Hashbrowns
Crispy on the outside, fluffy on the inside! These are a low-fat alternative to the shop bought/deep fried options, with each hash brown having less than 1g of fat!
Serving Size 1 hashbrown
Servings 4
- Amount Per Serving
- Calories 103
- % Daily Value *
- Total Fat 0.3g1%
- Total Carbohydrate 26g9%
- Dietary Fiber 4.3g18%
- Protein 3.6g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Preheat the oven to 180C.
Peal the potatoes - leaving them whole.
Parboil the potatoes - in a large pot cover the potatoes with water, bring to the boil and then turn off. Leave them for 5 minutes.
Once parboiled, grate the potatoes into a bowl.
Place the grated potato into a tea towel and squeeze out any excess water, then return the bowl.
Add the seasoning and spring onions to the potatoes and mix well.
Line a baking tray with parchment paper.
Shape the potato mixture into circles and place on the prepared baking tray. This recipe makes 4 hashbrowns.
Bake in the oven for 15 minutes, flip carefully then bake for a further 15 minutes.
The hashbrowns should be crispy and golden!
Ingredients
Directions
Preheat the oven to 180C.
Peal the potatoes - leaving them whole.
Parboil the potatoes - in a large pot cover the potatoes with water, bring to the boil and then turn off. Leave them for 5 minutes.
Once parboiled, grate the potatoes into a bowl.
Place the grated potato into a tea towel and squeeze out any excess water, then return the bowl.
Add the seasoning and spring onions to the potatoes and mix well.
Line a baking tray with parchment paper.
Shape the potato mixture into circles and place on the prepared baking tray. This recipe makes 4 hashbrowns.
Bake in the oven for 15 minutes, flip carefully then bake for a further 15 minutes.
The hashbrowns should be crispy and golden!