Skinny Hash Brown Muffins

These little potato gems are so delicious. Guaranteed you’ll love them! Terrific to make as a side dish to beef, chicken, pork or fish. In addition, you can serve them with scrambled eggs for breakfast. I like to keep some on hand in my freezer. Each skinny muffin has 79 calories and 3 grams of fat.
Skinny Hash Brown Muffins

Helpful Tips About this Recipe

Makes 6 muffins (each serving, 1 muffin)

Shopping Tips

Frozen Hash Brown potatoes are sold in most supermarkets. They contain no fat, just shredded potatoes. I used Ore Ida’s frozen plain shredded hash browns.
One serving (1¼ cups) has 70 calories, 0g fat, 10g carbs, 1g protein, 0.6g fiber, 0g sugar, 12mg sodium
Grated Parmesan cheese is the finely grated cheese sold in containers or with shaker/pourer tops. It looks like cheese dust. That said, you can substitute either shredded or grated Parmesan in equal proportions in your favorite recipes.

WW Freestyle SmartPoints-
2 Blue
WW SmartPoints-2 Green
SKINNY FACTS: for 1 hash brown muffin
79 calories, 3g fat, 1.5g sat. fat, 4mg chol, 4g protein, 6g carbs, 1g fiber, 337mg sod, 0g sugar


Skinny Hash Brown Muffins

Skinny Hash Brown Muffins

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Prep Time 10 minutes
Bake Time: 50 minutes
Total Time 1 hour
Course Breakfast, Side Dish, Snack
Cuisine American
Servings 6
Calories 79 kcal


Ingredients for Muffins:

  • 3 cups frozen hash brown potatoes, shredded and not defrosted, see shopping tips
  • ½ cup onions, chopped
  • 2 egg whites (¼ cup)
  • ¼ cup Parmesan cheese, grated, see shopping tips
  • 2 tablespoons reduced-fat butter or Smart Balance light, melted
  • ¾ teaspoon Lawry’s seasoning sat or salt
  • ½ teaspoon garlic powder
  • Black pepper, to taste

Ingredients for Topping:

  • 6 teaspoons Parmesan cheese, grated


  • Preheat oven to 350 degrees. Generously coat a muffin tin (regular size, 12 cup tin) with cooking spray. You’ll only use 6 of the cups.
  • In a large bowl, add frozen hash browns and break up the lumps. Add all remaining ingredients except the 6 teaspoons Parmesan cheese, for topping. Mix together well.
  • Divide and fill 6 muffin cups with potato batter. Top each with 1 teaspoon Parmesan cheese.
  • Bake for about 50 minutes until golden brown.
  • Let sit 5 minutes. Carefully remove each potato muffin from tin. Loosen around each with a spoon or knife first,  then gently lift out.
  • These freeze great. This recipe can be easily doubled to make 12 muffins.


Serving: 1muffinCalories: 79kcalCarbohydrates: 6gProtein: 4gFat: 3gSaturated Fat: 1.5gCholesterol: 4mgSodium: 337mgFiber: 1gBlue Smart Points: 2Green Smart Points: 2Plus Points: 2
Tried this recipe?Let me know how it was!

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