Eosinophilic Esophagitis Friendly Air Fryer Crispy Hash Browns
Total time35 min
Prep time15 min
Cook time20 min
4.6(29)
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Learn more →Ingredients
4 servings
- 1 ½ lbs russet potatoes (about 2 large), peeled
- 1 ½ tbsp olive oil
- ½ tsp garlic powder
- ½ tsp onion powder
- ¾ tsp kosher salt
- ¼ tsp black pepper
Instructions
- 1
Grate the peeled potatoes on the large holes of a box grater (or use a food processor with a grating disc) into a large bowl.
- 2
Transfer the grated potatoes to a clean kitchen towel or cheesecloth, gather the edges, and wring firmly over the sink until no more liquid comes out — this step is critical for crispiness. Return the dried shreds to the bowl.
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