We baked these crunchy potato patties in the air fryer rather than deep-frying them.
They're a healthier option to the classic recipe, perfect for a brunch or as a nibble.
Health
Time
30mCost
117 kcal
The nutrients information on this page refers to a 2000 Kcal daily intake diet.
Each nutrient has a progress bar. A full progress bar represents the total allowance for the nutrient, based on a 500 Kcal meal.
4
Shred skin-on potatoes with a box grater into a bowl lined with a kitchen towel.
| Potatoes | 500g |
|---|---|
| Fresh Parsley | 30g |
| Extra Virgin Olive Oil | 1tbsp |
Next, twist the towel to squeeze out excess water from the potatoes.
| Potatoes | 500g |
|---|---|
| Fresh Parsley | 30g |
| Extra Virgin Olive Oil | 1tbsp |
Now, mix the potato strips with parsley, salt and pepper in a bowl.
| Potatoes | 500g |
|---|---|
| Fresh Parsley | 30g |
| Extra Virgin Olive Oil | 1tbsp |
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.
| Potatoes | 500g |
|---|---|
| Fresh Parsley | 30g |
| Extra Virgin Olive Oil | 1tbsp |
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.
| Potatoes | 500g |
|---|---|
| Fresh Parsley | 30g |
| Extra Virgin Olive Oil | 1tbsp |
Once ready, transfer the hash browns onto a wire rack to keep them crunchy.
| Potatoes | 500g |
|---|---|
| Fresh Parsley | 30g |
| Extra Virgin Olive Oil | 1tbsp |
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