Description
Say goodbye to mushy, soggy or overcooked hash browns! This simple recipe for the crispiest hash browns requires just shredded potatoes, a few seasonings and your air fryer.
Ingredients
Scale
16 oz frozen shredded hash brown potatoes (only ingredient should be potatoes)
Olive oil spray
3/4 tsp salt
1/2 tsp garlic powder
1/4 tsp ground black pepper
Instructions
- Preheat the air fryer to 350˚F.
- Spray the bottom of the air fryer basket with a generous amount of olive oil to fully coat the bottom and edges of the basket.
- Place the shredded potatoes in the basket and spread into one even layer. Spray the top of the potatoes generously with olive oil to fully coat. Sprinkle the salt, pepper and garlic powder overtop the potatoes evenly.
- Air fry for 10 minutes. Use a spatula to divide into four equal sections and flip each section carefully. Then air fry for another 10 minutes until golden brown throughout and crispy on the edges.
Notes
Do not overcrowd the basket. Making sure the hash browns are spread into one even layer will ensure they get crispy.
Store leftover hash browns in an airtight container in the refrigerator for 3-5 days. To reheat, simply pop them back into the air fryer at 350˚F for 4-6 minutes.
- Prep Time: 2
- Cook Time: 20
- Category: Side Dish
- Method: Air Fryer