Leftover hash brown potatoes

Contributed by Preston Maring, MD

Leftover hash brown potatoes

Next time you roast new potatoes and onions, plan on having 5 to 6 new potatoes left over and about one whole onion. These can be used for a low-fat easy version of hash browns for breakfast.

I’ve tried making regular hashed browns where you are told to grate the potatoes then fry them flat squashed down with a spatula in a fair amount of oil.

First, I could never really get them to cook all the way through before the surface got totally blackened. Another problem was trying to flip them over without breaking them up.

Using potatoes and onions that have already been cooked and giving up on the flat squashed look make it ever so quick and easy. Try this at home.

Servings: 4


  • 5 to 6 previously roasted potatoes, diced into small pieces, enough for 2 generous cups
  • Enough leftover roasted onion (already wonderfully browned from roasting) chopped in large dice to make about 1 cup
  • 1/3 cup chopped fresh parsley
  • Salt and freshly ground pepper to taste


  1. Mix all ingredients together in a large bowl.
  2. Heat a non-stick skillet over a medium flame. Spray it with non-stick cooking spray.
  3. Cook, stirring occasionally until the non-browned cut edges of the potatoes begin to brown.
  4. Serve with eggs and fresh fruit juice.

Nutrition information (per serving)

  • Calories: 184
  • Total fat: 3 g
  • Saturated fat: 0 g
  • Trans fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 26 mg
  • Total carbohydrate: 36 g
  • Dietary fiber: 4 g
  • Protein: 3 g

Does not include added salt.