Diner-Worthy Low FODMAP Hash Brown Potatoes
Eating low-FODMAP and have a hankering for Hash Brown Potatoes? No problem! Using scallion greens instead of onions makes this dish allowable even during your Elimination phase. The key to making crispy hash browns is simply patience. Once you put the potatoes in the pan, wait before you move them around. You want a nice crust to form on the bottom before you flip them. You need a heavy 10-inch (25 cm) skillet for this recipe; I like using my cast iron.
As you can see above, we have served up our hash browns with some fried eggs and slab of ham on the side. Sometimes, if we have leftover ham (don’t you LOVE leftover ham?) we diced the ham and toss it right into the hash browns as they are cooking, as you can see below.
And speaking of ham, check out our article Is Ham Low FODMAP? so that you know what kind to buy…
We love potatoes, and thankfully they are low FODMAP. Hash brown recipes vary, but we like to use floury, dry, fluffy russet potatoes for this dish. Keep your waxy potatoes for another dish, like our Potato Salad with Peas & Chives.
And speaking of potatoes for breakfast, make sure to check out our Low FODMAP Home Fries recipe as well.
Low FODMAP Hash Brown Potatoes
Missing hash browns while FODMAPing? Our recipe is crispy and tastes just like the classic diner version - except it won't upset your digestion.
- 1 1/2 pounds (680 g) russet or all-purpose potatoes, peeled
- 2 tablespoons finely chopped scallion greens
- Kosher salt
- Freshly ground black pepper
- 3 tablespoons melted unsalted butter, divided
- 3 tablespoons vegetable oil, divided
- Grate the potatoes on the largest hole of a box grater and add to a large bowl of cold water. Stir around until water looks cloudy. Drain in a colander, pressing out as mush water as possible, then wrap up in a clean linen towel and wring dry over the sink to expel excess water. Transfer dried potatoes to a dry mixing bowl and add scallions. Toss together and season generously with salt and pepper.
- Heat half of the butter and oil in a heavy 10-inch (25 cm) skillet. Once hot, add the potato mixture, toss around to coat in the oil, then form one layer that fills the pan side to side and press down firmly. Cook over medium heat for at least 10 to 15 minutes or until golden brown on the bottom (you can peek to look). Use a large, sturdy spatula to flip potatoes over in 3 or 4 sections. If the pan looks dry (and it probably will), add the additional butter and oil. Don’t worry if the potatoes break up a bit. Just try to get all of the “top” of the potatoes now onto the bottom. Continue to cook over medium heat until well browned again, at least 10 minutes more. The potatoes should be cooked and tender with lots of crispy bits. Serve immediately.
- Some hash brown recipes begin with cooked or par-cooked potatoes. Nothing wrong with that approach, but it does require extra steps. Our approach using raw potatoes works quite well, so don’t worry. You are gonna love these crispy low FODMAP hash brown potatoes.
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.