Hash Brown Breakfast Bowl with Spinach, Corn and Tomato

This hash brown breakfast bowl is a filling, healthy and delicious way to get your greens in and fuel your body for the day. Using an air fryer or non-stick pan is key to cooking up the shredded potatoes without having to use oil.

🧄 Ingredient notes

For this vegan breakfast bowl, you'll need:

• Frozen shredded potatoes with no added oil (check the ingredients)
• Fresh spinach
• Frozen corn
• Grape tomatoes
• BBQ sauce (optional)

🔪 Instructions

How to cook hash browns without oil

There are several ways to cook hash browns without oil. I'll list the ones I've tried, in order of what's worked best for me.

1. Air Fryer:
   • this is my current preferred method of cooking oil-free hash browns. In my air fryer, I can cook half a bag of frozen shredded potatoes at a time, which yields 1-2 servings.
   • Time: 15 minutes
   • Hands-off preparation
2. Non-stick Skillet:
   • Before I had an air fryer, this was my preferred method. Your skillet has to be truly non-stick for this to work and not end up with steamed potatoes and a pan to scrub.
   • Time: 15 minutes
   • Hands-on preparation
3. Bake in Oven:
   • If we have a lot of hash browns to make, we sometimes put them in the oven, spread out on a baking sheet that has been lined with parchment paper or a silicone mat. Bake at 425 F until crispy on edges and top. Flip as needed.
   • Time: 30-40 minutes
   • Mostly hands-off preparation, except for flipping
4. Waffle Iron:
   • I did this a few times and it did give me crispy hash browns in a waffle shape, but my waffle iron is not truly non-stick and I had to use a little oil to prevent it from sticking. I have heard rave reviews about this method from folks with truly non-stick waffle irons or George Foreman grills. Another key to this method is to leave the hash browns to cook until a crust has formed, so they don't stick. It takes a good 10-15 minutes (much longer than you would cook a waffle).
   • Time: 15 minutes
   • Hands-off preparation

For this recipe, I'll give you instructions for the Air Fryer and Non-Stick Skillet methods, because those are the simplest, most efficient methods for making oil-free hash browns.

Most likely, you have either a non-stick skillet or an air fryer sitting in your kitchen right now.

I hope you enjoy this quick, filling and healthy potato hash brown breakfast bowl recipe!

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📖 Recipe

Hash Brown Breakfast Bowl with Spinach, Corn and Tomato

Abi Cowell

Oil-free, crispy hashbrowns paired with sauteed spinach, sweet corn and cherry tomatoes. Add some BBQ sauce and you've got one amazing and healthy breakfast.

4.50 from 2 votes

Estimated Cost: $3

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Cook Time 15 mins

Total Time 15 mins

Course Breakfast

Cuisine American

Servings 2

Calories 283 kcal

Equipment

• Non-stick skillet or air fryer

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Ingredients

 

US CustomaryMetric

 

1x2x3x

• 15 ounces frozen shredded potatoes
• 6 ounces fresh baby spinach
• 1 cup frozen sweet corn
• 10 cherry tomatoes halved
• sea salt to taste
• black pepper freshly ground, to taste
• BBQ sauce or ketchup, optional

Instructions

 

To prepare hash browns in air fryer:

• Pour frozen shredded potatoes in air fryer basket in an even layer, sprinkle lightly with sea salt and pepper. Insert basket and set to cook at 400°F for 10 minutes.
  15 ounces frozen shredded potatoes, sea salt, black pepper
• Check hash browns and if they are not as crispy as you like, cook another 3-5 minutes.

To prepare hash browns in non-stick skillet:

• Preheat large non-stick skillet over medium-high heat for about 30-60 seconds.
• Pour shredded potatoes in skillet and spread them in an even layer. Season lightly with sea salt and black pepper. Let cook for 5-7 minutes on one side. Do not stir.
  15 ounces frozen shredded potatoes, sea salt, black pepper
• Check them to see if they are browning. If they are browned, then flip (you may have to do this in sections).
• Cook 5-7 minutes on other side. Again, do not stir. Once they are browned on both sides and the middle is hot, they're done.

To prepare veggies:

• Preheat a large skillet over medium-high heat. Add corn and spinach and stir.
  1 cup frozen sweet corn, 6 ounces fresh baby spinach
• Cook over medium-high heat for 3-4 minutes or until spinach is just wilted and corn is hot. Add tomatoes and cook another 1 minute.
  10 cherry tomatoes

To serve:

• Add hash browns to bowl or plate, then veggies either on top or on the side. Serve with BBQ sauce (optional) or salt and pepper.
  BBQ sauce

Notes

You could also serve this with ketchup or salsa, instead of the BBQ sauce. All are delicious oil-free condiment options.

Nutrition

Serving: 12ouncesCalories: 283kcalCarbohydrates: 60gProtein: 10gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 124mgPotassium: 1434mgFiber: 7gSugar: 6gVitamin A: 8593IUVitamin C: 65mgCalcium: 117mgIron: 5mg

Keyword Hash Brown Breakfast Bowl with Spinach

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