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Air Fryer Hashbrowns from Scratch

Air fryer hash browns from scratch are grated, rinsed potatoes cooked in batches at 400°F until golden brown and crisp. Squeezing the shreds very dry helps the patties crisp up in the air fryer.
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Prep Time 20 minutes
Cook Time 28 minutes
Total Time 48 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 235
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb russet potatoes peeled
  • 2 tbsp vegetable oil
  • 1 tsp kosher salt
  • 0.25 tsp black pepper

Equipment

  • 1 air fryer

Method
 

  1. Preheat the air fryer to 400°F.
  2. Coarsely grate the peeled potatoes using the large holes of a box grater.
  3. Rinse the shreds under cold water until the water runs mostly clear.
  4. Drain the potatoes and squeeze them very dry in a clean kitchen towel.
  5. Toss the potatoes with the oil, salt, and pepper.
  6. Divide the mixture into 8 portions.
  7. Press each portion into a compact patty about 3 inches wide and 1/2 inch thick.
  8. Arrange 4 patties in a single layer in the air fryer basket on a perforated air-fryer parchment liner, leaving space between them.
  9. Air-fry for 7 to 8 minutes.
  10. Carefully flip the patties.
  11. Air-fry for 5 to 8 minutes more, until golden brown and crisp.
  12. Repeat with the remaining patties.

Notes

Squeeze the grated potatoes very dry to help the patties crisp. Refrigerate leftovers for up to 4 days; freezer-friendly. Avocado oil can replace the vegetable oil as a neutral-oil swap.