Air Fryer Hash Browns

Crispy hash browns made from fresh shredded potatoes in the air fryer, with just four ingredients and no flipping. Gluten-free, with a dairy-free option.

Prep Time5

Cook Time15

Total Time20

Course: Breakfast

Cuisine: American

Keyword: air fryer hash browns, hash browns in air fryer

Servings: servings

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!

Video

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