Air Fryer Tots and Hashbrowns

How to Make Air Fryer Tots and Hashbrowns

1. 1

   Step 1: Preheat and prep the air fryer

   Preheat the air fryer to 400°F (200°C) for 3–5 minutes to ensure instant high heat when the potatoes go in. Lightly spray the basket with nonstick cooking spray to prevent sticking and promote even browning; do not overcrowd the basket during cooking.

   For this step

   • 1 sprayNonstick cooking spray
2. 2

   Step 2: Toss and arrange the tater tots

   Place the frozen tater tots in a large bowl and toss with about 1 to 1.5 tablespoons of the oil, kosher salt, black pepper, and smoked paprika so each tot has a light coating. Arrange tots in a single layer in the air fryer basket with space between them; cook at 400°F (200°C) for 12–15 minutes, shaking the basket (or flipping) once at the halfway mark for even color.

   For this step

   • 1 bagFrozen tater tots (12 oz / 340 g bag)
   • 3 tbspNeutral oil (canola, vegetable, or avocado)
   • 1 1/2 tspKosher salt
   • 1/2 tspFreshly ground black pepper
   • 1/2 tspSmoked paprika (or garlic powder)
   
3. 3

   Step 3: Prepare the shredded hashbrowns

   If the frozen shredded hashbrowns are clumped, microwave them in a vented bowl for 15–20 seconds or break them apart with a fork; then spread onto paper towels and press to remove surface ice and excess moisture. Transfer to a bowl, toss with the remaining 1.5 tablespoons oil and a pinch of salt and pepper, and either form into loose patties (about 3–4 inches wide) or pile loosely in the basket for scattered crispiness.

   For this step

   • 1 bagFrozen shredded hashbrowns (12 oz / 340 g bag)
   
4. 4

   Step 4: Air fry the hashbrowns to crisp

   Cook the hashbrowns at 400°F (200°C) for 10–14 minutes depending on thickness, flipping or pressing lightly at the halfway point to brown both sides; patties will take a bit longer than loose piles. For extra crunch, increase to 420°F (215°C) or add 1–2 minutes at the end while watching closely to avoid burning.
   
5. 5

   Step 5: Crisping tips and checking doneness

   Don’t be afraid to run two quick cycles: if either tots or hashbrowns need more color, return them to the hot basket 1–3 minutes at a time until you reach desired crispness. Make sure potatoes are golden and edges are deeply browned — that’s the sign the interior is cooked through and the exterior is crisp.
   
6. 6

   Step 6: Serve, garnish, and dip

   Transfer tots and hashbrowns to a platter, sprinkle with chopped chives, and serve immediately with ketchup or your favorite dipping sauce. Leftovers can be reheated in the air fryer at 380°F (195°C) for 3–5 minutes to restore crispness.

   For this step

   • 2 tbspChopped fresh chives (for garnish, optional)
   • 1/2 cupKetchup or favorite dipping sauce
   

1. Preheat the air fryer to 400°F (200°C) for 3–5 minutes to ensure instant high heat when the potatoes go in. Lightly spray the basket with nonstick cooking spray to prevent sticking and promote even browning; do not overcrowd the basket during cooking.
2. Place the frozen tater tots in a large bowl and toss with about 1 to 1.5 tablespoons of the oil, kosher salt, black pepper, and smoked paprika so each tot has a light coating. Arrange tots in a single layer in the air fryer basket with space between them; cook at 400°F (200°C) for 12–15 minutes, shaking the basket (or flipping) once at the halfway mark for even color.
3. If the frozen shredded hashbrowns are clumped, microwave them in a vented bowl for 15–20 seconds or break them apart with a fork; then spread onto paper towels and press to remove surface ice and excess moisture. Transfer to a bowl, toss with the remaining 1.5 tablespoons oil and a pinch of salt and pepper, and either form into loose patties (about 3–4 inches wide) or pile loosely in the basket for scattered crispiness.
4. Cook the hashbrowns at 400°F (200°C) for 10–14 minutes depending on thickness, flipping or pressing lightly at the halfway point to brown both sides; patties will take a bit longer than loose piles. For extra crunch, increase to 420°F (215°C) or add 1–2 minutes at the end while watching closely to avoid burning.
5. Don’t be afraid to run two quick cycles: if either tots or hashbrowns need more color, return them to the hot basket 1–3 minutes at a time until you reach desired crispness. Make sure potatoes are golden and edges are deeply browned — that’s the sign the interior is cooked through and the exterior is crisp.
6. Transfer tots and hashbrowns to a platter, sprinkle with chopped chives, and serve immediately with ketchup or your favorite dipping sauce. Leftovers can be reheated in the air fryer at 380°F (195°C) for 3–5 minutes to restore crispness.