A Healthy, Crisp Breakfast Choice
Discover a healthier way to start your day with these oil-free hash browns—crispy on the outside, tender inside, and bursting with savoury flavour. By eliminating oil, this recipe allows you to enjoy a classic breakfast favourite with fewer calories and less fat, making it an ideal option for those seeking a lighter, heart-healthy meal.
The main ingredient, potatoes, are naturally fat-free and rich in complex carbohydrates, providing sustained energy. They’re also an excellent source of potassium, vitamin C, vitamin B6, and fibre—nutrients known to support healthy blood pressure, immune function, and digestive health. Including a large, finely diced onion not only imparts a subtle sweetness but also supplies beneficial antioxidants and phytochemicals renowned for supporting heart health and reducing inflammation.
Garlic powder brings its health-boosting properties, including immune support and potential cardiovascular benefits. Nutritional yeast, a favourite among plant-based eaters, adds a cheesy, umami flavour along with a bonus of protein, B vitamins (including B12 if fortified), and minerals.
Cooking these hash browns without oil reduces unnecessary fat while still achieving a golden, crisp texture, especially when prepared in a nonstick pan or on a baking sheet. Pair with sautéed or roasted vegetables for a filling, nutrient-rich breakfast or brunch. Enjoy all the flavour and texture you love, with health benefits to keep you feeling your best!
Oil-Free Hash Browns
Ingredients
- 450 grams potatoes
- ½ large brown onion
- ½ tsb garlic powder
- 1 tbsp nutritional yeast
Instructions
- Too get a soft inside and a cripsy outside in the middle par boil the potatoes for five minutes, drain then allow to cool.
- Once cool grate the potatoes and place them into a large bowl with all other ingredients.
- Preheat oven to 200℃ (400℉)
- Line an oven tray with parchment paper or a silicon sheet. Using a round cookie cutter, mould the potato mix. Don't pack too tightly or the hashbrowns won't cook in the middle. A good tip is to use a fork to move the mixture in the cutter to fill it completely, this helps to keep the shape of the hash brown .
- Lift the cookie cutter then repeat the process with the remaining potato mixture.
- Bake the hashbrowns for 15 mins then flip and bake for a futher 10-15 mins.
- Serve with Mushroom gravy and lemon asparagus, airfried tomatoes, spinach, avocado and your choice of seeds.
