Thin ribbons of potato, bound with a beaten egg and a spoonful of flour, bake into a golden sliceable casserole in the air fryer, no oven needed. The 10-minute soak in ice water matters: it rinses off surface starch so the ribbons crisp at the edges instead of turning gluey. Season the mix with garlic powder, salt and red pepper flakes, level it in a dish, and air fry at 180°C (350°F) for 20 minutes. When the edges look golden, scatter over canned corn and grated mozzarella and give it 5 more minutes until the cheese melts. Serves 2 as a simple main or a hearty breakfast.
Instructions
- 1
Slice potatoes into thin ribbons. Soak in ice water for 10 minutes to remove starch, then drain well.
10:00 - 2
In a bowl, combine potato ribbons with 1 egg, flour, red pepper flakes, salt, and garlic powder. Mix together.
- 3
Transfer to a baking dish, level with a spoon, and place in the air fryer basket.
- 4
Air fry at 180°C (350°F) for 20 minutes until golden on the edges.
20:00 - 5
Top with canned corn and grated cheese.
- 6
Air fry for 5 more minutes until cheese is melted and golden.
05:00
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Frequently Asked Questions
Why soak the potato ribbons?
Ten minutes in ice water rinses off surface starch so the potatoes crisp and do not turn gluey, then drain them well before mixing with the egg.
What do the egg and flour do?
They bind the ribbons into a sliceable cake that holds together and turns golden, rather than loose, separate potato strands.
Can I add other toppings?
Yes — bacon, ham, peppers or herbs all work alongside the corn and cheese. Add quick-melting toppings in the final few minutes.