Don’t skip the soaking. Soaking the potatoes in cold water helps remove the starch which will result in crispier potatoes. So make sure to soak for 20 minutes and also rinse them afterward.
Dry them very well! Again, for maximum crispiness, make sure the potato shreds are dried well. Use a clean dish towel to squeeze out the liquid.
Spread the potatoes in an even layer to get them evenly crisped. Thicker spots may not crisp up as much.
I’m using an 8qt Ninja Foodi and my hash brown is crispy at the 18-20 minute mark. If you’re using a smaller air fryer basket, it may cook faster. Start checking around the 10-15 minute mark and cook until desired crispiness is reached.
For smaller air fryer’s you may need to work in two batches.
For spicy hash browns, add ¼ teaspoon of cayenne pepper.
For smoky hash browns, add ½ teaspoon of smoked paprika.
*If you’re avoiding oil and using a non stick air fryer, this recipe also works without the oil. I tried it in my Ninja Foodi and it does not stick. Use a silicone spatula to gently separate the edges and it will remove easily. Please note that it will be slightly less crispy this way.
This recipe is naturally vegan, gluten free, soy free, nut free and free from all common allergens.
***EDIT Feb 28/2021 – Lowered temperature from 400 degrees to 370 degrees F. Some users were experiencing cooking too quickly. This will vary according to your fryer model. If you’ve previously made this at 400 degrees with no trouble, you may continue to do so.