These air fryer hash browns are crispy, delicious and easy to make! A yummy Whole30 hash brown nugget made from scratch is the perfect savory breakfast and pairs well as a side to your favorite meals. Simple & quick to make in under 30 minutes.
Jump to:
Whether you're doing Whole30 or not, these are the air fryer hash browns you need for breakfast! If you love savory breakfast, pairing these with eggs or with my Healthy Gingerbread Loaf will keep you full for hours!
If you're new to air frying, this recipe (along with my chicken recipe) are two great recipes to start with!
What Makes This Recipe Work
- Uses healthy whole ingredients making these paleo and Whole30 hash browns.
- Crispy, savory potato nuggets that make the perfect side dish to any dinner and are perfect for breakfast.
- Homemade hash browns are surprisingly easy to make and great to prep for your freezer to make for a quick breakfast or side dish.
- Made with no oil aside from the coconut oil cooking spray!
- No peeling required.
Ingredients You Need:
Here are the ingredients you need to make this recipe. Reference the recipe card at the bottom for exact measurements and the notes below for substitution ideas.
- Shredded fresh potatoes: any type of potato (gold, russet, sweet) work. Even frozen potato shreds work here.
- Everything but the Bagel seasoning: any all purpose seasoning will do, this one is my favorite.
- Onion: dice onions quite fine so there are no large chunks.
How to Cook This Recipe
This is a step-by-step walkthrough of how to cook this recipe. The recipe card at the bottom shows the exact cook time and temperatures.
Begin by rinsing shredded potatoes under water until the water runs clear. Using a paper towel or cloth towel squeeze all of the moisture out.
Add potatoes to a large bowl along with remaining ingredients. Use a small cookie scoop to scoop out about 18-20 small balls.
Air fry the patties at 400F for 5-6 minutes per side or until they are crispy but not burned. Serve with ketchup, hot sauce or your favorite dipping sauce.
Expert Tips
- Storage: Store leftovers in an airtight container for up to 3 days. Note that once refrigerated they will no longer be crispy so air frying to reheat is a must!
- Reheating: Reheat at 400F for about 5 minutes, flipping halfway or until heated through.
- Serving: Serve with a side of hot sauce for a spicy kick or with ketchup for dipping.
- It's extremely important to rinse and then squeeze all of the moisture out of the potatoes using a paper or cloth towel, especially if you are using frozen potatoes. They will not get crispy if they have too much moisture.
- I tested these in the Ultrean but the directions for a Ninja Foodi, Instant Pot Duo Crisp, Vortex, Cosori or other model should be relatively the same. Cook times may vary so be sure to keep an eye as they get close to crispy.
FAQs
Yes, this recipe is made with Whole30 compliant ingredients. For something similar using sweet potatoes, check out my air fried sweet potato hash brown patties.
Yes, frozen potatoes from a bag can be used, however you must be sure to squeeze ALL of the water out of the shreds or diced potatoes before assembling mixture. If there is excess moisture the hash browns will not crisp.
Too much moisture! If they are already in the process of being air fried, try smashing them down a bit with a spatula. When making these removing all excess moisture is super important during the assembly.
Also, be sure to thoroughly rinse your shreds to remove any starch. This helps the crisping process.
Related Recipes
If you've made this recipe, would you please leave a star rating and comment below on the recipe card? If you would like more simple + delicious eats please subscribe to my newsletter and follow along on Facebook, Pinterest, and Instagram for the latest updates.
Air Fryer Hash Browns
Ingredients
- 2 medium golden potatoes shredded
- ½ medium onion finely diced
- ½ cup almond flour
- 1 tablespoon Everything But the Bagel Seasoning
- salt + pepper to taste
- 2 large eggs
Instructions
- Rinse shredded potatoes until water is clear. Drain of excess water and squeeze dry. Place potatoes in a bowl.
- Mix in onion, flour, eggs and seasoning.
- Using a small cookie scoop, scoop out 18 balls of potatoes. Form into patties and place into basket sprayed with cooking spray.
- Air fry at 400F for 5-6 minutes per side or until crispy and cooked through. Season with salt + pepper to taste and serve with ketchup and/or hot sauce if desired.
Notes
- Storage: Store leftovers in an airtight container for up to 3 days. Note that once refrigerated they will no longer be crispy so air frying to reheat is a must!
- Reheating: Reheat at 400F for about 5 minutes, flipping halfway or until heated through.
- Serving: Serve with a side of hot sauce for a spicy kick or with ketchup for dipping.
- It's extremely important to rinse and then squeeze all of the moisture out of the potatoes using a paper or cloth towel, especially if you are using frozen potatoes. They will not get crispy if they have too much moisture.
- I tested these in the Ultrean but the directions for a Ninja Foodi, Instant Pot Duo Crisp, Vortex, Cosori or other model should be relatively the same. Cook times may vary so be sure to keep an eye as they get close to crispy.
Erin
How many eggs? Also, I am going to use hash browns. How many cups do you think will equal the 2 potatoes you used in the recipe? Thanks!
mommafitpgh@gmail.com
two eggs! I will update the recipe as I believe I forgot to add that in. I would say one large potato would likely be around a cup or cup and a half. I really depends on the size of the potato.