Air fryer recipe · Breakfast
Golden Hash Browns
Shredded potato pressed into crisp patties with a soft middle. The air fryer draws out the moisture so they turn golden without a pool of oil.
- 18 minTotal time
- 200°CAir fryer
- 4Serves
- VegetarianDiet
Nutrition per serving
- 130kcal
- 2.0 gprotein
- 23.1 gcarbs
- 3.6 gfat
- 2.2 gfibre
Per serving, about 4 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- potato2 large, grated
- cornflour1 tbsp
- oil1 tbsp
- salt1/2 tsp
- black pepper1/4 tsp
Method
Squeeze
Wrap the grated potato in a clean cloth and wring out as much water as you can, twisting hard over the sink. Wet potato steams instead of crisping, so squeezing it dry is the single biggest thing that turns these deep golden and crunchy.
Bind
Mix the dry potato with the cornflour, oil, salt and pepper until it just holds together when pressed. The cornflour soaks up any last moisture and glues the shreds, so the patties keep their shape and do not fall apart in the basket.
Shape
Press the mixture into firm flat patties about a centimetre thick, packing them tight between your palms. A snug, even patty cooks through at the same speed and crisps right to the edge instead of drying out in thin spots.
Line up
Place the patties in a single layer on lightly oiled parchment in the basket, none of them touching. Space lets the hot air wrap each side, so every hash brown browns evenly instead of staying pale where they crowd together.
Air fry
Air fry at 200°C for 15 min, flipping once, until both sides are deep golden and crisp with a soft centre. Let them sit for a minute before lifting so the crust sets and they hold together rather than tearing.
