Crispy Cheesy Hash Brown – Air Fryer Hash Browns

Crispy cheesy hash browns - Air Fryer Hash Browns

 Prep Time: 5 minutes  Cook Time: 20 minutes  Total Time: 30 minutes  Yield: 55 minutes  Diet: Vegan

The Crispy cheesy hash browns – Air Fryer Hash Browns are stuffed with melty cheese and just right for breakfast! For any occasion, they make a wonderful side dish

  • 8 to 10 medium – Russet Potatoes
  • 6 slices- Vegan cheese or plain cheese
  • 1/2 tsp – Garlic powder
  • 1 tbsp – Onion powder
  • 1 tsp– Black pepper powder
  • 2 tbsp – Cornflour
  • Oil
  • Salt to taste
  1. Peel all the potatoes. With the help of the dicer, dice all the potatoes.
  2. Soak the diced potatoes in ice-cold water for 30 minutes. After 30 minutes drain water and rinse under cold water.
  3. Heat water in a pan. In the boiling water, add all the diced potatoes.
  4. After 10 minutes take the potatoes into a bowl. Mash all the potatoes with the fork.
  5. Add cornflour, onion powder, garlic powder, black pepper powder, and salt.
  6. Mix everything together nicely. Keep them a little coarse, not mushy.
  7. Take a portion of mashed potatoes and shape them like hash brown on the parchment paper which we will be using in an air fryer.
  8. Another method is grease hands with water. Shape the hash browns with hands by pressing and we will fry them on the stovetop.
  9. On medium flame, fry both sides in a frying pan.
  10. Fold a cheese slice and place it on the hash brown.
  11. Now place one hash brown on the cheese slice hash brown. Fry and press it till you get the desired result. The stovetop method is ready.
  12. Air fry method, grease oil on the parchment paper place the two hash brown grease oil on the hash brown. Air fry hash brown on 200°C or 400°F for 20 minutes.
  13. Take them out and place a cheese slice in between the hash brown air fry at 180°C or 375°F for 2 minutes.
  14. Our cheese hash brown is ready to be served.

NOTES

  • Rinse the shredded potatoes thoroughly under cold running water after shredding. You can wash them off by placing them in a colander and running tap water over them.
  • Again, ensure that the potato diced is thoroughly dried for maximum crispiness. Pour the liquid into a clean dishtowel and squeeze.
  • Add cold water to the potatoes in a big bowl. Make sure to soak them for 20 – 30 minutes in cold water for best results.
  • Pass through a sieve after removing from water. Using a paper napkin, wipe them clean.
  • You can use a stovetop or air fry or oven for making these hashbrowns.
  • Soaking and washing potatoes remove excess starch from them, which is really important. Too much starch will result in soggy and non-crispy potatoes. To get crispy hash browns, it is important to follow this step.

NUTRITION

  • Serving Size: 4 people
  • Calories: 270Kcal
  • Sugar: 1g
  • Sodium: 594g
  • Fat: 10g
  • Saturated Fat: 0g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 39g
  • Fiber: 4g
  • Protein: 6g
  • Cholesterol: 0g

Leave a Reply

Your email address will not be published.