Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Wash and peel the russet potatoes. The starch content in russet potatoes makes them ideal for crispy hash browns, but Maris Piper or Yukon Gold potatoes can work well too. Pat the potatoes dry with paper towels to remove excess moisture.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Using a box grater or food processor with a grating attachment, grate the potatoes using the large holes. Work quickly as potatoes begin to oxidize and turn brown when exposed to air.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Place the grated potatoes in a large bowl of cold water and swirl them around. This removes excess starch, which is the key to achieving crispy rather than soggy hash browns. Let them soak for about 5 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Drain the potatoes thoroughly in a colander, then transfer to a clean kitchen towel or cheesecloth. Gather the corners and twist tightly over the sink, squeezing out as much moisture as possible. This crucial step ensures your hash browns will crisp properly - don't skip it!</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Transfer the dried potatoes to a clean bowl. Add the salt, pepper, and any optional seasonings (garlic powder, onion powder, or paprika). Drizzle with olive oil or spray with cooking spray, then toss thoroughly to coat all the potato shreds evenly.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Preheat your air fryer to 180°C for 3 minutes. Light preheating helps create that initial sear that prevents the potatoes from sticking.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Lightly spray the air fryer basket with cooking spray. Form the potato mixture into 4 equal patties about 1cm thick, pressing them slightly to help them hold together, and place them in the air fryer basket. Make sure not to overcrowd - cook in batches if needed, as air circulation is essential for crispiness.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Cook at 180°C for 8 minutes, then carefully flip the hash browns using a flat spatula. The underside should be golden brown. If not, cook for an additional 1-2 minutes before flipping.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>After flipping, cook for another 5-7 minutes until the second side is crispy and golden brown. The internal temperature should reach around 70°C for perfect texture - fluffy inside with a crispy exterior.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Transfer to a plate lined with paper towels to absorb any excess oil. Serve immediately while hot and crispy. These hash browns are at their absolute best fresh from the air fryer!</li></ol>
