📝 About This Recipe
Experience the ultimate breakfast luxury with these ultra-crispy, golden-brown potato shreds, perfected in the air fryer for a healthier twist on the diner classic. By utilizing a specific rinsing and drying technique, we achieve a shatteringly crisp exterior and a fluffy, tender interior without the heavy grease of deep frying. Infused with a hint of garlic and smoky paprika, these hash browns are the soulful heart of any morning spread.
🥗 Ingredients
The Potatoes
- 2 lbs Russet Potatoes (large, scrubbed and peeled)
- 4 cups Ice Water (for soaking)
Seasoning & Fat
- 2 tablespoons Avocado Oil (or any high-smoke point oil)
- 1 tablespoon Unsalted Butter (melted, for flavor)
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1/2 teaspoon Smoked Paprika (for color and depth)
- 1 teaspoon Kosher Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 pinch Cayenne Pepper (optional, for subtle heat)
Garnish
- 1 tablespoon Fresh Chives (finely minced)
- 1 pinch Flaky Sea Salt (for finishing)
👨🍳 Instructions
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1
Using the large holes of a box grater or a food processor shredding attachment, grate the peeled Russet potatoes into a large bowl.
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2
Immediately cover the shredded potatoes with ice-cold water. Swirl them around vigorously to release the excess starch; the water will become cloudy.
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3
Drain the potatoes in a colander and rinse them under cold running water for 30 seconds until the water runs clear.
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4
Transfer the rinsed potatoes to a clean kitchen towel or cheesecloth. Gather the edges and squeeze with all your might over the sink to remove every drop of moisture. Dry potatoes are the secret to crispiness.
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5
Preheat your air fryer to 375°F (190°C) for at least 5 minutes to ensure a hot cooking environment.
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6
In a large dry bowl, toss the shredded potatoes with the avocado oil and melted butter until every strand is lightly coated.
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7
Sprinkle the garlic powder, onion powder, smoked paprika, salt, black pepper, and cayenne over the potatoes. Toss again to distribute the spices evenly.
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8
Lightly grease the air fryer basket. Spread the potatoes in an even layer. Do not press them down too hard; you want air to circulate through the shreds.
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9
Air fry at 375°F for 10 minutes. At this point, the edges should be starting to brown.
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10
Open the basket and use a spatula to carefully flip the hash browns in sections, or shake the basket vigorously to redistribute.
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11
Increase the temperature to 400°F (200°C) and cook for another 10-12 minutes. Check every 3-4 minutes, shaking the basket, until the potatoes are deeply golden and crispy.
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12
Remove the hash browns from the air fryer and transfer to a serving plate. Season immediately with a final pinch of flaky sea salt and garnish with fresh chives.
💡 Chef's Tips
Always use Russet potatoes as their high starch content leads to the best crunch. Never skip the squeezing step; moisture is the enemy of a good hash brown and will lead to steaming rather than frying. Avoid over-crowding the basket; if making a double batch, cook in two separate rounds for maximum airflow. If you prefer a 'patty' style, press the potatoes firmly into small discs, but increase the cooking time by 5 minutes to ensure the center is cooked through. Use an oil with a high smoke point like avocado or grapeseed oil to prevent any bitter, burnt flavors at high heat.
🍽️ Serving Suggestions
Serve alongside two over-easy eggs so the yolk can act as a rich sauce for the potatoes. Pair with thick-cut smoked bacon or spicy breakfast sausage links. Top with a dollop of sour cream and a spoonful of caramelized onions for an elevated twist. Serve with a side of spicy ketchup or a zesty hollandaise sauce for dipping. Accompany with a fresh fruit salad and a hot cup of French press coffee to balance the savory richness.