These delicious crispy shredded potato circles, usually made with deep-frying, are known as Syn Free hash browns. But in keeping with the Slimming World guidelines, I've decided to bake in the oven. Because no oil is used, they maintain their delicious crispiness and rich flavour while saving Syns.
I love hash browns so much that I feel like a "Full English" wouldn't be the same without them. Regretfully, traditional hash browns frequently involve oil frying. We can still enjoy them while staying totally Syn-Free by using a small amount of Frylight and baking them in the oven!
These hash browns maintain their deliciously crispy texture even after baking in the oven. Just be careful to cook them until they are the ideal shade of golden brown.
Why you should love this recipe:
golden and crispy
Delectable
low in fat
Syn free
Simple to make
only needs four ingredients
cherished by children as well
Selecting the appropriate potatoes:
Waxy potatoes, like Maris Pipers or Jersey Royals, hold their shape better, so I highly recommend using them. To avoid them getting too soft for grating, don't forget to parboil them for just three to four minutes.
Batch Cooking: Storage Recommendations:
Owing to the lengthy preparation required for this recipe, I suggest making a large batch and freezing them for later use.
Refrigerator: Let the hash browns cool, then stack them in the refrigerator for up to four days, spacing them out with baking paper in between.
Reheat: Excellent for a quick reheat in an air fryer or oven.
Freezer: After letting the hash browns cool, stack them in the freezer for up to three months, making sure to place baking paper between each one.
Tips for Hash Brown:
Either 4 large or 6 small hash browns can be made from this mixture.
Try some sweet potato experiments.
If you're not into full English, try them with a poached egg on top.
Fry them for a few more minutes in a pan with Frylight for an even crispier texture.
Hash Browns
These delicious, crispy, shredded potato rounds, usually deep-fried, are known as Syn Free hash browns. I've decided to bake them in the oven to keep them compatible with Slimming World. They are a guilt-free delight because they don't use any oil and still maintain their crispness and flavour.
Information on Nutrition
Slimming World Syns: 0Syn
107 calories per hash brown.
INGREDIENTS:
800g Waxy Potatoes (Jersey Royals or Maris Pipers)
Half a teaspoon of salt
A tsp of onion powder
1/2 tsp mustard powder
By Frylight
INSTRUCTIONS:
Heat the water in a big pan until it boils.
Before putting potatoes in the boiling water, peel them, cut them in half, and wash them.
Turn the oven on to 220°C, Fan 200°C or Gas Mark 7.
After giving the potatoes a three- to four-minute boil, drain and rinse with cold water.
Using a regular grater, grate each potato into a bowl. Add the mustard powder, onion powder, and salt. Stir well.
To keep the egg rings from sticking, place them on a baking tray and mist them with Frylight.
After filling each ring with the potato mixture, mist it with Frylight.
Bake for twenty minutes in the oven.
After 20 minutes, take the hash browns out of the oven, carefully take out the egg rings, and use a spatula to flip them over. After adding a little more Frylight spray, bake for a further 15 to 20 minutes, or until the food is crispy and has a golden brown colour.
Hash Browns
Ingredients
- 800 g Waxy Potatoes Jersey Royals or Maris Pipers
- 1/2 tsp of salt
- 1 tsp of onion powder
- 1/2 tsp mustard powder
- By Frylight
Instructions
- Heat the water in a big pan until it boils.
- Before putting potatoes in the boiling water, peel them, cut them in half, and wash them.
- Turn the oven on to 220°C, Fan 200°C or Gas Mark 7.
- After giving the potatoes a three- to four-minute boil, drain and rinse with cold water.
- Using a regular grater, grate each potato into a bowl. Add the mustard powder, onion powder, and salt. Stir well.
- To keep the egg rings from sticking, place them on a baking tray and mist them with Frylight.
- After filling each ring with the potato mixture, mist it with Frylight.
- Bake for twenty minutes in the oven.
- After 20 minutes, take the hash browns out of the oven, carefully take out the egg rings, and use a spatula to flip them over. After adding a little more Frylight spray, bake for a further 15 to 20 minutes, or until the food is crispy and has a golden brown colour.