Da, **Comrade ******silenus. ****
Am I the first one to admit I clicked on this thread because I mis-read the title?
I thought something else was being made.
After reading this thread, I decided to experiment making hash browns in my air fryer (my newest, favorite kitchen appliance). My best version:
Food processor shredded Russet potato and onion (equal portions). I rinsed only half the shredded potato, but dried both halves (giving a good starchy, sticky, even brownking to non-starchy crispiness ratio). Toss in bowl with salt, pepper and only 1 pat of melted butter, or 1-2 teaspoons of warm bacon grease. Form into oblong mounds in the air-fryer basket. Cook on high x 10 minutes.
Golden brown and crispy on the outside; creamy on the inside; plenty of fried flavor.
I still prefer home fries (also air fried), but I’ll make these again.
I highly recommend air frying. You can achieve deep or pan fried crispness and flavor with remarkably little oil, easy clean up and little fried oil smell. It fries nearly everything nicely, except batter-fried (the batter tends to blow off the food unless it’s really thick).