Imported from Instagram

Cheesy Air-Fryer Hash Browns with Dipping Sauce

Name: Cheesy Air-Fryer Hash Browns with Dipping Sauce
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 6 servings
Cuisine: American
Ingredients: 6 Russet potatoes (Medium; peeled); Salt (For the boiling water, to taste); 40 g Cornflour; 100 g Mozzarella (Grated); 1 tsp Garlic powder (For the hash browns); 1 tsp Black pepper (For the hash browns); Salt (For the hash browns, to taste); 15 ml Olive oil (For brushing the whole batch; reserve a little to grease the air-fryer basket); 120 g Greek yoghurt (For the dipping sauce); 30 g Ketchup (For the dipping sauce); 1 tsp Hot sauce (For the dipping sauce); 1 tsp Garlic powder (For the dipping sauce); Black pepper (For the dipping sauce); Smoked paprika (For the dipping sauce); 1 tsp Lemon juice (For the dipping sauce); Salt (For the dipping sauce, to taste)

Recipe by Graeme Tomlinson @thefitnesschef_ · Instagram

Imported by Alex on SeeMeCook

Crisp-edged, tender-centered potato hash browns mixed with mozzarella and served with a tangy, lightly spicy yogurt-ketchup dip. The source describes them as a higher-protein, slightly lower-calorie take on fast-food hash browns.

6 servings55 minAmerican

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Ingredients

6 Russet potatoes (Medium; peeled)
Salt (For the boiling water, to taste)
40 g Cornflour
100 g Mozzarella (Grated)
1 tsp Garlic powder (For the hash browns)
1 tsp Black pepper (For the hash browns)
Salt (For the hash browns, to taste)
15 ml Olive oil (For brushing the whole batch; reserve a little to grease the air-fryer basket)
120 g Greek yoghurt (For the dipping sauce)
30 g Ketchup (For the dipping sauce)
1 tsp Hot sauce (For the dipping sauce)
1 tsp Garlic powder (For the dipping sauce)
Black pepper (For the dipping sauce)
Smoked paprika (For the dipping sauce)
1 tsp Lemon juice (For the dipping sauce)
Salt (For the dipping sauce, to taste)

Steps

1
Peel the potatoes. Bring salted water to a boil, add the potatoes, and boil for about 8 minutes, until partially cooked but still firm in the centre.
2
Drain the potatoes thoroughly and leave them to cool until comfortable to handle.
3
Coarsely grate the cooled potatoes and spread them out for a few minutes to release steam. Gently squeeze out any excess moisture.
4
Put the grated potatoes in a bowl. Add the cornflour, mozzarella, garlic powder, black pepper, and salt; gently mix until evenly combined.
5
Divide the mixture into 6 equal portions. Firmly press each portion into a flat oval or rectangle about 2 cm thick.
6
Refrigerate the shaped hash browns for 20 minutes to help them hold their shape.
7
Preheat the air fryer to 200°C. Brush both sides of the hash browns with olive oil, reserving a little oil to grease the basket.
8
Arrange the hash browns in the greased basket in a single layer, leaving space between them. Cook in batches if needed.
9
Air-fry for about 8–10 minutes, carefully turning halfway through, until golden and crisp outside and tender in the centre. Start checking at 6 minutes; timing depends on their thickness and your air fryer.
10
In a bowl, mix the Greek yoghurt, ketchup, hot sauce, garlic powder, black pepper, smoked paprika, lemon juice, and salt to make the dipping sauce.
11
Serve the dipping sauce alongside the hash browns.

Notes

The source lists nutrition per hash brown with dipping sauce as 301 calories, 10 g protein, 45 g carbohydrates, and 9 g fat. Amounts for salt, dipping-sauce black pepper, and smoked paprika are unspecified; add to taste.