These crispy Low FODMAP Hash Browns are made with grated white potatoes, garlic-infused oil, salt, and black pepper. The recipe creates a savory and golden breakfast side dish that is perfectly crunchy on the outside and tender on the inside. This easy dish is perfect for a comforting weekend brunch and makes enough for two hungry people.

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Low FODMAP Hash Browns Ingredients

2 large white potatoes (about 500 g total), peeled
2 tablespoons garlic-infused oil
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons green parts of scallions, finely sliced (optional, low FODMAP)

How To Make Low FODMAP Hash Browns

Grate the potatoes: Using the large holes of a box grater, grate the peeled potatoes into shreds.
Rinse the starch: Place the grated potatoes in a colander and rinse them under cold running water until the water runs clear.
Dry the potatoes: Squeeze the potatoes very dry using a clean kitchen towel or paper towels. This step is the most important part for getting crispy hash browns.
Heat the oil: Heat the garlic-infused oil in a large non-stick skillet over medium-high heat until it shimmers.
Start cooking: Add the dried potatoes to the hot pan and carefully spread them into a flat, even layer.
Season the dish: Sprinkle the salt and black pepper evenly over the potatoes.
Cook until golden: Cook without stirring for 6–8 minutes. You want the bottom to become deep golden brown and crispy.
Flip and finish: Flip the hash browns in sections (or one large piece if you are skilled) and cook for another 5–7 minutes until fully crisp on the other side.
Garnish and serve: Remove from heat, top with the green parts of scallions if you like, and serve immediately.

Recipe Tips

Dry Completely: The secret to crunchiness is removing moisture. If the potatoes are wet, they will steam instead of fry. Squeeze them until no more water comes out.
Don’t Rush the Flip: Let the potatoes cook undisturbed for several minutes. If you try to flip them too early, they will stick to the pan and fall apart.
Garlic Oil Safety: Garlic-infused oil provides garlic flavor without the FODMAPs found in fresh garlic cloves. Ensure your oil does not contain actual pieces of garlic.
Batch Cooking: If you double the recipe, cook in batches. Overcrowding the pan lowers the temperature and makes the hash browns soggy.

What To Serve Hash Browns

These crispy potatoes are a versatile breakfast staple. Serve them alongside scrambled eggs or a veggie omelet for a protein-packed start to the day. They also pair perfectly with crispy bacon or breakfast sausage. For a lighter meal, serve them with a bowl of lactose-free yogurt and fresh berries. If you enjoy sauces, try a dollop of ketchup (check for high fructose corn syrup) or a little maple syrup.

How To Store Hash Browns Leftovers

Refrigerate: Store any leftover hash browns in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a skillet or air fryer to restore the crispiness; the microwave will make them soft.
Freeze: You can freeze cooked hash browns. Place them in a single layer on a baking sheet to freeze first, then transfer them to a freezer-safe bag. They will keep for up to 1 month.

Low FODMAP Hash Browns Nutrition Facts

Serving Size: 1/2 of the recipe

Calories: 290 kcal
Total Fat: 14g
Saturated Fat: 1g
Cholesterol: 0mg
Sodium: 590mg
Total Carbohydrate: 38g
Dietary Fiber: 4g
Sugars: 2g
Protein: 5g

Frequently Asked Questions

Why use garlic-infused oil instead of garlic powder? Garlic powder is high in FODMAPs (specifically fructans). However, FODMAPs are water-soluble, not oil-soluble. This means the flavor transfers to the oil, but the carbohydrates do not, making the oil safe to eat.
Can I use russet potatoes? Yes, russet potatoes are actually an excellent choice for hash browns. They have a high starch content, which helps them hold together and get extra crispy when fried.
Why are my hash browns mushy? Mushy hash browns usually happen because the potatoes were not dried enough after rinsing. Make sure you squeeze out as much liquid as possible with a towel before they hit the hot pan.

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