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
MAKE THE HASH BROWNS.
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.
