No breakfast is complete without a 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 a soft egg yolk is a must.
Want to know how to cook a perfect egg? I have just the post for you
How to cook a perfect fried egg
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.
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. I also have these delicious Syn Free Spiralled Sweet Potato Hash which is also great with eggs or if you want one with a little speed foods, give this Carrot, Parsnip ad Potato Hash a try.
There is also this delicious Cheesy Sausage Egg and Hashbrown Casserole – which has an amazing crispy cheesy hash brown topping, Ham and Hashbrown Frittata and lastly this Breakfast Hash Brown Pizza – oh my!!
So many amazing breakfast options. Do you think I might like hash browns?
I even have this Spiralled Zucchini Quiche, Chicken and Spinach Quiche and Red Pepper and Bacon Quiche, all of which feel rather decadent with an amazing hashbrown crust.
You could serve these Crispy Golden Hash Browns with a full English breakfast, or just eggs like I do and some of this yummy Balsamic Tomatoes and Spinach. The possibilities are endless.
Want to make up a bigger batch of these to freeze? I recommend half baking as per instructions, then freezing by placing on a tray lined with parchment paper. When they are frozen you can pop into a ziplock bag.
Once ready to use, place on a baking tray from frozen and finish the cooking till crisp and golden – easy peasy 🙂
Extra Easy - syn free per serving
Green - syn free per serving
WW Smart Points - 5
- 900g of raw potato, floury variety not waxy
- 1 tsp of fine sea salt
- ½ tsp of onion powder (optional)
- Spray Oil
- Preheat oven to 230c/450f (gas mark 8)
- Peel potatoes
- Place in a saucepan, cover with water
- 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.
- Remove and Run under cold water
- Grate the potatoes in a bowl
- Place in a clean kitchen towel (not kitchen paper) and pat to remove any excess moisture.
- Place back in the bowl, add salt and onion powder and mix to combine.
- Line a baking tray with parchment paper
- 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.
- Repeat 7 more times, so that you have 8 hash brown rounds.
- Spray over the top with spray oil.
- 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.
- Enjoy!!!
These are freezing friendly - 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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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 🙂
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 🙂
Stupid question alert. Do you remove the egg rings before cooking?
Hi Deirdre, yes you do, the egg rings are just to form the shape. Enjoy 🙂
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!
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
Thank you 🙂
Hi do you boil the potatoes whole after peeling or chop them into smaller pieces?
Thanks
yes yo peel and chop if really big, you don’t want them too small as you will be grating once parboiled.
These are fabulous will be making a bigger batch next time and freezing some x
Made them this morning! Fabulous! Thank you!
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.
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. 🙂
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!
Made these last week for my and my boyfriend, they were lovely! Deffo recommend and will make again soon! Xx
Made these tonight…they are AMAZING. So easy too. We will definitely be having these again and would recommend. Thank you x
These hash brown’s are so yummy .definitely be making bigger batches to freeze. Thank you for the recipe x
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
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.
Can I add actual onion for speed (sw) or no?!
Hi Niamh, you can add onion if you wish, you might not get quite the same result.
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.
Hi Laura, yes it should work the same 🙂
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!
Hi Kat, about 30 mins i’d say, slightly longer depending on your oven.
Just made these this morning – and like everything I have made of yours they were blooming gorgeous X
These look amazing! Do you think they’d hold up ok with carrot too? My planned fry up plate is lacking in speed!
Yes they should be okay with a little carrot. Enjoy
I made my slightly bigger and used them as a pizza base which turned out lovely.
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.
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)