30-60 min8 servingsabout 1 1/2 pounds

From-Frozen Hash Browns

By Bruce Weinstein and Mark Scarbrough

8 Servings

30-60 min

Easy

Recipe Details

Course: Dinner

Difficulty: Easy

Prep Time: 20 min

Cook Time: 18 min

Total Time: 30-60 min

Cooking Technique: Instant Omni Toaster Oven and Air Fryer

Yield: 8 Servings

Ingredients

6 cups frozen unseasoned hash brown cubes about 1 1/2 pounds, do not use shredded hash browns or hash brown patties—do not thaw
1 medium yellow or white onion, peeled and chopped
1 medium red bell pepper stemmed, cored, and chopped
2 tbsp olive oil
1 tsp table salt
1/2 tsp ground sage
1/2 tsp dried thyme
ground black pepper to taste

We’re talking the real thing here: not shredded potatoes, and not preformed hash brown patties (like we use for our Open-Faced Hash Brown Ham and Cheese on page 79), but little cubes (or chips) of frozen unseasoned potato—which become pure bliss in an air fryer. Since the prep work has already been done for the potatoes, we might as well make them better by giving them the full hash treatment with lots of other vegetables. That way, they’re a great side for eggs at brunch or a terrific accompaniment to steaks, chops, or fish fillets off the grill for dinner. Author © Bruce Weinstein and Mark Scarbrough Photograph © Eric Medsker

INSTRUCTIONS

Toss the frozen hash brown cubes, onion, bell pepper, oil, salt, sage, thyme, and pepper in a large bowl until the cubes are evenly and thoroughly coated.
Set the machine to Air Fry. Set the temperature to 400°F and the time to 20 Minutes (which will be a little more than you need). Press Start.
When the machine beeps, indicates Add Food, or is heated to the proper temperature, Pour the hash brown cubes into the basket or onto the tray in no more than an even, double layer. Use separate trays or work in batches as necessary.
Air-fry, tossing or rearranging the cubes every 5 Minutes but otherwise ignoring any Turn Food indicator, until golden brown and noticeably crisp, about 18 Minutes. If you’ve used multiple trays, swap them top to bottom at about the halfway point during the cooking process.
Turn off the machine and dump the contents of the basket or the tray(s) into a serving bowl. Cool for a couple of minutes before serving warm.
Add up to 6 oz chopped purchased deli corned beef with the potato cubes, vegetables, and spices in step 1.

Notes

LEFTOVERS! Any leftover hash browns should be cooled to room temperature, then stored under plastic wrap in the fridge for up to 2 days. Reheat and crisp them straight from the fridge in a single layer (but unwrapped, of course) in a 350°F air fryer for about 4 minutes, tossing twice.

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About the chef

Bruce Weinstein and Mark Scarbrough

In this duo, Bruce Weinstein is the chef and Mark Scarbrough, the writer. Together, they’ve published over 35 cookbooks, hit international best-seller lists, won national and international awards, and have been interviewed by the best, from Lester Holt to Barbara Walters. Weinstein also writes knitting books, designs patterns, and teaches knitting workshops. Besides writing their cookbooks, Scarbrough also teaches literature classes; has a podcast called Walking With Dante, where he takes you on journey from hell to paradise; and has written a memoir, BOOKMARKED: HOW THE GREAT WORKS OF WESTERN LITERATURE F*CKED UP MY LIFE.

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