Healthy Hash Browns (low-calorie, oil-free breakfast)

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You can make crunchy homemade hash browns using frozen shredded potatoes without oil on the stove or in the air fryer! This healthy potato recipe is delicious on its own for a low-calorie, easy weekday breakfast or as a weekend plant-based brunch side.

Crispy hash browns have been a favorite breakfast of mine since I was a kid. This lower-calorie hashbrown recipe requires simple ingredients and is wfpb (whole food plant-based), oil-free, gluten-free, and vegan.


  • 12 ounces frozen shredded potatoes 325 grams
  • sea salt optional


Stovetop Instructions

  1. Preheat a 10-12 inch truly non-stick skillet over medium heat for 30-60 seconds.
  2. Add frozen shredded potatoes to skillet and spread them out evenly across the bottom of the pan. Season lightly with salt or preferred seasoning, if desired.
  3. Cook hash browns for 7 minutes, so they form a nice crust. Do not attempt to stir or flip them in the first 7 minutes.
  4. After the 7 minutes, flip the hash browns in sections with a spatula and cook the other side for another 5-7 minutes, checking for doneness after the first 5 minutes and possibly reducing heat, if necessary.
  5. Serve immediately with your favorite condiment (ideas in the notes!)

Air Fryer Instructions

  1. Add frozen shredded potatoes to your non-stick air fryer basket (use parchment paper to line your air fryer basket if it’s not totally non-stick or the holes are too big and the potatoes fall through).
  2. Set your air fryer to 400 degrees F for 10 minutes.
  3. Check your hash browns and see if they need more time or need to be flipped. If you’re using parchment paper, they may need to be flipped.
  4. Air fry for another 3-5 minutes, if necessary to get them as crispy as you like.
  5. Serve immediately with your favorite condiment (ideas in the notes!)


Seasoning Options:

  • salt and pepper
  • garlic salt
  • seasoned salt
  • garlic powder
  • onion powder
  • Trader Joe’s vegan no-chicken seasoning

Condiment Options:

  • ketchup
  • BBQ sauce
  • spicy ketchup
  • sriracha
  • salsa
  • mustard
  • This recipe serves 2 as a side or 1 large, filling portion.


Serving: 1portion

Calories: 139kcal | Carbohydrates: 30g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 37mg | Potassium: 485mg | Fiber: 2g | Vitamin C: 14mg | Calcium: 17mg | Iron: 2mg

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About the Author: Jenny Kristy

Spice Seeker, Recipe Weaver, Nomad Chef |With a passport bursting with stamps and a pantry overflowing with global spices, Jenny Kristy isn't just a cook, she's a culinary nomad. Her travels fuel her passion, transforming exotic flavors into recipes that tantalize and transport. She weaves magic in her kitchen, sharing her adventures through meals that whisper of Marrakesh markets and Tuscan trattorias. From teaching sushi to whipping up Moroccan masterpieces, Jenny ignites wanderlust and connects cultures, one delicious bite at a time.

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