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Air Fryer Hash Browns From Scratch

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Air fryer hash browns are a healthier and quicker alternative to traditional hash browns, offering a crispy exterior and tender interior with minimal oil.

Ingredients

2 pounds potatoes (about 4 potatoes)

1 tablespoon olive oil

1 red onion, finely chopped

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon salt

2 tablespoons panko bread crumbs

Instructions

  1. Fill a large bowl with cold water and set it aside. Peel the potatoes and shred them using a box grater or food processor. Place the shredded potatoes into the bowl of water and soak for 20 minutes.
  2. Preheat your air fryer to 400°F (200°C).
  3. After 20 minutes, drain and rinse the shredded potatoes. Wipe out the bowl with a paper towel and return the potatoes to the bowl. Microwave the potatoes for 3 minutes to soften them slightly.
  4. Transfer the potatoes to a paper towel or clean tea towel. Cover with another paper towel and squeeze out any excess water.
  5. Return the shredded potatoes to the bowl and add olive oil, chopped red onion, garlic powder, onion powder, and breadcrumbs. Stir well to combine.
  6. Spray the air fryer basket with cooking spray to prevent sticking. Shape the potato mixture into individual disk shapes and arrange them in a single layer in the air fryer.
  7. Air fry the hash browns for 15 minutes, flipping halfway through, until golden brown and crispy.

Notes

  • For extra crispy hash browns, squeeze out as much water as possible from the potatoes.
  • If using frozen shredded potatoes, thaw and drain them well before using.
  • To make ahead, store hash browns in the fridge for up to 3 days or freeze for up to 3 months.
  • Reheat in the air fryer at 375°F (190°C) for 3-5 minutes to restore crispiness.
  • For cheese lovers, add shredded cheese to the mixture for a cheesy variation.

Nutrition

Find it online: https://recipesbyjanet.com/air-fryer-hash-browns-from-scratch/