Image credit: Samantha Schwab for Clean Plates

Air Fryer Hash Browns




10 min


20 min


1 cup (packed) organic Idaho potato, peeled and shredded (about 2 medium potatoes)

½ teaspoon onion powder

¼ teaspoon salt

Olive oil


  1. Shred the potatoes on the largest side of a box grater. Transfer the shreds to a cheesecloth and wring out until potato shreds are dry. Note: If you do not have a cheesecloth, you can use a towel or any other method that works to get the moisture out of the potatoes.

  2. Add the dry potato shreds to a small bowl and mix in the onion powder and salt.

  3. Measure ½ cup of potato shreds and flatten out to a 3-4” circle. Repeat. You should have 2 hash browns total.

  4. Spray the air fryer basket with olive oil. Place the hash browns on the greased area and then lightly spray or brush the tops of the hash browns with more olive oil.

  5. Select the ‘Air Fry’ setting and adjust the heat to 350 degrees Fahrenheit and bake for 20 minutes. If the bottoms of the hash browns need more crisping, flip and continue to bake for another 5 minutes.


I used the Cuisanart Air Fryer for these hash browns. Just like with ovens, different air fryers heat differently. If you’re using a different air fryer than the Cuisinart, start checking at 15 minutes to see how the hash browns are progressing. Depending on your machine, you may need to adjust the cook time or temperature slightly.

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