Air-fryer egg and potato casserole: bind soaked potato ribbons with egg, flour and spices, air-fry into a golden base, then top with corn and cheese and finish until melted. A crispy, comforting potato bake.
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
Watch the video
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.