Name: Air Fryer Hash Browns
Prep time: 5 min
Cook time: 18 min
Total time: 23 min
Cuisine: American
Ingredients: Yukon gold potatoes, grated; Paprika; Garlic powder; Kosher salt; Black pepper; Nonstick spray; Chives or parsley, for garnish

Jump to Recipe·Leave a Review

These air fryer hash browns are golden brown, extra crispy, and so simple to make from scratch. I start with fresh Yukon gold potatoes, rinse away the starch for the perfect texture, and let the air fryer do all the work. They make the ultimate breakfast side but also work beautifully with dinner plates.

Air Fryer Hash Browns

Why You’ll Love This Recipe

I like making these hash browns because they turn out just as crispy as pan-fried versions without the excess oil. Using fresh potatoes instead of frozen makes the flavor richer and the texture lighter. The air fryer cooks them evenly, and I can customize the seasonings to my taste. They’re fast to prepare, incredibly versatile, and work for breakfast, brunch, or dinner.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Yukon gold potatoes, grated
Paprika
Garlic powder
Kosher salt
Black pepper
Nonstick spray
Chives or parsley for garnish

Directions

Peel the potatoes (optional if using Yukon golds) and grate them using the large holes of a box grater.
Add the grated potatoes to a bowl of cold water and rinse until the water runs mostly clear, repeating 2–3 times to remove surface starch.
Drain and spread the potatoes on paper towels. Pat them dry as thoroughly as possible.
Transfer the potatoes to a large bowl and season with paprika, garlic powder, salt, and pepper. Stir to combine.
Spray the air fryer basket with nonstick spray. Spread the potatoes evenly inside, avoiding large mounds. Lightly spritz the top with nonstick spray.
Air fry at 350°F for 8 minutes. Stir gently, breaking up clumps, then cook for another 6–8 minutes until golden brown and crispy.
Serve immediately, garnished with fresh chives or parsley.

Servings and timing

This recipe makes 2 servings.
Prep time: 5 minutes
Cook time: 18 minutes
Total time: 23 minutes

Variations

I sometimes use Russet potatoes for a more patty-like texture. They hold together more but still crisp up nicely.
For a smoky flavor, I swap paprika for smoked paprika.
A pinch of cayenne gives a gentle heat that pairs well with eggs.
I’ve also added shredded cheddar during the last few minutes of cooking for cheesy hash browns.
A sprinkle of onion powder or finely diced onions adds sweetness and depth.

storage/reheating

I store leftover hash browns in an airtight container in the fridge for up to 3 days. To reheat, I place them back in the air fryer at 350°F for 3–4 minutes to restore crispiness. Microwaving works in a pinch, but the texture softens.

FAQs

Can I use frozen shredded potatoes instead of fresh?

Yes, but I find fresh potatoes taste better. If using frozen, thaw and pat dry before air frying.

Do I need to preheat my air fryer?

It’s optional. I usually skip preheating for this recipe and still get crispy results.

Can I make these without oil?

Yes, but a light spritz of spray helps them brown and crisp more evenly.

What’s the best way to keep them warm for serving?

I keep them in the air fryer on the “keep warm” setting or in a low oven until ready to serve.

Can I double the recipe?

Yes, but I cook in batches so the potatoes have space to crisp rather than steam.

Conclusion

I love how these air fryer hash browns come together so quickly with such little fuss. They’re perfectly crisp outside, tender inside, and adapt to so many seasoning ideas. Whether I’m making them for a lazy weekend breakfast or as a dinner side, they’re always a hit. Fresh potatoes, a good rinse, and a few minutes in the air fryer are all it takes for hash brown perfection.