:41 pm

    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.

  20. Niamh

    January 8, 2018 at 6:58 pm

    Can I add actual onion for speed (sw) or no?!

  21. Shevy (Slimming Eats)

    January 8, 2018 at 9:08 pm

    Hi Niamh, you can add onion if you wish, you might not get quite the same result.

  22. Laura

    January 23, 2018 at 8:15 am

    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.

  23. Shevy (Slimming Eats)

    January 23, 2018 at 10:07 am

    Hi Laura, yes it should work the same 🙂

  24. Kat

    March 8, 2018 at 5:45 pm

    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!

  25. Shevy (Slimming Eats)

    March 9, 2018 at 10:16 pm

    Hi Kat, about 30 mins i’d say, slightly longer depending on your oven.

  26. Ruth

    April 15, 2018 at 7:22 am

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

  27. Nina

    April 20, 2018 at 4:06 am

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

  28. Shevy (Slimming Eats)

    April 21, 2018 at 7:04 am

    Yes they should be okay with a little carrot. Enjoy

  29. Laura

    June 22, 2018 at 11:42 am

    I made my slightly bigger and used them as a pizza base which turned out lovely.

  30. Kate Simpson

    November 25, 2018 at 3:46 am

    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. Annette

    January 12, 2019 at 5:40 am

    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. Sophie

    February 19, 2019 at 6:01 am

    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?

  33. Shevy (Slimming Eats)

    February 20, 2019 at 1:28 pm

    They are the best if frozen part cooked, they may become overcooked when reheating.

  34. Alice

    February 25, 2019 at 8:08 am

    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. Shevy (Slimming Eats)

    February 25, 2019 at 11:32 am

    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. Sabina Eustace

    April 4, 2019 at 3:43 pm

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

  37. Julia

    April 24, 2020 at 6:37 am

    These were totally lush! OH couldn’t believe they weren’t fried!
    Thanks so much for all your recipes!

  38. KATIE AKRIGG

    June 3, 2020 at 2:09 pm

    Hi, Silly question, but do you have to par boil the spuds? Or can you just grate & squeeze out the moisture? Thank you

  39. Siobhan (Slimming Eats)

    June 5, 2020 at 11:44 am

    It’s the parboiling step they helps them stick together and go golden.

  40. Natalie

    October 23, 2020 at 1:44 am

    Made these last night. Mine charred a bit and weren’t as golden and crispy looking …. had the oven at the temp you suggested. Any ideas where I’m going wrong?

  41. Siobhan (Slimming Eats)

    October 25, 2020 at 12:26 pm

    do you have a fan oven? If so you need to reduce temp by 20c. The colour is likely the type of potato used, floury varieties are best. I always use russets.

  42. Maria Horsfield

    January 16, 2021 at 9:27 am

    These were a big hit with my fussy eaters! I part cooked a batch & freezed them with in-between parchment paper… easy to pull apart from the container in the freezer. And I’ve been asked to make more.

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Hey! I am Siobhan, a full-time mum and food blogger. I was born in London but now live in Ontario Canada ...

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