Homemade Hash Browns
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Squeeze all the water out of shredded potatoes to make crispy hash browns in the air fryer. This recipe keeps it simple with just potatoes, oil, and seasonings. See the full instructions and air frying directions here.
Ingredients
- 2 medium russet potatoes, peeled
- 1 tablespoon oil or melted butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon onion powder
Season it upPairs with Simple Salt & Pepper, Everything Bagel, or Garlic ParmesanSee all seasonings →
Steps
- 01Shred the potatoes using a box grater or food processor.
- 02Place the shredded potato in a clean kitchen towel. Gather the edges and squeeze out as much water as physically possible. Wring it hard. Then wring it again. You will be shocked at how much liquid comes out.
- 03Toss the dry shreds with oil, salt, pepper, and onion powder.
- 04Form into 4 patties, pressing them firmly so they hold together. About 1/2 inch thick.
- 05Ready for the air fryer.
The squeeze step is the entire recipe. Everything else is optional. If you don't squeeze the water out, you're steaming shredded potatoes, not making hash browns. The difference between a golden, crispy hash brown and a soggy, pale potato pancake is 30 seconds of aggressive towel-wringing.
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How to Air Fry It
- 01Preheat the air fryer to 375°F (190°C).
- 02Place the prepared hash brown patties into a lightly sprayed air fryer basket in a single layer.
- 03Season with the Simple Salt & Pepper seasoning.
- 04Cook at 375°F (190°C) for 6 minutes.
- 05Carefully flip the hash browns and cook for an additional 6 minutes until golden and crispy.
Lightly spray the basket or tray before cooking.
Recipe Notes
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Season it up
Pairs well
Meal Prep
Stores 3 days refrigerated. Reheat at 400°F (200°C) for 4-5 minutes to re-crisp.
Discussion
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