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Healthier Hash Browns

Healthier Hashbrowns

Healthier hash browns? Yes, please!

These delicious hash browns from Pennie Nichols of The Accidental Blogger are not just delicious – but they’re better for you than the greasy and overdone alternatives. Give them a try and let us know what you think.

Instead of frying your hash browns in a pan, you can air-fry or bake them. It’s simple. Toss grated potatoes with onion, peppers, and seasoned olive oil, then air-fry or bake. Vary the seasonings and peppers to taste.

Recently my CSA box from Luckett Farms included red potatoes. I grated one potato, sautéed it with onion and pepper and used that as the base for a breakfast omelette. I liked the texture of crisp grated potatoes, so for dinner I decided to grate the rest and make hash browns. Only, I opted to use my Phillips Airfryer to cook them. If you don’t have an airfryer, you can bake them instead.


  • 2 lbs. potatoes grated, with or without peel
  • 1 med. onion finely chopped (I used yellow but added chopped green onion as well)
  • 1-3 peppers finely chopped (sweet or hot or both)
  • ¼ c olive oil
  • 1 clove minced garlic
  • 2 tbsp chili powder
  • 1 tbsp parsley (oregano, thyme, dill, or ??)


  • Soak grated potatoes in ice water for 20-30 minutes.
  • Prepare the other vegetables while the potatoes soak.
  • Mix onion and peppers.
  • Grind olive oil, garlic, and seasonings in a mini food processor or blender. I used my Cuisinart Smart Stick grinder attachment.
  • Strain the potatoes.
  • In a large bowl, toss potatoes, onions, and peppers.
  • Drizzle seasoned oil on potato mixture, mixing well.



Preheat airfryer to 330°.

Place potatoes in basket. Do not overfill.

Air-fry for 9-12 minutes. NOTE: Set timer for 3 minute intervals, and stir potatoes every 3 minutes.


Preheat oven to 450°.

Line a cookie sheet with parchment paper.

Spread thin layer of potatoes on cookie sheet.

Bake for 20-30 minutes, stirring every ten minutes. NOTE: Time will vary depending on your oven, the thickness of your layer of potatoes, and how crispy you prefer them).


Serve as a side, with ketchup, sour cream, or cheese.


Pennie Nichols

I have long been an editor, writer for hire, and textbook author. I wrote my way into a freelance career and suddenly I’m here, with socks covered in the bothersome burrs of freelancers and middle-aged women. I am not weary of writing. Every day is a new opportunity to define, invent, and discover myself through words. Words are the tools that help me dig deep into my experiences and relationships, the energy that draws me out into light and understanding. Through sharing my experiences and words, I hope to connect, to share a little light.

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