Air Fryer Hash Browns
Published Aug 12, 2026
Air fryer hash browns made from frozen or fresh potatoes. They cook up crispy and golden with just a little oil, no greasy skillet needed for breakfast.
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If I have the choice between air fryer hash browns and pan-fried, I go with air fried every time. I love how crispy they are. While traditional hash browns are great, it took me a long time to realize the secret to the best-ever crispy hash brown potatoes, the air fryer. One of the best things about this recipe is that it works with frozen or fresh potatoes. After tossing the potato shreds with oil and seasonings (I keep it simple with salt, pepper, and onion powder), they go into the air fryer and cook until they’re crisp and golden.
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Recipe testing notes
For the past 10 years, I’ve tested every recipe before sharing it with you! These notes give you a peek into the process of developing this air fryer hash browns recipe.
For the fresh air fryer hash browns, soaking and drying the potatoes was the make-or-break step. My first batch from freshly shredded potatoes came out soft and a little gummy, because raw potatoes hold so much starch. Soaking the shreds in cold water to pull out the starch, then rinsing and drying them really well before they go in, is what finally got them to crisp instead of steam. If they’re still damp when they hit the basket, they won’t get there.
Dividing the potatoes into sections turned out to matter more than I expected, for both versions. When I left them in one big pile, the middle stayed pale and soft while only the edges browned, and flipping the whole thing was a mess. Spreading them out and using a spatula to split them into four sections gave every part contact with the hot air, so they browned evenly and were much easier to flip in one piece.
For the frozen ones, the biggest thing I learned is to cook them straight from the freezer without thawing. The time I let them sit out first, they turned soggy and never crisped up. Adding a little oil on the bottom of the basket and a drizzle on top, then flipping partway through, is what got them golden all the way around. Seriously soo good.
Happy Cooking!
– Yumna
Air Fryer Hash Browns Ingredients
You can use fresh or frozen potatoes for hash browns. I’ll show you how to make both!
Air Fryer Hash Browns with Frozen Potatoes
- Frozen hash browns: Look for frozen, pre-shredded potatoes. I recommend putting them straight from the freezer into the air fryer, without thawing them first.
- Oil: You can use regular olive oil or spray. Either will help get the potatoes crispy!
- Seasonings: Salt, pepper, and onion powder. You can also try garlic powder, paprika, curry powder, Old Bay, cumin, or coriander.
Air Fryer Hash Browns with Fresh Potatoes
- Potatoes: I use large russet potatoes because they’re easy to shred and have a great flavor. If you don’t have russet potatoes, Yukon Golds are a good swap. They have more moisture, so the hash browns may not get quite as crisp, but they’ll still taste great and brown nicely if you squeeze out as much moisture as possible. No need to peel the potatoes, but you can if you want to. Coarsely shred them in a food processor or on the largest holes of a box grater, soak the shards in cold water, rinse them well, and dry them completely before cooking. That removes excess starch so the hash browns crisp better in the air fryer.
- Oil: You can use regular olive oil or spray. Either will help get the potatoes crispy!
- Seasonings: Salt, pepper, and onion powder. You can also try garlic powder, paprika, curry powder, Old Bay, cumin, or coriander.
How to Make Hash Browns in the Air Fryer
The actual cooking is the same, but the prep is different. These photos show the process for making air fryer hash browns with both fresh and frozen potatoes. For the full ingredient list and detailed instructions, scroll down to the recipe card below, or jump straight to the → Air Fryer Hash Browns Recipe
Air Fryer Hash Browns with Frozen Shredded Potatoes
1. Prepare the hash browns
Spray or brush the air fryer basket with oil, then spread the frozen hash browns into an even layer. Divide them into four sections with a spatula so they’re easier to flip later. Season with the salt, pepper, and onion powder, then drizzle or spray a little more oil over the top.
2. Cook until crispy
Air fry until the edges are golden, then carefully flip each section once. Continue cooking until both sides are browned and the potatoes are crisp.
Air Fryer Hash Browns with Fresh Potatoes
1. Shred the potatoes
Cut potatoes into quarters, then shred in a food processor or on a box grater.
2. Soak the potatoes
Transfer the shredded potatoes to cold water and let them soak to remove excess starch.
