Air Fryer Hash Browns
Air fryer hash browns are the perfect breakfast side, boasting an irresistible crispiness on the outside and a tender interior. Utilizing the air fryer method delivers the coveted crunchiness of deep-frying with significantly less oil, thanks to the even air circulation. Shaping them into patties simplifies serving.
Ingredients
- 4 large russet potatoes
- 2 tablespoons breadcrumbs
- 2 teaspoons kosher salt divided
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons vegetable oil
Instructions
- Begin by gathering all your ingredients.
- Peel and shred the potatoes.
- Place the shredded potatoes in a bowl of cold water for 10 to 20 minutes to draw out excess starch.
- Drain and rinse the potatoes, then wipe out the bowl and return the potatoes to it.
- Microwave on high for 4 to 5 minutes, stirring after each minute to partially cook the potatoes.
- Spread the partially cooked potatoes on a paper towel-lined baking sheet and thoroughly pat them dry using more paper towels.
- Return the potatoes to the bowl and add the breadcrumbs, 1 teaspoon of salt, along with the pepper, garlic powder, and onion powder. Mix until the seasonings are evenly distributed.
- Line a baking sheet with parchment paper. Using a cookie scoop or spoon, form balls of the potato mixture and place them into an egg mold or round cookie cutter on the baking sheet. Press down to create patties within the mold, then remove the mold and repeat with the remaining potatoes.Chill the baking sheet in the refrigerator for 20 minutes. Preheat the air fryer to 360°F (180°C).
- Brush the air fryer basket with oil and arrange the hash browns in a single layer in the basket. You may need to fry them in batches.
- Air fry for 15 minutes, flipping halfway through, until both sides are golden brown.
- Sprinkle with the remaining salt and serve immediately with your preferred breakfast accompaniments.
