Using a food processor, pulse the shredded hash browns until they are finely chopped.
In a large mixing bowl, add the potatoes, olive oil, flour, garlic and onion powders, and salt and mix together without mashing up the potatoes.
Using a small spoon, scoop out enough of the mixture to shape a 1” tot in your hand and place in a greased air fryer pan.
Mist the tots with an olive oil cooking spray and bake at 400F for 16-18 minutes or until they are golden brown and crispy. Make sure to shake the air fryer basket half way through cooking so the tots cook evenly.
Remove from the fryer, sprinkle with a pinch of salt, and enjoy while warm.
Store in the fridge in an airtight container for up to 5 days.
If your hash browns aren’t fully thawed, they won’t stick together. If that happens, add a beaten egg to the mixture and they’ll come together perfectly.
Don't over crowd the air fryer basket, they should be in a single layer to allow them to crisp up.
Flip the tater tots halfway through cooking to make sure they brown evenly all over.