Best Ever Hash Browns Recipe (air-fryer option)
These hash browns are so crispy and FULL of flavor that you would never believe they were actually healthy. I use ingredients like nutritional yeast and cassava flour making them gluten and dairy-free. I fry them in RSPO palm oil to keep them healthy without sacrificing the traditional texture. I also included an air fryer option for those who prefer to use less oil.
Ingredients
- 2.5 cups peeled and shredded russet potatoes about 4 small or 2 big potatoes
- 1/4 cup nutritional yeast
- 1/4 cup dried chives
- 2 Tbsp cassava flour*
- 1 1/4 tsp Herbamare seasoned salt
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp pepper
- 2 eggs
- 1 cup palm shortening for fried version
- 1/2 Tbsp Avocado oil for air fryer version
Instructions
- Wash, peel, and shred potatoes.
- Rinse potato shreds under cold water for about 1 minute or until water runs clear.
- Squeeze water out of potato shreds using a clean cloth or cheesecloth.
- Mix all seasonings and flour into potato shreds.
- Whisk eggs separately and add them into the potato mixture.
- Melt palm shortening in a pan over medium-high heat until oil is 350 degrees Farenheit.
- Gently form patties in hands using about 1/4 cup of the potato mixture. squeeze out any excess liquid with hands before forming patties.
- Gently place into oil and flatten slightly with a spatula. Cook about 2-3 minutes on each side until golden brown and crisp.
- ** For air fryer preheat to 400 degrees Fahrenheit and thoroughly coat pan with avocado oil. Gently place hash browns in the air fryer and cook for about 25 minutes.
Notes
*Cassava flour can most likely be substituted with other flours. I can not guarantee the exact same results.
*Air fryer version will not be as crispy as the fried version. Depending on your air fryer model cook time may vary.
Tried this recipe?Let us know how it was!