These hash browns are one of my go-to sides. They come together quickly, and the air fryer gets them nice and crispy in no time. If you like, top them with a sprinkling of shredded pepper jack cheese.
PREP: 20 MIN.
COOK: 15 MIN./BATCH
MAKES: 12 SERVINGS
- 1 pkg. (30 oz.) frozen shredded hash brown potatoes
- 1 large red onion, finely chopped
- 1 small sweet red pepper, finely chopped
- 1 small green pepper, finely chopped
- 4 garlic cloves, minced
- 2 Tbsp. olive oil
- ½ tsp. salt
- ½ tsp. pepper
- 3 drops hot pepper sauce, optional
- 2 tsp. minced fresh parsley
Preheat air fryer to 375°. In a large bowl, combine the first 8 ingredients; if desired, add hot sauce. In batches, spread mixture in an even ¾-in.-thick layer in greased tray in air-fryer basket. Cook until golden and crispy, 15-20 minutes. Sprinkle with parsley just before serving.
½ cup: 87 cal., 2g fat (0 sat. fat), 0 chol., 116mg sod., 15g carb. (2g sugars, 2g fiber), 2g pro. Diabetic exchanges: 1 starch, ½ fat.
AIR-FRYING TIP
Preheat the air fryer for about 5 minutes before adding the hash browns. This will allow the hash browns to start cooking immediately instead of sitting cold while the air fryer heats up.
