3 Ingredient Crispy Hash Browns

1.) Add some warm water to a bowl. This will act as your place to ensure your potato stays white and does not oxidize and turn brown once you peel and shred.

2.) Use a peeler to peel off the skin of the potato. Then use a box grater to grate a potato into small pieces to make the hash browns. Now add the grated potato to the bowl with water to keep from turning brown.

3.) Now take another bowl and start to take a handful of potatoes and squeeze the water out of them. Add to that bowl. Repeat until all your potato is strained. Add a large egg and salt/pepper to that bowl and mix with your hands.

4.) Next, take your 3.5 mini cheesecake pans and spray with non stick cooking spray. Evenly add all your hash brown mixture to the pans and press down shaping it to the bottom of the pans. Spray tops with non stick cooking spray and then air fry on 360 degree F for 10 minutes.

5.) Now carefully take out your crusts from the pans and flip to the other side. Then add back to the air fryer without the pans. Air Fry for another 6 minutes on 400 degrees F. Once crispy on top, take out and add salt and pepper. Add back in and air fry for 6 minutes at 360 degrees F and then enjoy!