Hash Brown


  • Large potatoes – 4 – peeled and finely grated
  • 2 tablespoons Corn flour
  • Salt to taste
  • Pepper to taste
  • 2 teaspoon Chili flakes
  • 1 teaspoon Vegetable Oil
  • 1 teaspoon Garlic powder (optional)
  • 1 teaspoon Onion Powder (optional)


  1. Soak the shredded potatoes in cold water for 30 min. Drain the water and pat with paper towel to remove excess starch
  2. In a non-stick pan heat 1 teaspoon of vegetable oil and sauté shredded potatoes till cooked slightly for 3-4 mins.
  3. Cool it down and transfer the potatoes to a plate.
  4. Add corn flour, salt, pepper, garlic and onion powder and chili flakes and mix together roughly.
  5. Spread over the plate and pat it firmly with your fingers.
  6. Refrigerate it for 20 minutes.
  7. Take out the now refrigerated potato and divide into equal pieces with a knife.
  8. Spray a little cooking oil to air fryer basket.
  9. Place the hash brown pieces in the basket and fry for 10-15 minutes at 370°F – will have to work in batches.
  10. Take out the basket and flip the hash browns at 6 minutes so that they are air fried uniformly.
  11. Serve it hot.

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