Ingredients
- 2 large russet potatoes (about 1 lb total)
- 1 Tbsp olive oil (or avocado oil)
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp paprika (optional)
- Salt and black pepper to taste
- Fresh parsley or chives for garnish (optional)
Instructions
- Peel the potatoes and grate them using the large holes of a box grater.
- Rinse the grated potatoes under cold water to remove excess starch.
- Transfer the potatoes to a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible.
- In a bowl, toss the dried potatoes with olive oil, garlic powder, onion powder, paprika (if using), salt, and pepper until evenly coated.
- Preheat the air fryer to 375 °F (190 °C).
- Arrange the potato mixture in a single even layer in the air fryer basket—do not overcrowd.
- Air fry for 10 minutes, then gently flip the hash browns and press back into a flat layer.
- Continue cooking for another 8–10 minutes until golden brown and crispy.
- Carefully remove from the air fryer, let rest for 1–2 minutes, then garnish with parsley or chives and serve hot.
Notes
- Add chopped bell pepper or green onions for extra flavor.
- Sprinkle in cayenne or chili powder for a spicier version.
- Mix in ¼ cup shredded cheddar cheese during the last few minutes for a cheesy twist.
- Swap russet potatoes with sweet potatoes for a sweeter flavor.
- Skip the flip for a faster method, but flipping ensures even crispness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Air Fryer
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 portion
- Calories: 160
- Sugar: 1g
- Sodium: 210mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
