Hash Brown Potatoes

• 1 lb. russet potatoes
• Salt & pepper
• 1 Tbsp. olive oil

Peel and grate the potatoes, then put them in a bowl and cover them with cold water, a little white vinegar, and a few ice cubes, and soak them for 20 minutes or so. If you want your hash browns to get crisp, this step is essential.

Drain the potatoes in a seive and give them a quick rinse under the cold tap, then dry them as well as you can, either with paper towels or with a clean kitchen towel. If you want your hash browns to get crisp, this step is essential.

Pre-heat your air-fryer to 375°F.

Put the potatoes in a bowl and season them with salt and pepper, along with anything else you want to add, such as paprika, minced or powdered garlic and onion, or perhaps a little grated cheese. Pour the olive oil over it all and mix everything well.

This works best if you have a paper liner for your air-fryer basket. Put the potatoes in the liner atop the crisper tray and put the basket in your pre-heated air-fryer.

You can just let this cook, undisturbed, for 15 minutes, then see if it's done to your liking. If so, good, otherwise give it another 2–3 minutes. You want it to look golden-brown on top and just crisp at the edges, then it'll be cooked through and done.

If you want it extra, extra crispy, then cook it for 10 minutes and flip the biscuit over and cook it for another 5–10 minutes. Keep flipping and cooking until it's as crisp as you want.

You can serve it with smoked fish, bacon, sausage, and eggs, sautéd eggplant, onion, and bell pepper, or anything else you fancy.