Ingredients
The following ingredients have 4 Servings
- 12 ounces frozen shredded hash browns ((340 grams; I used Cascadian Farm Organic root vegetable hashbrowns))
- 2 tablespoons avocado oil ((olive oil may also be used))
- salt and pepper, to taste
- cooking oil spray
- 3 tablespoons no added sugar ketchup ((for serving))
Instruction
- Put the frozen hash browns in a medium-sized bowl. If they're stuck together, smack the bag on the countertop a few times to break them up before adding them to the bowl.
- Drizzle the avocado oil on the potatoes and stir. Sprinkle with the salt and pepper and stir again.
- Mist your air fryer oven trays with the cooking spray. I needed two air fryer trays for this recipe.
- Spread the hash brown potatoes out on the prepared trays. Put the trays in the air fryer, and air fry for 12 minutes at 400°F (200°C).
- Next, flip and stir the hash browns. Switch the position of the trays in the air fryer, and bake for 10 more minutes at 400°F (200°C). (Note: Times may need to be adjusted for different air fryers- always watch the food closely the first time you try a new air fryer recipe! Air fryers with a basket or one tray likely need a shorter cooking time.)
- Divide the air fried hashbrowns between three plates, and drizzle each with one tablespoon of the ketchup. Enjoy!
