Air Fryer Hash Browns
This Air Fryer Hash Brown recipe is made by peeling, shredding, draining, and combining potatoes with eggs and seasonings. Form patties, freeze, air fry until golden. Serve for a delightful breakfast!
Servings: 4 people
Ingredients
- 4 medium fresh potatoes peeled and grated 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 eggs
- 1 tablespoon olive oil
- Salt and black pepper to taste
Instructions
- Start by peeling the fresh potatoes.
- Wash the peeled potatoes and then use a box grater to shred them. Rinse the shredded potatoes and soak them in water.
- Drain the shredded potatoes and squeeze out as much water as you can from them. Rinse with a colander and then use some paper towels to help absorb the excess water. This will ensure that you have extra crispy hash browns.
- In a large bowl, mix the drained hashbrowns with eggs, garlic powder, onion powder, salt, and black pepper to taste.
- Divide the mixture into 4 equal parts and place them in an even layer on a tray lined with parchment paper. Shape them into hashbrown patties.
- Freeze the patties in the fridge for 30 minutes to 1 hour, or until they are frozen.
- Preheat your air fryer to 350 degrees and place the frozen potatoes in the air fryer basket. Brush or spray them with a little oil and cook them for approximately 15* minutes or until the hashbrowns turn golden brown.
Notes
- While an air fryer is the recommended method for this recipe, shallow or deep frying them in a frying pan can be done.
- Use a colander to rinse the shredded potatoes until the water runs clear.
Nutrition
Calories: 228kcal | Carbohydrates: 38g | Protein: 7g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 44mg | Potassium: 932mg | Fiber: 5g | Sugar: 2g | Vitamin A: 123IU | Vitamin C: 42mg | Calcium: 40mg | Iron: 2mg
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