Ingredients
Method
Preparation
- Peel and shred the russet potatoes using a box grater or a food processor.
- Place the shredded potatoes in a bowl of cold water to remove excess starch. Rinse and drain, then dry thoroughly using a clean kitchen towel or paper towels.
- In a large bowl, toss the dried potatoes with olive oil, salt, pepper, and any optional seasonings you like.
Cooking
- Preheat your air fryer to 400°F (200°C) for about 5 minutes.
- Spread the seasoned potatoes in an even layer in the air fryer basket (you may need to do this in batches).
- Cook for 10 minutes, then shake the basket and cook for an additional 5-10 minutes, or until golden and crispy.
- Once cooked, remove the hash browns from the air fryer and let them sit for a minute or two before serving.
Nutrition
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, place them back in the air fryer at 350°F (175°C) for about 5-7 minutes.