These air fryer hash browns are the ideal brunch side dish. They require much less oil than hash browns 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 hash browns are crispy on the outside and soft in the middle; that's why your air fryer is the perfect appliance for making restaurant style hash brown patties. Air fryers circulate hot air around food, ensuring a crispy, crunchy exterior, and that's what great hash browns 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.
Reasons You'll Love This Recipe
✅Hash brown patties made in the air fryer have much less oil than pan fried hash browns.
✅By making homemade hash browns, you skip all the additives and preservatives you get in frozen hash brown patties.
✅This recipe is vegan and free of refined sugar. You can also make it gluten free by substituting gluten free breadcrumbs for the panko breadcrumbs.
Ingredients in Air Fryer Hash browns
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 hash browns from falling apart. You could also use Russet or Idaho potatoes.
- Olive Oil: Olive oil (just a small amount) will ensure that your hash browns 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 hash browns 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 hash browns.
- 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 hash brown patties 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 hash browns, you can use a round cookie cutter to shape them.
- Lay the hash browns 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 hash brown patties 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 hash browns first, and squeezing out all the water .
You probably didn't squeeze out enough water. Excess water creates steam, which causes your hash browns to stay soggy.
No, soaking the potatoes removes excess starch. If you skip this step, your hash browns will come out gummy.
Craving More Easy Vegan Recipes?
Air Fryer Hash browns 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.
- Store leftover hash browns in the fridge in an airtight container. They'll stay fresh for 3-5 days.
- To freeze hash brown patties, line a baking tray with parchment paper and spread the hash browns out evenly on the tray. Freeze for 2 hours. Transfer the hash browns to an airtight container (or freezer bag), and freeze for up to 3 months.