Air Fryer Hash Browns

air fryer hash browns served with ketchup and sour cream

 The Spruce Eats / Leah Maroney

  • Total: 45 mins
  • Prep: 25 mins
  • Cook: 20 mins
  • Chill: 20 mins
  • Yield: 15 hashbrowns (5 servings)

Hash browns are the ideal breakfast side and air fryer hash browns are incredibly crispy on the outside and tender on the inside. The air fryer allows you to create all the crispiness of deep-frying without using as much oil. We par-cook the potatoes to make sure they didn’t end up too stiff from the air fryer, but you can skip this step if you don’t mind them firmer.

These hash browns are the perfect addition to your breakfast spread. Serve them alongside bacon, eggs, and toast. You can also just dip them in ketchup, sour cream, or any of your favorite sauces.

Ingredients

  • 4 large russet potatoes
  • 2 tablespoons breadcrumbs
  • 2 teaspoons salt (divided)
  • 1 teaspoon ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 teaspoons vegetable oil

Steps to Make It

  1. Gather the ingredients.

    air fryer hash brown ingredients displayed on a marble board
     The Spruce Eats / Leah Maroney
  2. Peel and shred the potatoes.

    shredded potatoes
     The Spruce Eats / Leah Maroney
  3. Place the shredded potatoes in a bowl of cold water for 10 to 20 minutes to draw out the excess starch.

    shredded potatoes soaking in a bowl of water
    The Spruce Eats / Leah Maroney 
  4. Drain and rinse the potatoes. Wipe out the bowl and return the potatoes to the bowl.

    drained shredded potatoes
     The Spruce Eats / Leah Maroney
  5. Microwave on high heat for 4 to 5 minutes, stirring after each minute to par-cook the potatoes.

  6. Lay them on a paper towel-lined baking sheet and pat them completely dry with more paper towels.

    shredded potatoes drying on paper towels
     The Spruce Eats / Leah Maroney 
  7. Return the potatoes to the bowl and add the breadcrumbs, 1 teaspoon of the salt, pepper, garlic powder, and onion powder. Combine until the seasonings are evenly distributed amongst the potatoes.

    hash brown mixture in a bowl
    The Spruce Eats / Leah Maroney 
  8. Using a cookie scoop or spoon, scoop off balls of the potato mixture and place them into an egg mold or circle cookie cutter on top of a parchment-lined baking sheet. Press down and form the patties within the ring. Then remove the ring and repeat with the remaining potatoes.

    Place the baking sheet into the refrigerator and chill for 20 minutes. While they are refrigerating, preheat the air fryer to 360 F.

    hash browns formed with an egg ring mold on a baking sheet
    The Spruce Eats / Leah Maroney 
  9. Brush the basket of your air fryer with the oil and place the hash browns into the basket in one layer. You may have to fry them in batches.

    hash browns in the air fryer basket
    The Spruce Eats / Leah Maroney 
  10. Air fry for 15 minutes, flipping halfway through until golden brown on both sides.

    air fryer hash browns cooked in the air fryer
    The Spruce Eats / Leah Maroney 
  11. Sprinkle them with the remaining salt and serve immediately with your favorite breakfast foods.

    air fryer hash browns cooked in the air fryer
    The Spruce Eats / Leah Maroney 

Tips

  • In order to cut down on the number of dishes, we decided to par-cook the potatoes in the microwave in the same bowl they were soaked in. You can boil the potatoes instead of microwaving them. Just place the whole, unpeeled potatoes in the pot and boil for 5 minutes. Allow them to cool slightly, pull the peels off, and then shred.
  • You can also skip this step if you don’t mind the hash browns a bit firmer and less soft on the inside.
  • You can easily freeze these hash browns. Just place them on a parchment lined baking sheet and flash freeze them. Place the frozen hash browns to a plastic freezer bag and freeze for up to three months.