Dry Fried Potato Hashbrown Recipe – Greaseless Hashbrowns
One of our favorite restaurants serves greaseless hashbrowns and they are awesome! I did some research and experimented at home to come up with a recipe that tastes like theirs. It’s quick and super easy, and is fried without all of the oil or butter that is normally used when frying potatoes. A major calorie saver and also a lot healthier! As a bonus, I’ve included a recipe for homemade seasoning salts, or to save time you can use Lawry’s Seasoned Salt. If you’d like to pair this with a specific dish, try using different seasoning to compliment the main course. For example, use taco seasoning if you’re serving with a Mexican-style meal.
Potatoes have vitamin C, vitamin B6 and trace amounts of thiamin, riboflavin, folate, niacin, magnesium, phosphorus, iron, and zinc. The fiber content of a potato with skin (2 g) is equivalent to that of many whole grain breads, pastas, and cereals.
Potatoes usually cost a few dollars per bag, and can be found very inexpensively when shopping sales. Depending on the type – and there are more than 4,000 varieties – you can buy a 10# bag of russet (white potatoes with brown skin) for $1-3 or less. Red potatoes may cost more and come in a smaller bag. This recipe calls for a 1# bag of red potatoes, which you can probably get for $1 or less. Buying more may mean saving more. Consider buying in bulk and use our suggestions for storing.
To store potatoes, keep in a cool, dark place for up to 2 months or more. Do not store near other produce (e.g., onions). Optionally, put them in a brown paper bag, wrapped in dark fabric (or a fabric bag), a terracotta planter or some other container that allows them to breathe. You can even throw in a silica packet (those “do not eat” dehumidifier packets) to keep moisture out. As a last resort, you can store alone in a produce drawer in the refrigerator. But the cold will make starches break down into sugars and the potatoes may taste sweeter than usual.
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