4 medium yukon gold or russet potatoes, shredded⁠
1 large egg⁠
1/3 cup cheddar cheese, shredded⁠
1/4 tsp smoked paprika⁠
2 tbsp cornmeal or semolina⁠
1/2 tsp garlic powder⁠
1/2 tsp onion powder⁠
1/2 tsp fine sea salt ⁠
A pinch of black pepper ⁠
2 tbsp cooking oil⁠
Extra virgin olive oil spray, for cooking ⁠


Place shredded potatoes in a bowl with cold water and set aside for at least 5 minutes.⁠

Rinse shredded potatoes until water is clear, then drain and squeeze dry.⁠
Fry potatoes over medium heat with cooking oil for about 10 minutes. Turn off heat and let cool for few minutes.⁠

Place shreds in a bowl and mix in the cheddar cheese, salt, garlic powder, onion powder, cornmeal and 1 egg, until combined.⁠
Divide the hash brown mixture in 4 patties, put in the freezer for at least 10 minutes.⁠

Spray the patties with extra virgin olive oil and place them on the Air Stand lined with parchment paper. ⁠

Air fry at 400 F for 25-30 minutes, until golden brown, flipping the patties halfway through cooking.⁠

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