Step 1

Place all of your frozen hash browns into a microwave safe bowl. Microwave for 5-6 minutes or until they have thawed and are easier to work with and mold. You can use regular potatoes and shred them on your own if you wish. If you do this you will need to squeeze out as much water from them as possible using a clean towel.

Step 2

Once the hash browns have thawed, stir in the tapioca flour (or corn starch) and salt.

Step 3

Spray a small ramekin or dish with a bit of oil and pack the potatoes into shape. You will want to pack them densely. I used about 60g (¼ cup) worth for each hash brown. Hit the ramekin upside down against the counter top or your hand to release the hash brown. I yielded 15 hash browns in total.

Step 4

You can cook these in advanced or freeze them as they are now. If you are going to freeze (this is what I do) place them on a sheet pan and flash freeze them to solidify. Once they have frozen solid, transfer to a ziplock bag and store in the freezer.

Step 5

Preheat your air fryer to 400°F. Place the hash browns in the air fryer in a single layer, cooking in batches if necessary. Spray the tops with a bit of oil to help with browning. Cook for 12-15 minutes, flipping half way and spraying the underside with a bit of oil.

Step 6

You can probably use an oven to cook these but they likely won't get as crispy and will take longer to cook. I have not attempted it, FYI.

Step 7

Once the hash browns have cooled, add them to a ziplock bag, remove the air and freeze. To reheat, use the air fryer if you want to keep them crispy.

Step 8

This recipe makes 15 hash browns. The nutrition information is for each one.