No breakfast is complete without Crispy Golden Hash Browns and these are 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.
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. I mostly use an Avocado Spray oil that I get from Costco or use Bertolli Olive Oil Spray.
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:
- 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 and Weight Watchers Recipes to browse through, all fully searchable by meal type, ingredient and WW Smart Points etc
How can I add a ⅓ 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
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
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Recipe Card
Crispy Golden Hash Browns
No breakfast is complete without Crispy Golden Hash Browns and these are delicious!!
Ingredients
- 900g (32oz) of raw potato, floury variety (I use russet potatoes)
- 1 teaspoon of fine sea salt
- ½ teaspoon of onion powder
- Avocado Spray Oil (or another spray oil of your choice)
- optional: 2 spring onions, chopped to garnish
Instructions
- 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.
- Serve with your choice of other breakfast items and sprinkle with chopped spring onions (optional)
- Enjoy!!!
Notes
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
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Recommended Products
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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 -
KitchenCraft Non-Stick Egg Poachette Rings for Fried and Poached Eggs, Crumpets, Mini Pancakes, Omelettes and Yorkshire Puddings, 9 cm, Set of 2, Black -
Trader Joe's Everything but the Bagel Sesame Seasoning Blend 2.3 oz (65g)
Nutrition Information
Yield 4 Serving Size 1 SERVINGAmount Per Serving Calories 176Total Fat 0.2gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 3gCholesterol 0mgSodium 596mgCarbohydrates 40gFiber 5gSugar 2gProtein 5g
Rona says
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 🙂
Shevy (Slimming Eats) says
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 🙂
Deirdre says
Stupid question alert. Do you remove the egg rings before cooking?
Shevy (Slimming Eats) says
Hi Deirdre, yes you do, the egg rings are just to form the shape. Enjoy 🙂
Alison says
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!
Shevy (Slimming Eats) says
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
Alison says
Thank you 🙂
Chris says
Hi do you boil the potatoes whole after peeling or chop them into smaller pieces?
Thanks
Shevy (Slimming Eats) says
yes yo peel and chop if really big, you don't want them too small as you will be grating once parboiled.
Shelley Urquhart says
These are fabulous will be making a bigger batch next time and freezing some x
Pamela says
Made them this morning! Fabulous! Thank you!
Kerry says
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.
Shevy (Slimming Eats) says
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. 🙂
Teresa says
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!
Sarah says
Made these last week for my and my boyfriend, they were lovely! Deffo recommend and will make again soon! Xx
Zoe says
Made these tonight...they are AMAZING. So easy too. We will definitely be having these again and would recommend. Thank you x
Roberta says
These hash brown's are so yummy .definitely be making bigger batches to freeze. Thank you for the recipe x
Clare says
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
Shevy (Slimming Eats) says
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.
Niamh says
Can I add actual onion for speed (sw) or no?!
Shevy (Slimming Eats) says
Hi Niamh, you can add onion if you wish, you might not get quite the same result.
Laura says
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.
Shevy (Slimming Eats) says
Hi Laura, yes it should work the same 🙂
Kat says
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!
Shevy (Slimming Eats) says
Hi Kat, about 30 mins i'd say, slightly longer depending on your oven.
Ruth says
Just made these this morning - and like everything I have made of yours they were blooming gorgeous X
Nina says
These look amazing! Do you think they'd hold up ok with carrot too? My planned fry up plate is lacking in speed!
Shevy (Slimming Eats) says
Yes they should be okay with a little carrot. Enjoy
Laura says
I made my slightly bigger and used them as a pizza base which turned out lovely.
Kate Simpson says
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.
Annette says
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)
Sophie says
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?
Shevy (Slimming Eats) says
They are the best if frozen part cooked, they may become overcooked when reheating.
Alice says
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!
Shevy (Slimming Eats) says
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!!
Sabina Eustace says
I am going to try these with some herbs or spices, but the plain with onion powder is beautiful thank you
Julia says
These were totally lush! OH couldn’t believe they weren’t fried!
Thanks so much for all your recipes!
KATIE AKRIGG says
Hi, Silly question, but do you have to par boil the spuds? Or can you just grate & squeeze out the moisture? Thank you
Siobhan (Slimming Eats) says
It’s the parboiling step they helps them stick together and go golden.
Natalie says
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?
Siobhan (Slimming Eats) says
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.
Maria Horsfield says
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.
Cazz says
Made these just now and they are delicious
Natalie says
Hi
Would these work in the air fryer?
Carolyn says
Please could you tell me if these can be cooked in an air fryer? Thanks