Vegan Air Fryer Crispy Hash Browns

Total time35 min

Prep time15 min

Cook time20 min

Shredded russet potatoes get wrung out until completely dry, which is the secret to that deep-golden, shatter-crisp exterior once they hit the air fryer basket. Tossed with olive oil, garlic powder, onion powder, salt, and pepper, then pressed into compact rounds, these patties cook up crackly on the outside and tender in the middle without a drop of oil beyond what's in the bowl. There's no shredded cheese, no egg binder, no dairy-laden shortcuts here — just potato, seasoning, and hot circulating air doing all the work. The result is a breakfast side that's naturally plant-based from top to bottom, with crisp edges and a fluffy interior in every bite. It's an easy one to make on repeat for a vegan breakfast spread, alongside avocado toast or a tofu scramble, and it reheats well if you're meal-prepping for the week.

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Ingredients

4 servings

1 ½ lbs russet potatoes (about 2 large), peeled
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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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