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Crispy shredded potatoes, breakfast classic
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Hashbrowns (60 g) has 132 calories. That works out to 220 calories per 100 g. It contains 16.8 g of carbs, 1.5 g of protein, 6.6 g of fat and 1.5 g of fiber. Its 0.1 mg of B6 covers 6% of the Daily Value. Its glycemic index is 75 (high), so it raises blood sugar quickly.
Selected: 1 piece (medium) · 60 g
132
KCAL / 60G
Carbs
16.8g
· 6% DV
Protein
1.5g
· 3% DV
Fat
6.6g
· 8% DV
Fiber
1.5g
· 5% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 51% · Protein 5% · Fat 44%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 132 kcal | |
| Total fat | 6.6 g | 8% |
| Saturated fat | 1.5 g | 8% |
| Trans fat | 0.06 g | |
| Sodium | 252 mg | 11% |
| Total carbohydrate | 16.8 g | 6% |
| Fiber | 1.5 g | 5% |
| Protein | 1.5 g | 3% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 60 g | 132 kcal |
| 1 piece (extra small) | 30 g | 66 kcal |
| 1 piece (small) | 40 g | 88 kcal |
| 1 piece (large) | 90 g | 198 kcal |
| 100 g | 100 g | 220 kcal |
| 1 serving (medium) | 100 g | 220 kcal |
| 2 piece (medium) | 120 g | 264 kcal |
| 1 piece (extra large) | 120 g | 264 kcal |
| 1 serving (large) | 150 g | 330 kcal |
Calculated from 220 calories per 100 g.
Hash browns are made mainly from shredded or finely diced potatoes, usually cooked in oil or butter until browned. Some recipes add onion or seasoning, but traditional versions rely on potato and a crisp, golden crust.
No. Both are potato dishes, but rösti is a Swiss preparation usually formed into a larger, thicker cake, while hash browns are commonly served as smaller patties or loose shredded potatoes, especially at breakfast.
Hash browns turn soggy when excess moisture stays in the potatoes or the pan is crowded. Squeeze shredded potatoes dry, spread them in a single layer, and let the pan heat properly so they fry rather than steam.
Starchy potatoes, such as russets, usually work best for hash browns because they brown well and help the shreds hold together. Waxy potatoes contain more moisture, so dry them thoroughly if that is what you have.
You can rinse shredded potatoes to remove excess surface starch, which can help keep the shreds distinct. Dry them very thoroughly afterward; wet potatoes are more likely to steam and resist browning in the pan.
To keep hash browns together, remove as much water as possible and press the shreds into a compact layer. Leave them undisturbed until the underside forms a firm golden crust, then flip with a wide spatula.
Yes, hash browns can be cooked in an air fryer. Lightly coat the potato shreds or patties with oil, arrange them without overlapping, and turn them partway through so both sides brown evenly.
Hash browns are typically shredded or finely chopped potatoes cooked until crisp, whereas home fries are usually cubed potatoes with a softer, chunkier interior. Home fries often include onions or peppers, while hash browns focus on the potato.
Reheat hash browns in a skillet or oven rather than the microwave. A dry, preheated pan or oven helps restore their crisp surface; turn them once so they warm through without becoming greasy.
Yes. Freeze cooked hash browns after they have cooled, separating the pieces so they do not stick together. Reheat them straight from frozen in a skillet or oven until hot and crisp.
Vitamins
B6
0.11mg · 6% DV
Vitamin C
4.2mg · 5% DV
B3
0.72mg · 5% DV
B5
0.21mg · 4% DV
Minerals
Sodium
252mg · 11% DV
Potassium ⭐
204mg · 6% DV
Copper
0.05mg · 6% DV
Phosphorus
27mg · 4% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 132 calories in 1 piece (medium) (60 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Rösti is a Swiss potato cake, traditionally made by grating potatoes and frying them in a broad, flat round. The potatoes may be cooked first or grated raw, depending on the recipe; the finished cake has a crisp, uneven crust and a tender middle.
In Switzerland it is served as a side or a simple meal, often alongside eggs, cheese or meat. Elsewhere, it works well for breakfast or brunch with eggs and fresh vegetables. It is mostly a source of carbohydrates, with some fat from frying and relatively little protein; 100 g provides 220 calories. For a lighter version, use less oil or bake it, and serve with a fresh salad.
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Low
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
1.5g
MONOUNSATURATED
3.3g
POLYUNSATURATED
1.62g
Omega 6:3 ratio 156:1
Above the ideal 4:1 (156:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.