Crispy Hashbrown (No Oil, No Refined Sugar, Gluten Free)

Holy Moly these no oil hashbrowns took a while to perfect. There has been a few tears over sticky frying pans and gloopy potatoes. All worth it to get to these crispy  and crunchy, no oil morsels.


4 potatoes
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon oregano
Salt and pepper


  1. Grate potatoes.
  2. Put grated potatoes in a tea towel. Wrap tea towel around the potatoes into a sack and squeeze the tea towel to squeeze out excess juice from potatoes.
  3. Toss potatoes in a large bowl with seasoning to separate the pieces.
  4. Spread potatoes on a silicone tray. The silicone tray is important for it not to stick.
  5. Spread the potatoes to allow as much air to move through the potatoes as possible.
  6. Place in pre-heated oven of 150C.
  7. Start checking the potatoes from the 15 minutes mark and remove the potatoes from the oven until the potatoes are brown and crispy.