Ingredients:

  • 2 large Russet potatoes (about 1 lb / 450g), peeled and shredded
  • 1/2 medium yellow onion (about 2 oz / 55g), finely diced
  • 1 tablespoon all-purpose flour (7g)
  • 1 teaspoon salt (6g)
  • 1/2 teaspoon black pepper (1g)
  • 1 tablespoon vegetable oil (15ml), for parboiling water
  • 2 tablespoons vegetable oil (30ml), for spraying (or avocado oil spray)

Instructions:

  1. Peel and shred the potatoes. Immediately place shredded potatoes in a large bowl filled with cold water to prevent browning. Rinse several times until the water runs clear.
  2. Drain the potatoes well. In a large pot, bring salted water (with 1 tablespoon of vegetable oil) to a boil. Add the potatoes and parboil for 3-4 minutes, until slightly softened but not fully cooked.
  3. Drain the parboiled potatoes thoroughly. Spread them out on a clean kitchen towel or cheesecloth and pat dry to remove excess moisture. The drier, the crispier!
  4. In a large bowl, combine the dried, parboiled potatoes with the diced onion, flour, salt, and pepper. Mix gently but thoroughly.
  5. Preheat the air fryer to 400°F (200°C). Spray the air fryer basket generously with vegetable oil (or avocado oil spray).
  6. Arrange the potato mixture in the air fryer basket in a single layer, avoiding overcrowding. Spray the tops of the hash browns with oil.
  7. Air fry for 8-10 minutes, then flip the hash browns. Spray again with oil.
  8. Continue air frying for another 7-10 minutes, or until golden brown and crispy. Cooking time may vary depending on your air fryer.
  9. Remove the Air-Fryer Hash Browns from the air fryer and serve immediately.