Step by step

Method

5 steps

1. 1

   Peel if you prefer, then shred 2 medium russet or Yukon Gold potatoes (about 1–1¼ lb) on a box grater for classic shreds, or cut into ½-inch cubes for chunky hash.

2. 2

   Rinse the shreds or cubes in cold water, then squeeze or pat very dry between towels — moisture is why hash browns go limp. Optional for cubes: microwave with a splash of water 2–3 minutes, drain, and dry again for a head start.

3. 3

   Toss with 1–1½ tablespoons oil, ½–¾ teaspoon kosher salt, ¼ teaspoon black pepper, and optional garlic powder, onion powder, or paprika.

4. 4

   Preheat the air fryer to 380°F. Mist the basket if it sticks, then spread the potatoes in a thin layer — work in batches rather than piling them up.

5. 5

   Air fry 12–18 minutes, shaking every 4–5 minutes, until deep golden and crisp at the edges. Season to taste and serve hot. You want crispy golden hash browns with tender potato inside — not pale steamed shreds or dry chalky cubes.