Description
A quick and easy recipe for golden, crispy hash browns made in the air fryer with simple ingredients and minimal oil, perfect for breakfast or brunch.
Ingredients
Scale
- 2 medium russet potatoes, peeled and grated
- 1 teaspoon salt (kosher preferred)
- ½ teaspoon freshly ground black pepper
- ½ teaspoon onion powder (optional)
- ¼ teaspoon garlic powder
- 2 tablespoons olive oil (or avocado oil)
- Nonstick cooking spray
Instructions
- Peel and grate 2 medium russet potatoes using a box grater or food processor. Transfer the grated potatoes into a clean kitchen towel or cheesecloth. Twist and squeeze firmly over the sink or trash to remove as much moisture as possible.
- Place the dried grated potatoes into a medium mixing bowl. Add 1 teaspoon salt, ½ teaspoon black pepper, ½ teaspoon onion powder, and ¼ teaspoon garlic powder. Drizzle 2 tablespoons olive oil over the mixture. Toss thoroughly to coat evenly.
- Preheat the air fryer to 400°F (200°C) for about 3 minutes.
- Lightly spray the air fryer basket with nonstick cooking spray. Scoop about ½ cup of the potato mixture and gently press it into a patty shape. Place patties in the basket without overcrowding. Cook at 400°F (200°C) for 6-8 minutes on one side, then flip carefully and cook for an additional 6-7 minutes until golden brown and crispy.
- Remove the hash browns from the air fryer and place them on a paper towel-lined plate to absorb excess oil. Let rest for 1-2 minutes before serving.
Notes
Squeezing out excess moisture from the grated potatoes is crucial for crispiness. Avoid overcrowding the air fryer basket to prevent steaming. Preheat the air fryer for best results. Spray a light mist of oil before flipping if needed. Prep potatoes a day ahead and refrigerate, squeezing moisture again before cooking.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: About 2 hash browns
- Calories: 180
- Fat: 7
- Carbohydrates: 25
- Protein: 3
Keywords: hash browns, air fryer, crispy, breakfast, brunch, easy recipe, potatoes, gluten-free