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Air Fryer Hashbrowns From Scratch

Air fryer hash browns from scratch turn grated russet potatoes into crisp, golden patties with just a little neutral oil. Cook them in two batches and keep the first batch warm in the oven while the rest air-fries.
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Prep Time 15 minutes
Cook Time 51 minutes
Total Time 1 hour 6 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb russet potatoes peeled
  • 1 tbsp neutral oil such as canola, divided
  • 0.5 tsp fine salt
  • 0.25 tsp black pepper

Equipment

  • 1 6-quart air fryer
  • 1 13x18-inch rimmed baking sheet

Method
 

  1. Preheat a 6-quart air fryer to 400°F for 3 minutes.
  2. Heat the oven to 200°F.
  3. Grate the potatoes on the large holes of a box grater.
  4. Wrap the grated potatoes in a clean kitchen towel and squeeze firmly until very dry.
  5. Toss the potatoes with 2 teaspoons of the oil, the salt, and pepper.
  6. Press the potato mixture into 4 firm patties about 4 inches wide and 3/4 inch thick.
  7. Brush the air fryer basket with 1/2 teaspoon of the remaining oil.
  8. Arrange 2 patties in a single layer in the basket.
  9. Air-fry for 12 minutes.
  10. Turn the patties carefully with a wide spatula, then cook for 8-12 minutes more until golden brown and crisp.
  11. Transfer the first batch to a wire rack set over a 13x18-inch rimmed baking sheet in the warm oven.
  12. Brush the basket with the last 1/2 teaspoon of oil and arrange the remaining patties in a single layer.
  13. Air-fry the remaining patties for 12 minutes, turn carefully with a wide spatula, then cook for 8-12 minutes more until golden brown and crisp.

Notes

Squeeze the grated potatoes firmly until very dry for crisp patties. Refrigerate leftovers for up to 3 days; freeze for up to 2 months. Neutral oil can be swapped for avocado oil.