Hashbrowns
Shredded Yukon Gold potatoes seasoned with paprika and air-fried until golden and crispy on top.
⏱️ Prep: 10 min🍳 Cook: 16 min
Ingredients
| 12 | small Yukon Gold potatoes, scrubbed clean | |
| 1 1/2 teaspoons | 7.5 ml | kosher salt |
| 3/4 teaspoon | 3.8 ml | paprika |
| — | ground black pepper to taste | |
| — | cooking spray |
Instructions
PREP TIME: 10min · COOK TIME: 16min · READY IN: 26min
- Grate the potatoes on the largest hole of a box grater. Place the shredded potatoes into a large bowl and cover with water. Soak for at least 5 minutes. Drain and rinse. Transfer the potatoes to a clean paper towel and spread out. Use another paper towel to pat them dry.
- While still on the paper towel, season the shredded potatoes with salt, paprika, and black pepper.
- Spray the CrispLid fryer basket with cooking spray. Transfer half the potatoes to the basket and spread in an even layer. Spray the top of the potatoes generously. Set the CrispLid trivet in the inner steel pot of the pressure cooker and set the fryer basket on top of the trivet.
- Set the CrispLid on top of the inner steel pot and plug in. Set to 400°F (200°C) and cook until the potatoes are tender in the center and golden brown and crispy on top, 16 to 18 minutes. Lift the lid using the handle and set it on the silicone mat.
Mealthy Tip: The potatoes will be soft on the bottom, but crispy on top. If you want hashbrowns that are crispy all the way through, only load the basket with a thin layer of potatoes, and cook for about 8 minutes.