Today, we’re making the start of breakfast: crispy air fryer hashbrowns. This recipe is perfect for those who love their hashbrowns perfectly crispy without the hassle of frying in oil. Using an air fryer not only cuts down on oil but also delivers consistently delicious results every time. These mini hashbrowns come out golden and crunchy on the outside while staying soft and fluffy on the inside.
With just a few common kitchen ingredients, you can whip up a batch of these hashbrowns in under 45 minutes.
Simple ingredients for Crispy Air Fryer Mini Hashbrowns
Medium-size potatoes: The base of your hashbrowns, providing texture and flavour. You can use any potatoes you’d like, I used russett potatoes!
Cornstarch: Helps to crisp up the exterior.
Salt: Enhances the natural flavour of the potatoes.
Black pepper: Adds depth to the hashbrowns.
FAQ
Can I use sweet potatoes instead? Absolutely! Sweet potatoes make a great substitute and offer a sweeter taste.
Is it necessary to peel the potatoes? Not at all. For a more rustic hashbrown, feel free to leave the skins on.
What if I don’t have cornstarch? Flour can work in a pinch, though the texture might be slightly different.
Why You’ll Love These Crispy Air Fryer Hashbrowns 🫶🏻
They are so addicting and crispy! Achieve that crispy crunch without deep frying.
They are easy to make with minimal ingredients. Simple ingredients and straightforward steps.
They are a healthier alternative. Less oil means fewer calories but no compromise on taste.
Tips & tricks
Try not to overcrowd. Ensure there’s space between each hashbrown in the air fryer for even cooking.
Flip halfway. This ensures both sides get that perfect golden color.
For these Crispy Air Fryer Hashbrowns, I, of course, used an air fryer. Mine is quite old but I’ve heard good things about the Ninja Air Fryer (air fryers go on sale often so I’d wait until then 😉). For videos and baking inspiration, check out my Instagram or Tiktok.
Air Fryer Mini Hashbrowns
- Total Time: 52 minutes
- Yield: 24 1x
Description
Ingredients
- 5–6 medium size potatoes
- 2 tsp cornstarch
- 1 tsp salt
- black pepper to taste
Instructions
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Peel the potato skins. Cut potatoes into 1/2 inch slices and place in cold water for 15 minutes.
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Steam or boil the potatoes until it is soft enough to easily poke a fork through.
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Mash the potatoes into a medium bowl and mix in cornstarch, salt and black pepper.
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Once cool enough to work with, shape the potato mix into 40g balls, flattening into 1 inch discs. Brush or spray cooking oil onto the air fryer tray and place the potato discs 2cm apart. Brush/spray cooking oil onto each hashbrown.
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Air fry at 400°F (200°C) for 22 minutes, flipping the hashbrowns half way through and reapplying the cooking oil onto the other side.
- Prep Time: 30 mins
- Cook Time: 22mins
- Category: Snacks
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