This post may contain affiliate links. Please see our disclosure policy.
These crispy air fryer hash browns are made from fresh shredded russet potatoes, a couple of tablespoons of ghee, salt, and pepper, and they’re done in 20 minutes.
You don’t have to soak the potatoes, and you don’t even have to flip them! They’re gluten-free as written, and swapping the ghee or butter for coconut or avocado oil makes them dairy-free!
Why You’ll Love This Air Fryer Hash Browns Recipe
I will keep saying this until everyone I know owns one: air fryers are magical little machines. Raw, shredded potatoes go in, crispy breakfast potatoes come out. And there’s no frying pan to scrub and no oil splattered across the stove afterward! Easy enough for a weekday morning OR a lazy Sunday.
The part that saves the most time is what this recipe skips. Most from-scratch hash brown recipes have you soak or rinse the shredded potatoes in cold water before you do anything else. Here, the potatoes go straight from the box grater onto a tea towel, and you wring them out instead. And you don’t flip them. I don’t have the patience for flipping a basket of loose potato shreds, and it turns out you don’t need to!
If you don’t have an air fryer, my stovetop version of crispy homemade hash browns uses the same potatoes and the same squeeze. This one is just less mess. These are parent- and kid-approved. In fact, my girls request these regularly (and I’m not mad about it!).
Ingredient Notes
- Russet potatoes: I like russets because they result in the crispiest outer shell. Yukon gold will work in a pinch. I don’t peel them – I just scrub them really well and shred them with the skin on.
- Ghee: Melted. I usually have a jar of homemade ghee made three ways around, but regular butter or vegan butter also work. For dairy-free, use melted coconut oil or avocado oil instead.
Salt and pepper are in the recipe card. That’s the whole list!
Recipe Variations
- Extra seasonings. Salt and pepper is how I make these air fryer hash browns, but smoked paprika, garlic powder, and/or onion powder tossed in with the ghee are all good here. I haven’t tested wet add-ins like onion or egg in this recipe, so I can’t say how the timing changes.
- Frozen shredded hash browns. A bag of frozen shredded potatoes works in the same 13 to 15 minutes with no defrosting, and you get to skip the towel step.
Looking for something else to make in it? You can find all of my air fryer recipes in one place.
How to Make Air Fryer Hash Browns
Step 1: Preheat the air fryer to 380°F and grease the basket or tray generously with avocado oil, olive oil spray, or whatever cooking spray you use. Don’t be shy with it. Shred the potatoes on a box grater straight onto a tea towel (skin on, scrubbed well).
Step 2: Roll the shreds up in the towel like a log and twist both ends tightly to wring out as much liquid as you can. The towel will come away noticeably damp and the shreds should look dry and fluffy, not wet and clumpy.
Step 3: Move the shreds to a bowl and toss with the melted ghee, salt, and pepper.
Step 4: Spread the potatoes in the basket and pat them down tightly into an even layer with the back of a spoon. Really press so you get that hash brown crunch when you dig your fork in!
Step 5: Air fry for 13 to 15 minutes, until the top is golden brown with darker, crispier edges. If you like them extra crispy, give them 2 to 3 more minutes. Then break them apart and enjoy!
I like these next to a couple of fried eggs and some 15-minute homemade breakfast pork sausage, with sliced avocado on the side. Ketchup is optional, but if you go that route, my homemade paleo ketchup with nine variations is SO much better than the bottle.
Recipe Tips
- Squeeze harder than you think you need to. Potatoes hold a lot of water, and whatever you leave in the shreds steams them instead of crisping them.
- Pat the layer of potatoes down tightly. If they’re too loose, they will fall apart, and I really love that crispy, crunchy layer.
- Keep the potatoes in a thin, even layer. If your basket is small, cook in two batches rather than piling them up, otherwise they won’t crisp up.
Storage Tips
Store leftover air fryer hash browns in an airtight container in the refrigerator for up to 3 to 4 days. I like to reheat them in the air fryer at 380°F for 4 to 5 minutes, until warm and crispy again. The microwave makes them too soft, so I don’t recommend it.
Hash browns freeze super well. Store in a freezer-safe container for up to 3 months and reheat in the air fryer at 380°F for 8-10 minutes.
Recipe FAQs
Fresh shredded hash browns take 13 to 15 minutes at 380°F (about 193°C) in the air fryer, with no flipping. For extra crispy hash browns, add 2 to 3 minutes. Frozen shredded hash browns take the same amount of time.
Either there was still too much water in the potatoes (squeeze harder next time), or the basket was overcrowded. Keep the potatoes in a thin, single layer so the hot air can get to all of them.
More Air Fryer Breakfast Recipes
Side Dishes
Gluten-Free Air Fryer Biscuits | Dairy-Free Option
Side Dishes
Air Fryer Sweet Potatoes (Perfectly Crispy + Fluffy)
If you make this recipe, please leave me a star rating and comment below! I love to hear your thoughts and feedback. Follow me on social media Instagram, Facebook, and Pinterest for even more delicious recipes!
Air Fryer Hash Browns
Video
Ingredients
- 1 lb russet potatoes
- 2 tbsp ghee, or butter, melted (use coconut oil or avocado oil, for dairy free)
- 1/2 tsp sea salt
- 1/8 tsp ground black pepper
Instructions
- Preheat air fryer to 380 degrees F, and grease the air fryer basket or tray generously.
- Using a box grater, shred the potatoes on top of a tea towel.
- Roll the potato shreds in a long log in the towel, and twist tightly to squeeze out as much moisture as you can. Transfer the potato shreds to a bowl.
- Add ghee, salt, and pepper to the potatoes, and toss to coat.
- Transfer the potatoes to the air fryer basket or tray, and pat down tightly into an even layer with a spoon.
- Air fry for 13-15 minutes until golden brown and crispy. You don't need to flip. Enjoy!
Notes
- Squeeze harder than you think you need to. Potatoes hold a lot of water, and whatever you leave in the shreds steams them instead of crisping them.
- Pat the layer of potatoes down tightly. If they’re too loose, they will fall apart, and I really love that crispy, crunchy layer.
- Keep the potatoes in a thin, even layer. If your basket is small, cook in two batches rather than piling them up, otherwise they won’t crisp up.
- Store leftover air fryer hash browns in an airtight container in the refrigerator for up to 3 to 4 days. I like to reheat them in the air fryer at 380°F for 4 to 5 minutes, until warm and crispy again. The microwave makes them too soft, so I don’t recommend it.
- Hash browns freeze super well. Store in a freezer-safe container for up to 3 months and reheat in the air fryer at 380°F for 8-10 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
