Thick and tasty homemade healthy hash browns. Made with real potatoes and ingredients you already have in your pantry right now.
Homemade Healthy Hash Browns
For years, I bought the ready- made-just-heat-and-eat variety from the the supermarket. Homemade hash browns fell into the 'too hard' basket. This recipe changed all of that. Now I can't go back.
Hash browns make a great alternative to toast. Give them a go topped with a poached egg for a meal I guarantee your children will love. (I really suck at making poached eggs - especially when cooking for a crowd.
So I cheat. I use one of these pans to make 6 perfectly poached eggs every time).
We are lucky enough to have an amazing little cafe near to where we live It's run by a 'retired' chef. She opens the doors four days a week and only has 6 tables. It's a small town.
Her food is beautiful. Everything is made from scratch and customized to suit her every customer. You really do feel special when your egg arrives exactly the way you like it every single time. You don't even have to ask.
Anyway... she makes these hash browns that she serves with breakfast.... and we're not going to tell her... but these Homemade Hash browns taste EXACTLY the same.
What To Serve With Hash Browns (compliments of Clean Eating with Kids)
- Epic clean eating baked beans
- Breakfast sausage patties
- Healthy breakfast egg muffins
- The best kids scrambled eggs
- Baked avocado egg boats
- Bacon breakfast bowl
How To Get Perfect Hash Browns
Grate 5 medium sized russet potatoes.
You need about 1 and a half cups of grated potato for 6 servings of hash browns.
Russet potatoes are your classic, everyday potato. If you had to draw a potato - you'd draw a russet potato. It's oblong in shape with a thick dry brown skin and when cooked, it turns fluffy and mashy inside. It's a great potato all round for mashing, baking and it makes the best crispy roast potatoes too.
Rinse and Squeeze
Rinse your grated potato under cold water and squeeze out all the moisture. It's a hands on kind of job so don't be shy.
Add your Ingredients
Add the flour, egg, salt, pepper and chopped onion.
Mix together well
Mix together until everything is well combined.
Cooking time
Heat a pan on the stove top. Add 1 teaspoon olive oil (or coconut oil). Test your oil is hot enough by popping a piece of grated potato into it. When it starts to sizzle, then it's ready for your hash browns. Measure out ¼ cup of the mix per hash brown. You should get 6 good sized hash browns.
Cook each side for around 5 minutes on a medium heat. Turn when golden brown and cook the other side.
Soak up excess oil
Use paper towel and dab the hash browns to soak up excess oil after cooking.
How To Make Healthy Hash Browns
Ingredients
- 4 Russet potatoes Peeled and grated
- 1½ Cups Onion Grated
- 1 Spring/Summer onion Finely sliced
- ¼ Cup Flour I used spelt flour
- 1 Egg
- 1 tsp Olive oil
- ½ tsp Salt
- ¼ tsp Black pepper
Notes
Optional: To make a cheesy version, add ¼ cup grated Parmesan to your mixture
Healthy Hash Browns Recipe
Healthy Hash Browns
Ingredients
- 4 Russet potatoes Peeled and grated
- 1½ Cups Onion Grated
- 1 Spring/Summer onion Finely sliced
- ¼ Cup Flour I used spelt flour
- 1 Egg
- 1 teaspoon Olive oil
- ½ teaspoon Salt
- ¼ teaspoon Black pepper
Instructions
- Peel and grate your potatoes. Rinse thoroughly and then squeeze out all the excess moisture. I use my colander for this job
- In a mixing bowl, add grated potato, flour, egg, salt and pepper. Mix well until well combined
- Heat a pan to medium heat. Add olive oil
- Spoon in ¼ cup of potato mix into pan. It will look like a little potato pancake. Repeat until mixture is finished. You should get 6 hash browns out of your mixture
- Cook for around 5 minutes until hash brown is golden underneath. Turn over and cook the other side
- Remove from pan and lay on a paper towel to soak up any excess oil. Serve immediately
Sarah says
I wonder about putting some chopped onions in there too. All seems very straightforward. I will let you know.
Debbie says
These look delicious! I wonder with the egg and flour....do they get gummy or taste eggy. My husband loves hashbtowns and these seem so much easier than standing over the pan so you can flip at the perfect time...
I will post ASAP and let you know what hubby thinks about the recipe.
Carey says
Hi Debbie. How did the recipe go?