These air fryer hashbrowns are the ideal brunch side dish. They require much less oil than hashbrowns made on the stovetop, and they're so much fresher and tastier than frozen hash browns.
If you don't have an air fryer, you'll never regret getting one. Food made in an air fryer is lighter than food fried in oil, but it's still delightfully crispy and crunchy. Fewer calories plus same great taste equals winning!
The best hashbrowns are crispy on the outside and soft in the middle; that's why your air fryer is the perfect appliance for making restaurant style hashbrowns. Air fryers circulate hot air around food, ensuring a crispy, crunchy exterior, and that's what great hashbrowns are all about. Plus, they're so easy to make. All you need to do is grate the potatoes, soak them and pop them in your air fryer.
Serve them with my fluffy vegan pancakes for a fantastic weekend breakfast or brunch.
Ingredients in Air Fryer Hashbrowns
You only need six simple ingredients to make the crispiest air fryer hash browns imaginable.
- Potatoes: Yukon Golds work very well here as they have the right starch content to keep your air fryer hashbrowns from falling apart. You could also use Russet or Idaho potatoes.
- Olive Oil: Olive oil (just a small amount) will ensure that your hashbrowns come out nice and crispy.
- Red Onion: Adds a bit of color and crunch. If you don't like the taste of onions, obviously omit this.
- Garlic Powder: Garlicky hashbrowns are the best!
- Onion Powder: Onion powder adds a tangy note.
- Salt: Brings all the flavors together and intensifies them.
- Panko Breadcrumbs: Panko breadcrumbs soak up any excess liquid, meaning that you end up with crispier hashbrowns.
- Fill a large bowl with cold water and set it aside.
- Peel your potatoes, and grate them. You can use a box grater, or you can use the shredder attachment on your food processor.
- Now, transfer your shredded potatoes to the bowl of water and let them rest for twenty minutes. Soaking your potatoes in water removes the excess starch, which means you'll achieve maximum crispness.
- Preheat your air fryer to 400 F (200 C).
- Drain and rinse the potatoes, wipe out the bowl with a paper towel and put the potatoes back into the bowl. Pop them in the microwave for three minutes. This will cook them just enough to ensure that your hashbrowns come out tender in the middle.
- Once you've microwaved the potatoes, tip them out onto a paper towel or clean tea towel. Cover them with another paper towel and squeeze out any excess water. If you're using a tea towel, squeeze as much water out as you can.
- Wipe out the bowl again and put your potatoes in the bowl. Now, add the chopped red onion, olive oil, garlic powder, onion powder, salt and panko bread crumbs. Stir until everything is well combined and your shredded potatoes are evenly coated in the spices and oil.
- Spray your air fryer basket with a bit of oil to prevent sticking, and shape your potatoes into small disk shapes. If you want perfectly shaped hashbrowns, you can use a round cookie cutter to shape them.
- Lay the hashbrowns patties in a single layer in the air fryer. You may need to cook them in batches, depending on the size of your air fryer.
- Cook your air fryer hashbrowns for 15 minutes, flipping once at the halfway point.
- Serve with hot sauce or ketchup!
Did You Make This Recipe?
Frequently Asked Questions About This Recipe
I haven't tried it, but if you decide to try it, I'd recommend thawing your hashbrowns first, and squeezing out all the water .
You probably didn't squeeze out enough water. Excess water creates steam, which causes your hashbrowns to stay soggy.
No, soaking the potatoes removes excess starch. If you skip this step, your hashbrowns will come out gummy.
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Air Fryer Hashbrowns From Scratch
- 2 pounds potatoes *about 4 potatoes
- 1 tablespoon olive oil
- 1 red onion finely chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- 2 tablespoon panko bread crumbs
- Fill a large bowl with cold water and set aside.
- Peel the potatoes and shred them with a box grater or the shredder attachment of a food processor.
- Put the shredded potatoes in the bowl of water and let them rest for 20 minutes.
- Preheat your air fryer to 400°F (200° C).
- Drain and rinse the potatoes. Wipe the bowl out with a paper towel, and put the potatoes back in the bowl. Microwave them for 3 minutes.
- Transfer the potatoes to a paper towel or a clean tea towel.. Cover them with another paper towel and squeeze out any excess water. If using a tea towel, squeeze as much water out as you can.
- Transfer the shredded potatoes back to the bowl and add the olive oil, chopped red onion, garlic powder, onion powder and breadcrumbs.
- Spray your air fryer with cooking spray to prevent sticking.
- Shape the mixture into individual disks shapes and put them in the air fryer in a single layer. You might need to work in batches, depending on how big your air fryer is.
- Air fry for 15 minutes, flipping once half way through.