Go Back
Spicy Furikake Air-Fried Potato Hash

Spicy Furikake Air-Fried Potato Hash

Prep Time 15 minutes
Cook Time 35 minutes


  • 400 grams Yukon gold potatoes
  • 1 tbsp canola oil to air-fry the potatoes
  • 5 cloves garlic finely minced
  • 1 small onion chopped
  • 1 green onion chopped
  • 3 tbsp dried bonito flakes (katsuboshi)
  • 1/2 tsp sesame seeds
  • 1 nori sheet 20 cm x 18 cm or 8'' x 7''
  • 1 tsp cayenne pepper
  • 1/2 tsp salt
  • 2 tbsp canola oil to toss the potatoes


  1. Peel of the skin of the potatoes. Cut potatoes into 1.5 cm (2/3 inch) cubes and let soak in a bowl of cold water for 5 minutes. Drain off the water and pat the potatoes dry using a clean kitchen towel.

  2. Transfer the potato cubes into a large mixing bowl. Add 1 tablespoon of canola oil and mix well. Cook in the air-fryer for about 30 minutes, until the potatoes are crispy and golden brown. Transfer to a bowl and set aside.

  3. Cut the nori sheet into about 1 inch thin strips and set aside in a small bowl. Set aside.

  4. In another small mixing bowl, to make the seasoning mixture, combine the dried bonito flakes, sesame seeds, salt, and cayenne pepper. Set aside.

  5. In a frying pan, heat 2 tablespoons of canola oil over medium high heat. Add in the garlic and onions and stir-fry for about 2 minutes, or until they are tender and fragrant. Add in the green onions and stir-fry for about 30 seconds. Add in the crispy potatoes, the nori seaweed strips, and the seasoning mixture. Toss everything together and stir fry until well combined and the potato cubes are evenly coated with the seasonings. Remove from heat.

  6. Serve with some more sesame seeds and green onions.