Gluten Free Air Fryer Hash Browns

Total time40 min

Prep time15 min

Cook time20 min

Shredded russet potatoes are wrung out until nearly dry, then tossed with garlic powder, onion powder, and a good hit of black pepper before getting pressed into thick patties. The air fryer does all the work here, turning out a deep-golden crust and crisp, lacy edges without needing a skillet full of oil. That dry-then-fry method is really the secret — it's what gives you a shatter-crisp outside and a fluffy, tender center every single time. These are naturally a great fit for a gluten free table, and they hold up beautifully next to eggs, a big breakfast spread, or just on their own with a pile of ketchup. Simple, crunchy, and endlessly satisfying.

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Ingredients

4 servings

1 ½ lbs russet potatoes (about 2 medium), peeled
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½ tsp kosher salt
¼ tsp black pepper
¼ tsp garlic powder
¼ tsp onion powder
1 ½ tbsp olive oil

Instructions

1
Grate the peeled potatoes on the large holes of a box grater (or use a food processor with a shredding disc) into a large bowl.
2
Transfer the shredded potatoes to a clean kitchen towel or cheesecloth, gather the edges, and wring firmly over the sink until no more liquid drips out — the potatoes should feel nearly dry to the touch. Return them to the bowl.

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