Crispy Baked Hash Browns | Healthy Recipe

One of my favourite things on a breakfast plate are the hash browns. Crispy, crunch shredded potatoes that are usually deep fried. I have made a few other hash brown recipes, and they never really come out as crispy as I would like them to.

I played around in the kitchen a bit, and decided to try an idea I had to get the perfect shaping. For this recipe, I used a muffin tin to shape and also cook them, which gave them their perfect shape and also a proper crispiness. They are also cooked using only frylight instead of nasty, fatty oil.

It takes a little over 10 minutes to prepare the dish, and around 25 minutes to get the perfect crispiness. I really love these, and enjoyed them at the start of 2019. There are also very few ingredients, which makes it extra easy to create this dish yourself.

This recipe is Slimming World friendly and Weight Watchers friendly, and enjoyable as part of a low calorie and low fat diet. 

Crispy Baked Hash Browns Recipe

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You will need:

2 medium potatoes, peeled and grated
1 egg, beaten
1 teaspoons salt
1/2 teaspoon chilli powder
1/2 teaspoon dried basil
1/4 teaspoon ground cumin
1/4 teaspoon black pepper
1/2 teaspoon smoked paprika
1/2 teaspoon onion powder
Low calorie cooking spray


Preheat the oven at 180 degrees.

Using a clean tea towel, add the shredded potato in the middle of it. Squeeze all the liquid out of the potatoes using the tea towel. This is what gives them the crispiness.

Remove from the tea towel, place in a bowl and add all the rest of the ingredients. Mix well.

Spray a muffin tin with low calorie cooking spray.

Add about a tablespoon of the potato mixture into each muffin tin. Use the back of the spoon to press down the mixture until it is flat on top and fully pushed into each muffin tin hole.

Bake in the oven for 20 minutes, or until golden and crispy.

L x


Nutritional calculations are all carried out by myself, and are for guidance only.

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