35 min.
Easy
Low
Crispy on the outside and soft on the inside, these traditional hash browns are a lighter version of the classic breakfast favorite, made perfectly golden using an air fryer with minimal oil.
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Russet potatoes
3 large potatoes (russet preferred)
Olive oil
1 tablespoon oil (vegetable or olive oil)
Salt
1/2 teaspoon salt
Black pepper
1/4 teaspoon black pepper
Garlic powder
1/4 teaspoon garlic powder (optional)
Onion powder
1/4 teaspoon onion powder (optional)
35 min.
Peel and grate the potatoes using a coarse grater. Place them in a bowl with cold water and soak for 5–10 minutes to remove excess starch.
Drain the potatoes and squeeze out as much moisture as possible using a towel or paper towels. This step is crucial for crispy hash browns.
In a bowl, mix the potatoes with oil, salt, and pepper. Add any optional seasonings as desired.
Form small, compact patties by hand. Press firmly so they hold together during cooking.
Preheat the air fryer to 190°C (375°F). Place the patties in a single layer without overlapping. Cook for 10 minutes, flip, and cook for another 5 minutes until golden brown and crispy.
Serve immediately while hot. Perfect with eggs, bacon, or as a side dish.
Serving:
4
by Chef Marvin Piña
35 min.
Easy
Low
Crispy on the outside and soft on the inside, these traditional hash browns are a lighter version of the classic breakfast favorite, made perfectly golden using an air fryer with minimal oil.
35 min.
Easy
Low
Crispy on the outside and soft on the inside, these traditional hash browns are a lighter version of the classic breakfast favorite, made perfectly golden using an air fryer with minimal oil.
Russet potatoes
3 large potatoes (russet preferred)
Olive oil
1 tablespoon oil (vegetable or olive oil)
Salt
1/2 teaspoon salt
Black pepper
1/4 teaspoon black pepper
Garlic powder
1/4 teaspoon garlic powder (optional)
Onion powder
1/4 teaspoon onion powder (optional)
35 min.
Peel and grate the potatoes using a coarse grater. Place them in a bowl with cold water and soak for 5–10 minutes to remove excess starch.
Drain the potatoes and squeeze out as much moisture as possible using a towel or paper towels. This step is crucial for crispy hash browns.
In a bowl, mix the potatoes with oil, salt, and pepper. Add any optional seasonings as desired.
Form small, compact patties by hand. Press firmly so they hold together during cooking.
Preheat the air fryer to 190°C (375°F). Place the patties in a single layer without overlapping. Cook for 10 minutes, flip, and cook for another 5 minutes until golden brown and crispy.
Serve immediately while hot. Perfect with eggs, bacon, or as a side dish.
Serving:
4
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