3. Dry the potato shards
Drain the potato shards and rinse them well. Then, transfer to a paper towel or a clean dish towel to dry completely.
4. Season the potato shards
Transfer the potato shreds to a mixing bowl and season with salt, pepper, and onion powder. Toss to combine.
5. Add to the air fryer
Spray or brush the bottom of the air fryer basket with oil. Spread the frozen hash browns evenly in the basket and use a spatula to divide the potatoes into four sections.
6. Cook until crispy
Cook until the bottom is browned, flip each section, then continue cooking until the hash browns are crisp and deeply golden.
Full Air Fryer Hash Browns Recipe
Air Fryer Hash Browns Recipe (Fresh or Frozen)
Ingredients
- Olive oil spray
- 4 cups frozen hash browns or 3 medium russet potatoes
- ¾ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon onion powder
Instructions
Frozen hash browns
- Generously spray or brush the bottom of the air fryer basket with oil. Then, spread the frozen hash browns evenly and use a spatula to divide the potatoes into 4 sections. This will help to evenly brown your hash browns.
- Sprinkle with salt, pepper, and onion powder, and then drizzle the top with more oil or spray.
- Cook at 400°F for 15 minutes, or until the edges are crisp and golden, and then carefully flip each section. Continue air frying for another 4–5 minutes until crispy.
Fresh hash browns
- Cut potatoes into quarters if using a food processor. If you prefer the skin off, do this first.
- Use a food processor with the shredding disc attachment or a box grater to shred the potatoes. Place the shredded potatoes in cold water and soak for 10–15 minutes to remove excess starch. This will help them crisp up while cooking.
- Transfer to a colander to drain the water. Rinse them very well before transferring the shredded potatoes to paper towels or a clean dish towel to dry them completely. Transfer back to the bowl and season with salt, pepper, and onion powder, and toss lightly to combine.
- Preheat the air fryer to 400°F. Generously spray or brush the bottom of the air fryer basket with oil and spread the shredded potatoes evenly. Use a spatula to divide the potatoes into 4 sections, and then drizzle the top with more oil or spray.
- Cook for 10 minutes and then carefully flip each section. Continue air frying for another 4–5 minutes until crispy.
Equipment
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Make them cheesy: In the last few minutes of cooking, add ¼ cup shredded cheddar, pepper jack, or mozzarella on top of the hash browns in the air fryer and cook until melted.
- Top with fresh herbs: Serve the hash browns with 1 teaspoon of finely chopped chives or parsley per serving.
- Turn them into toast: Cook the hash browns into large flat patties and use them like pieces of toast. Top them with avocado, eggs, smoked salmon, or cottage cheese.
Recipe Tips
- Preheat your air fryer. It’s not totally necessary to preheat an air fryer, but I do recommend it so it’s exactly the temperature you want before you add the potatoes.
- Keep the potatoes in an even layer. Avoid piling them too thick, or they’ll cook unevenly and stay soft in the middle. Cook in batches if necessary!
Serving Ideas
- Eggs: Make a classic American breakfast of hash browns and Feta Fried Eggs, Cottage Cheese Scrambled Eggs, or Eggs Florentine.
- Toast: Hash browns taste great with a loaded toast like Custard Yogurt Toast, Sweet Potato Toast, and Cottage Cheese Toast.
- Breakfast bakes: Try a “hands off” breakfast bake that requires minimal effort, like Shakshuka with Feta, Blueberry French Toast Casserole, or Breakfast Egg Strata, so you can focus on the hash browns.
Troubleshooting
The most common causes are too much moisture or overcrowding the basket. If you’re using fresh potatoes, dry them thoroughly after soaking. Spread the potatoes into an even layer so the hot air can circulate around them.
Fresh shredded potatoes need enough time to brown before flipping. If they stick together poorly, let them cook a little longer before turning each section.
Air fryers often have hot spots. Rotating the basket halfway through cooking, if your model allows it, can help the potatoes brown more evenly.
Yes, you can cook these hash browns in the oven, but they’ll probably take longer than in an air fryer. In this case, I’d recommend baking them in a cast-iron skillet or quarter sheet pan.
