3 Freestyle Points 129 Calories

These crisp, perfectly cooked homemade hash browns are made in a skillet, with shredded potatoes, scallions and seasoning for the perfect breakfast side dish to go with your morning eggs.

• 2 medium russet potatoes, skin on, 7 ounces each
• 3 medium scallions, green and white separated, finely chopped
• 1/4 cup all-purpose or gluten-free flour
• 1 large egg, beaten
• 1 teaspoon kosher salt
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon chili pepper
• 1/2 teaspoon paprika
• 1/8 teaspoon black pepper
• olive oil spray

1. Shred the potatoes in a food processor or with a box grater. Rinse shredded potatoes until water is clear, then drain and squeeze dry with a towel. Place shreds to a plate lined with 2 layers of paper towels. Cook in a microwave on high for 2 minutes.
2. Transfer to a bowl, let it cool a few minutes then mix in the scallion whites, flour, egg, salt, garlic powder, onion powder, chili powder, paprika and black pepper until evenly distributed.
3. Heat a cast iron skillet on medium to medium-low heat. When hot generously spray with oil, then add the potatoes in an even layer.
4. Cook until nicely browned on the bottom, about 7 to 8 minutes. Slide onto a plate, spray the skillet again then place the other side into the skillet, cook until brown on the other side, about 7 to 8 minutes more. Garnish with scallion greens.

Nutrition Information

Yield: 4 Servings, Serving Size: 1/4 slice

• Amount Per Serving:
• Freestyle Points: 3
• Points +: 3
• Calories: 129 calories
• Total Fat: 1.5g
• Saturated Fat: 0.5g
• Cholesterol: 46.5mg
• Sodium: 306mg
• Carbohydrates: 25.5g
• Fiber: 2.5g
• Sugar: 1g
• Protein: 5g