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Hash browns don’t always get enough credit for just how versatile they can be.
Traditionally, we’d eat these for breakfast, but really they’re delicious any time.
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Step 2:Bring the water to the boil and boil for seven minutes.
Step 3:Remove them from the water and leave them to cool slightly.
Step 4:Once cooled, grate the potatoes into a medium-sized bowl.
Step 5:Add the whisk and cornstarch and mix well.
The mixture should be sticky enough to form into balls.
If the mixture is too wet, add small amounts of cornstarch and mix until it comes together.
Step 6:Make small balls of hash brown mixture and flatten into your desired shape and thickness.
The thinner the hash browns, the crunchier they’ll be.
Step 6:Set the air fryer to 375F / 190C and cook the hash browns for 20 minutes.
Step 7:After 10 minutes, flip the hash browns over.
If the hash browns are thick, the potato can take a little longer to soften in the center.
But I’m so glad I did because these are almost close to perfect.
This helps the hash browns keep their shape.
The original recipe added garlic powder but I’m a traditionalist and prefer them with just salt and pepper.
