Simple Hash Brown Potato Cakes

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A diabetic-friendly Hash Brown Potato Cakes recipe! Only 9g of carbs.


Hash Brown Potato Cakes

If you thought Hash Brown Potato Cakes were off-limits, think again. In addition to reasonable portion sizes, just a small amount of olive oil and cooking spray, helping to reduce fat and calories. These golden hash brown potato cakes are crispy on the outside and fluffy on the inside—they’re the perfect savory breakfast side! The best news of all: It has 9 grams of carb per serving.

Try these other diabetic recipes: Roasted Brussels Sprouts, Mushroom Scrambled Eggs or Broiled Rainbow Trout with Fresh Tomato.

  • Author: Better Homes Test Kitchen
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30
  • Yield: 16 1x


  • 1 pound russet or round red potatoes
  • 1/2 of a medium onion, very thinly sliced
  • 1 tablespoon olive oil
  • 2 teaspoons snipped fresh thyme or 1/4 teaspoon dried thyme, crushed
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • Nonstick cooking spray


  1. Preheat oven to 300 degrees F. Peel and coarsely shred potatoes; immediately rinse with cold water in a colander. Drain well, pressing lightly, then pat dry with paper towels; place in a large bowl. Quarter the onion slices. Stir onion, oil, thyme, salt, and pepper into potatoes.
  2. Lightly coat an unheated very large nonstick skillet or griddle with nonstick cooking spray. Preheat skillet or griddle over medium heat. For each cake, scoop a slightly rounded measuring tablespoon of the potato mixture onto skillet or griddle. Press down potato mixture with a spatula to flatten evenly. Cook for 5 minutes. Using a wide spatula, carefully turn potato cakes (be sure not to turn cakes too soon or they will not hold together). Cook for 3 to 5 minutes more or until golden brown. Place cooked potato cakes on a baking sheet. Keep warm, uncovered, in oven while cooking remaining potato cakes. Repeat with remaining potato mixture, stirring mixture frequently. Makes 8 servings (16 potato cakes).


  • Servings Per Recipe: 8
  • PER SERVING: 59 cal., 2 g total fat 75 mg sodium, 9 g carb. (1 g fiber), 1 g protein
  • Diabetic Exchange: Starch (d.e): 0.5; Fat (d.e): 0.5


  • Serving Size: 8
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