Hash Brown Potato Pancakes
Crispy on the outside and soft on the inside, these hash brown potato pancakes are perfect for breakfast or a snack, made healthier in an air fryer.
Ingredients
Main Ingredients
- 3 cups frozen hash browns (thawed) Ensure they are well-thawed for better binding.
- 1 small onion, finely chopped
- 1/2 cup all-purpose flour May add more if mixture is too wet.
- 2 large eggs Can substitute with ground flaxseed for a vegan option.
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- as needed Cooking spray or a little oil for greasing To prevent sticking.
Instructions
Preparation
- In a large bowl, combine the thawed hash browns, chopped onion, flour, eggs, garlic powder, salt, and black pepper. Mix well until everything is fully combined.
- Preheat your air fryer to 400°F (200°C) for about 3-5 minutes.
- While it’s preheating, take a scoop of the potato mixture and form it into a pancake shape, about 1/2 inch thick.
Cooking
- Lightly spray the air fryer basket with cooking spray or brush with a little oil to prevent sticking.
- Place the potato pancakes in the air fryer basket in a single layer, ensuring they do not touch each other.
- Air fry the pancakes at 400°F (200°C) for 10-12 minutes, flipping halfway through to achieve a golden-brown crust.
- Once done, remove the pancakes from the air fryer and let them cool slightly before serving. Repeat the process with the remaining mixture.
Notes
These pancakes can be served with sour cream, applesauce, or sprinkled with chives for added flavor. Store leftovers in an airtight container in the refrigerator for up to 3-4 days, or freeze for long-term storage.