Your Ninja Foodi or air fryer is the perfect easy way to get crispy golden-brown hashbrowns every time!
Jump to RecipeI absolutely love hashbrowns (and potatoes in any form, let’s be real), but I’ve never been good at actually making them. I don’t know what it is about cooking hashbrowns on the stove, but it’s like I was born without the ability to do it. :P So, I cut my losses and decided to make a Ninja Foodi version! Now I can make all the hashbrowns my heart desires that come out perfectly crispy every time!
Please note there are Amazon affiliate links in this post. While the cost to you is the same, I do earn a small commission on any sales made through the links in this post. All of the products I’ve linked are things I personally use and love!
The first thing you’ll need to do is shred your potatoes. I use my food processor to do this, but you could also use a sturdy grater if you don’t have a food processor.
Once your potatoes are shredded, place them in a medium-sized bowl. Cover your potato shreds with cold water, set aside, and allow to soak for at least 20 minutes. Soaking them is important to help remove some of the starch that will prevent them from getting nice and crispy.
Once they’ve soaked for at least 20 minutes, drain the water and pat them dry. You can use paper towels to do this or a clean kitchen towel. Just make sure you remove as much excess moisture as possible, or your hashbrowns won’t get very crispy.
Then, toss your potato shreds with the vegetable oil, ground black pepper, and salt.
Spray your air crisper basket liberally with cooking spray to prevent your hashbrowns from sticking. Spread your hashbrowns in an even layer in the air crisper basket of your Ninja Foodi. If you’re planning on doubling this recipe, you should air crisp in multiple batches to ensure the hashbrowns brown evenly.
Set Foodi to ‘air crisp’ at 400 degrees Fahrenheit for 20 minutes, or until hashbrowns are golden-brown and crispy. Add a couple more minutes for crispier hashbrowns, if desired.
And that’s all there is to it! Serve alongside your other breakfast favorites, and enjoy!
If you try this recipe, please be sure to leave me your thoughts and a rating in the comments below. Don’t forget to tag me @HookomOnHealth and use the #HookomOnHealth so that I can see your creations online!
Please note there are Amazon affiliate links in this post. While the cost to you is the same, I do earn a small commission on any sales made through the links in this post. All of the products I’ve linked are things I personally use and love!
Ninja Foodi Hashbrowns
Ingredients
- 1 pound (about 2 large potatoes) russet potatoes peeled and shredded
- 1 tablespoon vegetable oil
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
- cooking spray
Instructions
- Place shredded potatoes into a medium-sized mixing bowl. Cover with cold water and soak for 20-30 minutes.
- Drain potato shreds, and pat dry with paper towels or a clean kitchen towel. Remove as much excess water as possible.
- Toss potato shreds with vegetable oil, ground black pepper, and salt.
- Spray air crisper basket liberally with cooking spray to prevent hashbrowns from sticking, and spread hashbrowns evenly in air crisper basket in Ninja Foodi.
- Set Foodi to 'air crisp' at 400 degrees Fahrenheit for 20 minutes. Add a couple more minutes for crispier hashbrowns, if desired. Serve immediately for best results.
Notes
- To shred your potatoes: use your food processor or a grater.
- Store any leftovers in an airtight glass container in the refrigerator for up to 3-5 days.
- Safety first! I love using my silicone tongs and silicone oven mitts when cooking with my Ninja Foodi.