Shred skin-on potatoes with a box grater into a bowl lined with a kitchen towel.
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Next, twist the towel to squeeze out excess water from the potatoes.
Now, mix the potato strips with parsley, salt and pepper in a bowl.
For each patty, pile the potato mix inside a cookie-cutter and lightly press it down to a 1 cm (1/3 inch) thickness. Then, refrigerate for 15 min.
Transfer the patties into the air fryer basket with a spatula, brush with oil, and bake at 200°C (390°F) for 5 minutes on each side.
Once ready, transfer the hash browns onto a wire rack to keep them crunchy.