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In this video I'm showing you how to make the crispiest hashbrowns! They're really good, suuper crispy and easy to make + recipe has an airfryer option as well!

Recipe makes 3 hashbrowns so double if you want more

To make these you will need:

500gr potatoes
1 small onion
1tbsp olive oil
1/2tsp salt
1/4tsp pepper
1/4tsp cayenne pepper
1/2tsp paprika powder
1tbsp cornstarch
oil for frying

Start by washing, peeling and grating the potatoes. Also grate the onion. Add this to a sift and squeeze out as much liquid as you can. The more liquid you get out, the crispier the hashbrowns will be!

Then add the grated potatoes and onion to a bowl and add the rest of the ingredients (except the: oil for frying). Mix until combined. Mixing with your hands is easiest to distribute all the spices.

Shape some hashbrown shapes (don't make them too big!), I made mine about 1cm thick, and freeze these for 30 minutes to let them firm up a bit before frying.

To fry these heat up a small layer of oil in a pan and fry the hashbrowns in here for 4 minutes until golden brown and crispy (flip after 2 minutes so both sides get crispy). Make sure the oil is hot enough before adding the hashbrowns in or they won't get as crispy. You can test if the oil is hot enough by sticking a wooden spoon in and if bubbles start to form around the spoon, the oil is hot enough and you can add the hashbrowns in.

Once they are done, let them leak out on a bit of kitchen paper towel and enjoy!

To make these in the airfryer, brush both sides of the hashbrowns with oil (after freezing). Then air fry them for 15 minutes on 190C (374F) until crispy.

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