From-Frozen Hash Browns
By :Bruce Weinstein and Mark Scarbrough Bruce Weinstein and Mark Scarbrough
From-Frozen Hash Browns
We’re talking the real thing here: not shredded potatoes, and not preformed hash brown patties (like we use for our Open-Faced Hash Brown Ham and Cheese on page 79), but little cubes (or chips) of frozen unseasoned potato—which become pure bliss in an air fryer. Since the prep work has already been done for the potatoes, we might as well make them better by giving them the full hash treatment with lots of other vegetables. That way, they’re a great side for eggs at brunch or a terrific accompaniment to steaks, chops, or fish fillets off the grill for dinner. Author © Bruce Weinstein and Mark Scarbrough Photograph © Eric Medsker
From-Frozen Hash Browns
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Prep Time 20 Minutes
Cook Time 18 Minutes
Servings
8 Servings
Ingredients
  • 6 cups frozen unseasoned hash brown cubes about 1 1/2 pounds, do not use shredded hash browns or hash brown patties—do not thaw
  • 1 medium yellow or white onion peeled and chopped
  • 1 medium red bell pepper stemmed, cored, and chopped
  • 2 tbsp olive oil
  • 1 tsp table salt
  • 1/2 tsp ground sage
  • 1/2 tsp dried thyme
  • ground black pepper to taste
Prep Time 20 Minutes
Cook Time 18 Minutes
Servings
8 Servings
Ingredients
  • 6 cups frozen unseasoned hash brown cubes about 1 1/2 pounds, do not use shredded hash browns or hash brown patties—do not thaw
  • 1 medium yellow or white onion peeled and chopped
  • 1 medium red bell pepper stemmed, cored, and chopped
  • 2 tbsp olive oil
  • 1 tsp table salt
  • 1/2 tsp ground sage
  • 1/2 tsp dried thyme
  • ground black pepper to taste
From-Frozen Hash Browns
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Instructions
  1. Toss the frozen hash brown cubes, onion, bell pepper, oil, salt, sage, thyme, and pepper in a large bowl until the cubes are evenly and thoroughly coated.
  2. Set the machine to AIR FRY. Set the temperature to 400°F and the time to 20 minutes (which will be a little more than you need). Press START.
  3. When the machine beeps, indicates ADD FOOD, or is heated to the proper temperature, pour the hash brown cubes into the basket or onto the tray in no more than an even, double layer. Use separate trays or work in batches as necessary.
  4. Air-fry, tossing or rearranging the cubes every 5 minutes but otherwise ignoring any TURN FOOD indicator, until golden brown and noticeably crisp, about 18 minutes. If you’ve used multiple trays, swap them top to bottom at about the halfway point during the cooking process.
  5. Turn off the machine and dump the contents of the basket or the tray(s) into a serving bowl. Cool for a couple of minutes before serving warm.
Upgrade This Recipe!
  1. Add up to 6 oz chopped purchased deli corned beef with the potato cubes, vegetables, and spices in step 1.
Recipe Notes

LEFTOVERS! Any leftover hash browns should be cooled to room temperature, then stored under plastic wrap in the fridge for up to 2 days. Reheat and crisp them straight from the fridge in a single layer (but unwrapped, of course) in a 350°F air fryer for about 4 minutes, tossing twice.

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