Air Fryer Crispy Hashbrowns With Sunny Eggs

There’s something deeply comforting about crispy hashbrowns, especially when they’re golden on the outside, tender inside, and topped with a perfectly runny egg. This version is made in the air fryer, which means less oil, less mess, and maximum crunch, honestly one of my favorite ways to make them at home.

The key step here is lightly parboiling the potatoes before shredding. You don’t want them fully cooked or soft, just tender enough that they shred easily while still holding structure. This gives you that classic diner-style hashbrown texture without sogginess. Cornstarch is what takes these over the top. I tested both 1 tablespoon and 2 tablespoons, and 2 tablespoons is the sweet spot when working with about five potatoes. It helps wick away moisture and creates that crisp, golden crust without making the hashbrowns heavy.

A little egg acts as the binder, fresh Parmesan adds salty depth, and simple seasonings let the potatoes shine. Finished with a lightly cooked sunny-side egg using just a touch of olive oil, this is a breakfast that feels indulgent but still balanced.

These hashbrowns are perfect for slow weekends, brunch with friends, or even breakfast-for-dinner nights when you want something cozy but easy.