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.
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.