• Spray the air fryer basket with olive oil.
• Use a food processor fitted with an S-blade to pulse the shredded hash browns until they're finely chopped.
• In a large mixing bowl, mix together the remaining ingredients.
• Add the potatoes to that and mix everything together, being careful not to mash the potatoes.
  
• Preheat the oven to 400 °F (205 °). Meanwhile, start forming the tater tots.
• Use a small spoon to scoop out some of the mixture to create 1” tots. Place in the air fryer basket. Don't stack them. You may need to bake them in 2 batches depending on your air fryer. Press down any little bits that are sticking out. If you don't, they'll burn.
  
• Spray the tater tots with an oil mister (I used olive oil) or cooking spray.
• Bake the tots at 400 °F (205 °) for 8 minutes. Shake the basket and bake for another 7-9 minutes or until golden brown and crisp.
• Take the tots out and sprinkle with salt. Serve. These are best enjoyed hot.
• Let any leftovers cool and refrigerate in an airtight container for up to 4-5 days. They're great reheated in the air fryer for a few minutes.

Oven option:

• Preheat the oven to 400 °F (205 °).
• Line a baking sheet with a piece of foil and grease with 2 teaspoons of olive oil.
• Place the tater tots on the greased pan and spray with olive oil or cooking spray.
• Bake for 10 minutes or until the bottoms are golden brown.
• Flip and bake for another 10 minutes or until the bottoms are browned and crisp.
• Take the tots out and sprinkle with salt. These are best enjoyed hot.
• Let any leftovers cool and refrigerate in an airtight container for up to 4-5 days. They're best reheated in the oven.