These Air Fryer Hash Browns are crispy on the outside and soft and light on the inside. They're one of my favourite breakfast dishes to make and only take 10 minutes to prepare.
If you've ever wondered how to cook hash browns in the air fryer, this blog post is for you. This recipe is homemade, but if you're looking to cook frozen air fryer hash browns then just follow the packet instructions, or if the instructions are for the oven, I would keep the temperature the same (or increase slightly), but cook the air fryers for half the time.
For those of you looking for some dishes to serve with these hash browns, check out my sardines and eggs dish or my air fryer bacon recipe! For more breakfast recipes, I adore these high protein breakfast burritos or cheesy crespelle for something a bit different!
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Why you'll love this recipe
Quick to prep: these air fryer hash browns only take 10 minutes to prep. You just have to grate the potato, drain it, combine with the other ingredients, and shape into hash browns.
Crispy on the outside: although oil-fried hash browns are admittedly very crispy on the outside, I've found a cooking technique that gives you the best result of crunchy on the outside and cooked on the inside, without the use of oil!
Great for freezing: once you've made your homemade hash brown recipe, you can freeze them. Then you've got frozen hash browns ready to cook in the air fryer when you need them!
Ingredients and Substitutions
Potatoes: when it comes to making air fryer hash browns, you want to choose a potato that has a low water content and a high starch content. So, I like using baking potatoes e.g. Maris piper, russet, or Yukon. You could also use sweet potato too if you fancy! These are very low in moisture and would be a great option.
Onion: we’re using yellow onions for this recipe. But you could use white onion, red onion, or shallots. Feel free to alternatively use onion powder if you’d like. ½ a teaspoon will suffice.
Garlic: for freshness, we’re using whole garlic cloves and finely mincing them. You could alternatively use garlic powder! Use ¼-1/2 teaspoon depending on how garlicky you like your dishes.
Paprika: this doesn’t result in the dish being spicy. It just adds a lovely angle to the flavour of the hash brown. You could go for sweet paprika, smoky paprika, or hot paprika (if you want a bit of a kick). If you don’t have paprika, you could use cayenne pepper or chilli powder. For an alternative flavour, you could use rose harissa paste, curry powder, or chipotle chilli powder.
Oregano: we’re using dried oregano but you could use the fresh stuff. I love the flavour that oregano brings! If you don’t have oregano, you could use dried herbes de Provence (French mixture of herbs), dried parsley, or dried rosemary.
Flaky salt: flaky sea salt is an essential ingredient in a foodie’s kitchen. The larger surface area on the pyramid-like shape of the salt flake means you get a more nuanced taste of salt but gives a bigger impact compared to table salt which is a much finer grain and can be a bit more crude in flavour.
Egg: this is to help bind the potato together. If you don’t have any eggs or are choosing for these air fryer hash browns to be vegan, then sub out the egg with 2 tablespoon olive oil.
Self-raising flour: you could use plain flour or self-raising flour for this recipe. I’ve found that using self-raising flour gives the hashbrowns a bit more airiness and fluffiness compared to the plain flour. So you go for whichever option you think you’d prefer. Feel free to use potato starch or rice flour for those of you who are avoiding gluten.
Find the full quantities and recipe list in the recipe card further down this blog. I haven't tested the recipe with the substitutes suggested, they're just my recommendations, so adjust the recipe how you see fit!
Step by Step Instructions with Photos
Step 1: Grate your potatoes and then drain of any excess water. Squeeze to really remove that liquid. Set aside in a large bowl.
Step 2: To the same bowl, add the finely chopped onion, minced, garlic, paprika, oregano, salt and pepper. Give it a good mix with a fork until well combined.
Step 3: Add in the egg and the flour. Stir once again with the fork until well combined. The mixture should be lightly bound but not wet or gloopy. It should be easily shapeable!
Step 4: Form the mixture into 4 hashbrowns, or into 6 thinner hashbrowns. Do this by lightly wetting your hands (this helps form the patties). Get a quarter or ⅙ of the batter and form into a ball in your hands, then lightly pat down to create little oval or rectangular patties. Place in the air fryer at 240 c / 460F for 5-10 minutes to crisp up the outside of the hash browns. Then reduce the temperature to 160C /320F and cook for another 25 minutes. Flip halfway through for even cooking.
Step 6: Once the hash browns are golden on the outside and soft and cooked on the inside, remove from the air fryer and serve up still warm. Optionally top with mayonnaise and chives, or serve them with the rest of your meal.
Top Tips!
- If you prefer thinner hash browns, feel free to make 6 portions instead of 4.
- Every air fryer is different, so make sure to check on the hash browns every 5 minutes if you're not well versed on how your air fryer cooks! Make sure they don't burn! If they're burning, turn the temp down.
- You can rinse the grated potato in water as an extra step to remove any excess starch. But make sure to drain and squeeze out any excess liquid to avoid a soggy mixture.
What To Do with Leftovers
Storage: once the hash browns have cooled, place into airtight containers and into the fridge for up to 3 days.
Freezing: once cooled, place into airtight containers (don’t forget to label with contents name and date), and store in the freezer for up to 3 months. Once ready to eat, leave to thaw (defrost) in the fridge overnight.
Reheating: place in the air fryer for 10 minutes at 160 c or until heated through.
FAQs
Yes, just sub out the self-raising flour with potato starch or rice flour, and gluten-free baking powder (1 teaspoon).
Yes, just remove the egg and replace with 2 tablespoon olive oil
I love eating them with a full English breakfast. But you could also make a meal out of them and serve the hash browns with smoked salmon, creme fraiche, and chives.
More recipes you might enjoy!
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Crispy Air Fryer Hash Browns
Ingredients
- 500 g potatoes grated (see further up the blog for more information on which potatoes to choose)
- ½ white onion or shallot, finely chopped
- 1 garlic clove minced
- 1 teaspoon paprika
- ½ teaspoon flaky salt
- 1 teaspoon dried oregano
- 1 egg (see further up the blog for a vegan alternative)
- 4 tablespoon self-raising flour (see further up the blog for gluten-free alternative)
Instructions
- Grate your potatoes and then drain of any excess water. Squeeze to really remove that liquid. Set aside in a large bowl.
- To the same bowl, add the finely chopped onion, minced garlic, paprika, oregano, salt and pepper. Give it a good mix with a fork until well combined.
- Add in the egg and the flour. Stir once again with the fork until well combined. The mixture should be lightly bound but not wet or gloopy. It should be easily shapeable! So add more flour if need be!
- Form the mixture into 4 hashbrowns, or into 6 thinner hashbrowns. Do this by lightly wetting your hands (this helps form the patties). Get a quarter (or ⅙) of the batter and form into a ball in your hands, then lightly pat down to create little oval or rectangular patties.
- Place in the air fryer at 240C / 460F for 5-10 minutes to crisp up the outside of the hashbrowns. Then reduce the temperature to 160C/320F and cook for another 25 minutes. Flip halfway through for even cooking.
- Once the hash browns are golden on the outside and soft and cooked on the inside, remove from the air fryer and serve up still warm. Optionally top with mayonnaise and chives, or serve them with the rest of your meal.
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