Crispy air fryer hash browns made with real potatoes are perfect for breakfast, brunch, or a quick snack. These homemade hash browns use floury potatoes, butter, and simple seasonings for a golden, crunchy texture without deep frying. Easy to freeze and reheat, they’re a great make-ahead option. Cooked in under 15 minutes, this recipe is ideal for air fryer beginners and anyone looking for a fast, homemade breakfast side.
Crispy on the outside and soft on the inside, these homemade hash browns are made with just a few simple ingredients and cooked in the air fryer for a golden finish without deep frying. Perfect for breakfast or brunch, and easy to freeze for later.
Ingredients
- 500 g (1.1 lbs) floury potatoes (such as Maris Piper or Russet – about 3–4 medium potatoes)
- 1 tbsp cornflour (cornstarch in the US)
- 1 tbsp rice flour (optional, for extra crispness – use more cornflour if not available)
- 3 tbsp unsalted butter, melted
- 1 tbsp neutral oil (e.g., vegetable or sunflower oil)
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- 10–15 squirts spray oil
- Maldon salt, to finish
Instructions
- Boil the potatoes:
Place the unpeeled potatoes in a saucepan and cover with cold water. Bring to a boil, reduce the heat, and simmer for 15 minutes. Drain and let cool for 15 minutes. - Grate the potatoes:
Once cooled, remove any eyes or blemishes. Grate the potatoes using a rotary or box grater. - Mix with dry ingredients:
In a large bowl, toss the grated potato with the cornflour and rice flour to coat evenly. - Add butter and seasoning:
Pour in the melted butter and neutral oil. Add salt, pepper, and garlic powder. Mix gently until everything is combined. - Shape the hash browns:
Divide the mixture into 8 portions. Shape each into a flat patty about 1 cm thick. You can make them triangle-shaped like store-bought versions or keep them round. - Freeze before cooking:
Place the hash browns on a tray lined with baking parchment and freeze for 1 hour. - Air fry:
Spray the air fryer basket with a few squirts of spray oil. Arrange the hash browns in a single layer with space in between (you may need to cook in batches). Spray the tops with more oil. - Cook:
Air fry at 200°C (400°F) for 13–15 minutes until golden and crisp. No need to flip. - Serve:
Sprinkle with Maldon salt and serve immediately.
Tips
- Don’t skip freezing: Freezing helps the hash browns firm up and hold their shape during cooking.
- Use floury potatoes: Varieties like Maris Piper or Russet work best for that fluffy interior and crisp edges.
- Avoid overmixing: Stir just enough to combine without breaking down the potato texture.
- Batch cooking: If making more than one batch, keep the first batch warm in a low oven while the rest cooks.
Variations and Substitutions
- Cheesy hash browns: Add ¼ cup of grated cheddar or parmesan to the mixture.
- Add herbs: Mix in chopped chives, parsley, or rosemary for extra flavor.
- Spicy version: Add a pinch of cayenne or smoked paprika.
- No rice flour? Just use an additional tablespoon of cornflour for a similar result.
- Vegan version: Replace butter with plant-based margarine or oil.
FAQs
Can I freeze these for later?
Yes. After shaping and freezing on a tray, transfer to a freezer bag. Cook from frozen as directed.
Do I need to peel the potatoes?
No, the peel adds texture and flavor, but you can peel them after boiling if preferred.
Can I cook these in the oven?
Yes. Bake at 220°C (425°F) for 20–25 minutes, flipping once halfway through for even crispness.
Why rice flour?
It helps create an extra crispy texture but can be replaced with more cornflour.
Serving Suggestions
- Serve as part of a full breakfast with eggs, bacon, and toast.
- Pair with avocado and poached eggs for a modern brunch.
- Add to breakfast burritos or wraps.
- Serve with sour cream, ketchup, or hot sauce on the side.
Why You’ll Love This Recipe
- Crispy without deep frying: Perfect results from the air fryer.
- Freezer-friendly: Make a batch ahead for quick breakfasts.
- Simple ingredients: Made from scratch with pantry staples.
- Customizable: Add herbs, cheese, or spice to suit your taste.
- Kid-friendly and adult-approved: Great for any time of day.
Air Fryer Hash Browns
8
servings10
minutes15
minutesIngredients
500 g (1.1 lbs) floury potatoes (such as Maris Piper or Russet – about 3–4 medium potatoes)
1 tbsp cornflour (cornstarch in the US)
1 tbsp rice flour (optional, for extra crispness – use more cornflour if not available)
3 tbsp unsalted butter, melted
1 tbsp neutral oil (e.g., vegetable or sunflower oil)
½ tsp salt
½ tsp black pepper
½ tsp garlic powder
10–15 squirts spray oil
Maldon salt, to finish
Directions
- Boil the potatoes:
- Place the unpeeled potatoes in a saucepan and cover with cold water. Bring to a boil, reduce the heat, and simmer for 15 minutes. Drain and let cool for 15 minutes.
- Grate the potatoes:
- Once cooled, remove any eyes or blemishes. Grate the potatoes using a rotary or box grater.
- Mix with dry ingredients:
- In a large bowl, toss the grated potato with the cornflour and rice flour to coat evenly.
- Add butter and seasoning:
- Pour in the melted butter and neutral oil. Add salt, pepper, and garlic powder. Mix gently until everything is combined.
- Shape the hash browns:
- Divide the mixture into 8 portions. Shape each into a flat patty about 1 cm thick. You can make them triangle-shaped like store-bought versions or keep them round.
- Freeze before cooking:
- Place the hash browns on a tray lined with baking parchment and freeze for 1 hour.
- Air fry:
- Spray the air fryer basket with a few squirts of spray oil. Arrange the hash browns in a single layer with space in between (you may need to cook in batches). Spray the tops with more oil.
- Cook:
- Air fry at 200°C (400°F) for 13–15 minutes until golden and crisp. No need to flip.
- Serve:
- Sprinkle with Maldon salt and serve immediately.
Leave a Comment