Crispy petite hash brown clusters tossed in a sweet and slightly salty glaze with miso, sesame, honey, garlic, and ginger
Hash Brown Bites
1-1/2 pounds (0.68kg) Frozen Tater Drums, Tots, Barrels, etc.
As Needed Nonstick Coconut Oil Spray
2 tablespoons (30ml) White Miso (Yellow Miso can be subbed)
1 teaspoon (3g) Ground Ginger
1 each (5g) Garlic Clove, finely chopped
1 tablespoon (15ml) Honey
2 teaspoons (10ml) Sesame Oil
1 teaspoon (5ml) Rice Vinegar
¼ cup (20g) Sliced Green Onions
1 tablespoon (14g) Toasted Sesame Seeds
Prep Time: 10min | Cook Time: 20min
Arrange the frozen potatoes on a baking sheet and evenly spray them with a light misting of nonstick spray, any spray can be used here instead of coconut oil if desired.
Set the air fryer to 425 F (218 C), Arrange the potatoes in an even layer in the air fryer, you may have to do two batches depending on the size of your air fryer.
Cook the frozen potatoes in the air fryer for 18-20 minutes or until they are golden and crispy.
While they are cooking make the glaze by combining the miso, ginger, garlic, honey, sesame oil, and vinegar in a small bowl until well combined.
As soon as the potatoes are crispy, remove them from the air fryer and transfer them to a large bowl. Add the glaze and toss quickly to combine, be carefully not to break up the potatoes. Arrange the potatoes on a serving platter and garnish them with the sesame seeds and green onions. Enjoy immediately.
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