Grammy's Kitchen · Hash Browns · Air Fryer Hash Browns
One of 34 hash browns recipes we measured
1 cooks on www.kitchensanctuary.com rate it 3.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 34.
| this recipe | typical | |
|---|---|---|
| salt | 1% | 1% |
| aromatics | 0% | 0% |
| fat | 11% | 7% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 500 g | 500 g (1.1lb) floury potatoes (such as Maris Piper or Russet. This is about 3-4 medium potatoes) |
| 8 g | 1 tbsp cornflour ((cornstarch in USA)) |
| 8 g | 1 tbsp rice flour (this is optional, but ensures extra crispness. Replace with more cornflour (cornstarch) if you haven't got any) |
| 43 g | 3 tbsp unsalted butter |
| 14 g | 1 tbsp neutral oil |
| 3 g | 1/2 tsp salt |
| 1 g | 1/2 tsp black pepper |
| 1 g | 1/2 tsp garlic powder |
| 10-15 squirts spray oil | |
| Maldon salt (to serve) |
Method: 12 steps, published by www.kitchensanctuary.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Hi. I followed the recipe to the letter, I always do first time out, but but after 15 minutes in the fryer they were just barely browned on the edges. I had to finish them in the frying pan. They were tasty, but they weren't like any hash brown I'd ever tasted” — a cook, 3.0★