Cheesy Hash Browns with Dipping Sauce

A slightly lower calorie, higher protein version of cheesy hash browns.

By @thefitnesschef_

Original recipe source

Cook time: 30 minutes

Servings: 6

Ingredients

• 6 medium russet potatoes
• 0 salt
• 40 g cornflour
• 100 g mozzarella, grated
• 1 tsp garlic powder
• 1 tsp black pepper
• 0 salt
• 15 ml olive oil
• 120 g Greek yoghurt
• 30 g ketchup
• 1 tsp hot sauce
• 1 tsp garlic powder
• 0 black pepper
• 0 smoked paprika
• 1 tsp lemon juice
• 0 salt

Instructions

1. Peel the potatoes and boil in salted water for about 8 minutes, until partially cooked but still firm in the centre.
2. Drain thoroughly and leave to cool until comfortable to handle. Coarsely grate, then spread out for a few minutes to release any steam. Gently squeeze out any excess moisture.
3. Place the grated potatoes in a bowl with the cornflour, mozzarella, garlic powder, black pepper and salt. Gently mix until evenly combined.
4. Divide into 6 equal portions. Firmly press each into a flat oval or rectangle, approximately 2cm thick. Refrigerate for 20 minutes to help them hold their shape.
5. Preheat the air fryer to 200°C. Use the olive oil to brush both sides of the hash browns, reserving a little to grease the basket.
6. Arrange in a single layer with space between them. Cook in batches if necessary.
7. Air fry for approximately 8-10 minutes, carefully turning halfway through, until golden and crisp outside and tender in the centre. Start checking at 6 minutes; timing will depend on their thickness and your air fryer.
8. Mix all the dipping sauce ingredients together and serve alongside the hash browns.