Air Fryer Recipe
Crispy Bacon Hash Browns
These crispy bacon hash browns are just right for the air fryer, bringing together golden potato and smoky bacon for a breakfast that feels a bit more special.
Ingredients
- 3 large potatoes, peeled and grated
- 100g streaky bacon, chopped
- 1 medium onion, finely chopped
- 1 egg, beaten
- 2 tablespoons plain flour
- Salt and pepper, to taste
- 1 tablespoon olive oil
Method
- Peel and grate the potatoes, then squeeze out the moisture in a tea towel.
- Put the grated potatoes, chopped bacon, and onion into a bowl.
- Add the beaten egg, flour, salt, and pepper to the mixture and mix well.
- Shape the mixture into small patties.
- Preheat the air fryer to 200°C (392°F) for 5 minutes.
- Brush both sides of the patties with olive oil.
- Arrange the patties in the air fryer basket, making sure not to overcrowd it.
- Cook for 10-12 minutes, flipping halfway through, until golden brown and crispy.
- Remove from the air fryer and leave to cool on a wire rack.
- Serve hot with your choice of toppings or condiments.
Why this works in an air fryer
Wringing the potato removes free water so the air fryer’s fast convection can brown rather than steam the patties. Streaky bacon renders fat into the potato shreds, helping crisp edges, while egg and flour bind the grated potato just enough to hold shape without becoming doughy.
Equipment notes
Assumes a 4-6 litre basket holding 4 small patties in one layer with gaps; in a single-drawer model cook in batches for best airflow, while in a dual-zone air fryer split evenly between drawers and check 1-2 minutes early as smaller loads brown faster.
Common pitfalls
- Patties look pale and damp at minute 10: the potato was not wrung dry enough or the basket is crowded; cook 3-5 minutes longer and make the next batch thinner with clear gaps between patties.
- Patties break when flipped: the mix is too wet or loosely packed; add 1 extra teaspoon flour, press firmly into compact patties, and flip with a thin spatula only once the underside has browned.
- Bacon is chewy while potato edges are dark: the bacon pieces are too large; chop streaky bacon into small dice so the fat renders before the potato over-browns.
- Centres taste floury or heavy: the patties are too thick or over-bound; keep them about 1-1.5cm thick and avoid adding extra flour unless the mixture genuinely will not hold together.
Variations & substitutions
- Swap streaky bacon for smoked back bacon, but add a little extra oil because it renders less fat and can dry before the potato crisps.
- Use sweet potato for half the potato; it browns faster due to higher sugars, so check from 8 minutes and expect a softer centre.
- Add 40g grated mature Cheddar to the mixture; it increases browning and savoury flavour, but any leaked cheese may crisp onto the basket liner.
- Replace onion with finely sliced spring onions; they release less moisture, giving a cleaner crisp edge and a milder flavour.
Storage & reheating
Keep cooked hash browns chilled for up to 3 days, then reheat in the air fryer at 180°C for 4-6 minutes until hot and crisp again.
Nutrition
Calories: 250
