An easy way to create crispy Hash Brown Potatoes in 15 minutes. Low in fat and a no fuss recipe.Air fryers are a great investment to make lots of crispy food. Avoiding the use of heavy oils. Lowering your fat and fried intake.Enjoy with your breakfast, or any meal that needs a plant based carbohydrate.Breakfast, Entrée, Vegan, vegetarian, plant based, celiac friendly, diabetic friendly, Child Friendly
5-6Russet potatoes work the best, but you can use yellow potatoes as well.
1tbspExtra virgin olive oil
1/2tspRosemary dried or Fresh
1/2tspHimalayan salt or sea salt ground
1/4tspBlack Pepper ground
Instructions
Wash, peel and chop the potatoes into bite size pieces. Place in a bowl.Add the olive oil to the hash browns.Chop the rosemary, salt, and pepper. Add it the hash browns.
Mix all the bowl all together so all the hash browns are covered.
Add the hash browns into the basket of the air fryer.Set to air fry, 375°F, and 15 minutes on the timer. Close the lid and it will begin cooking.In 5 minutes, use oven mitts to flip the hash browns around so they cook and crisp evenly. Repeat this again in 5 minutes.Depending on the size of your hash browns, if they all look crispy, browned nicely but not burned before 15 minutes, then stop the fryer.
Ready to serve warm.
Store in the fridge covered 24 hours only. Use a pan to heat up the next day in a little olive oil so it doesn't stick.