Air fryer recipe · Breakfast
Air-Fryer Crispy Hash Browns
Shredded potato patties that turn shatteringly crisp with barely any oil.
- 35 minTotal time
- 200°CAir fryer
- 5Serves
- VegetarianDiet
Nutrition per serving
- 115kcal
- 1.8 gprotein
- 21.5 gcarbs
- 2.9 gfat
- 1.9 gfibre
Per serving, about 5 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Potatoes, grated3 medium
- Cornflour2 tbsp
- Black pepper1/2 tsp
- Garlic powder1/2 tsp
- Oil for brushing1 tbsp
Method
Squeeze out the water
Grate the potatoes and immediately squeeze them hard in a clean cloth to remove as much moisture as possible. Drier shreds are the single biggest secret to crispness.
Par-cook the shreds
Microwave the squeezed potato for 2 minutes, then squeeze again once cool enough to handle. This pre-cook prevents a raw centre in the final patty.
Bind and season
Mix in the cornflour, salt, pepper and garlic powder until the shreds just hold together. Avoid overmixing so the strands stay distinct and lacy.
Shape firm patties
Press the mixture into compact rectangular patties about a centimetre thick. Firm packing stops them crumbling when you flip them.
Brush and chill
Brush both sides with oil and chill the patties for 10 minutes so they hold shape. Cold patties crisp better and brown more evenly.
Air-fry until shattering crisp
Air-fry at 200C for 16 minutes, flipping at the halfway mark, until deeply golden on both sides. Sprinkle a little salt right out of the basket.
