Air fryer hash browns are the ‘perfect breakfast addition’ and use no oil

Loved for their soft potato filling and crispy skin, hash browns are a savoury treat that goes with almost anything.

While they’re not the most unhealthy food item, making hash browns from scratch is an easy way to reduce the amount of calories.

And food blogger Rose, founder of “This Healthy Kitchen”, has the perfect recipe.

She said: “These air fryer hash browns are made from scratch with just three ingredients plus an optional fourth and make a perfect addition to your brunch or breakfast.”

Her simple method can be adapted to contain very little oil or none at all, and all of the items are incredibly affordable.

READ MORE: French toast recipe ‘tastes amazing’ and makes eating healthy ‘so much easier’


  • 450g potatoes
  • 1.5 tablespoons of avocado oil (optional)
  • Half a teaspoon of sea salt
  • Half a teaspoon of onion powder

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Rose explained that the potatoes can be peeled or left with the skin on before shredding, though they should be scrubbed with water to remove any dirt.

Start by filling a large bowl with cold water and peel your potatoes into a separate bin, or scrub them under running water.

Once washed, grate the spuds over the bowl of water using a box grater and stir well before leaving them to sit for 20 minutes.

Rosa claimed that soaking the potatoes in cold water helps remove the starch to encourage “crispier potatoes”, so it should not be skipped.

They should, however, be rinsed under very cold water after being soaked.

Move the shreddings to a clean tea towel laid flat on a surface and wrap them up tightly. Squeeze out the excess or press them dry. Rose said: “You want them as dry as possible for the crispiest hash browns.”

Wipe down the empty water bowl before placing the shredded potatoes back into it and add the oil if using. Follow with the seasoning and mix well to coat.

Place the seasoned mixture into a clean air fryer basket and use a silicone spatula to gently press it down to form one even layer.

Cook at 190C for 12-18 minutes until golden. According to Rosa, there’s no need to flip the mixture so the hash brown can be enjoyed straight away.

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