Ingredients
3 c. peeled and grated potatoes, preferably russet
1/4 c. water
1 tbsp. vegetable oil
3/4 tsp. salt
Preparation
Step 1In a medium bowl toss together potatoes and water until the potato is fully coated. Cover with plastic wrap and pierce the plastic with a fork a few times.Step 2Transfer to the microwave and cook, pausing to toss the mixture every minute, until the potatoes have almost cooked through but still retain bite, and the mixture has grown starchy and slightly sticky, 3 ½ to 4 minutes.Step 3Allow potatoes to cool and then toss with oil and salt. Once ready to handle, form the hash browns into 6 rectangular pucks with rounded edges that are about ¼" thick.Step 4Preheat air fryer to 400° and cook until the hash browns are golden brown and crispy, 15 to 20 minutes.
With this recipe we aimed to replicate this same phenomenon, only we lightened it up a bit by using the air fryer and a lot less oil. Par-cooking the potatoes in the microwave helps to ensure they are nice and fluffy on the inside, and the natural starch in the potatoes creates a binder to help the hash browns stay together. Dip them in egg yolk or spread some avocado on top and you are ready to start your day off right. Made this recipe? Let us know how it came out in the comments below!
