Vegan Air Fryer Hash Browns

Total time40 min

Prep time15 min

Cook time20 min

Shredded russet potatoes get wrung out until nearly dry, then tossed with olive oil, garlic powder, onion powder, salt, and black pepper for a simply seasoned patty that crisps up beautifully. Pressing the mixture into compact rounds before air frying is the key to that golden, shatter-crisp exterior with a soft, fluffy center. No oil bath needed here — the air fryer does the work, giving you that deep-fried texture with a fraction of the mess. These come together with just a handful of pantry staples, making them an easy, satisfying side for breakfast or brunch. It's a naturally fitting option for a vegan table, no fuss required. Serve them hot with your favorite dip or alongside a big veggie scramble for a weekend spread everyone will fight over.

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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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