Crispy Rosemary Hash Brown Potatoes Air Fried
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
Equipment
- Air fryer
- Mortar and Pestle if you have or blender
- Paring knife or vegetable peeler
- Medium size Mixing bowl
- tbsp, 1/2 tsp, 1/4 tsp
Ingredients
- 5-6 Russet potatoes work the best, but you can use yellow potatoes as well.
- 1 tbsp Extra virgin olive oil
- ½ tsp Rosemary dried or Fresh
- ½ tsp Himalayan salt or sea salt ground
- ¼ tsp Black 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.
Tried this recipe?Let us know how it was!