Crispy Air Fryer Hash Browns

Crispy Air Fryer Hash Browns are golden, crunchy on the outside, and tender on the inside—the kind of breakfast that makes weekday mornings feel a little luxurious.

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Course: Breakfast

Cuisine: American

Keyword: Easy

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: servings

Calories: 200kcal

Equipment

Air Fryer
Mixing Bowl
Grater
Paper Towels

Ingredients

2 large Potatoes peeled or unpeeled, grated or shredded, squeeze out excess moisture before using
1 tablespoon Oil optional, for crispiness, use neutral oil like canola or vegetable
1 teaspoon Salt to taste, adjust as desired
1 teaspoon Pepper to taste
1 teaspoon Garlic Powder optional, for a savory boost
1 teaspoon Paprika optional, adds color and smoky flavor

Instructions

Grate or shred the potatoes and squeeze out any excess moisture using paper towels. Removing moisture is the key to crispy hash browns.
In a mixing bowl, combine the grated potatoes with oil and seasonings. Mix well so every strand is evenly coated.
Shape the mixture into patties or cubes as desired. For patties, press firmly so they hold together in the air fryer.
Preheat the air fryer to 380°F (193°C) for a few minutes so it’s hot when the hash browns go in.
Place the hash browns in the air fryer basket in a single layer. Cook for 12-15 minutes, flipping halfway through for even browning. Avoid overcrowding—cook in batches if needed.
Once golden brown and crispy, remove from the air fryer and serve immediately.

Notes

Store cooked hash browns in an airtight container in the refrigerator for up to 3 days. Flash-freeze individual patties on a tray, then transfer to a freezer bag for up to 3 months. Reheat from frozen in the air fryer for best texture.

Nutrition