Begin by filling a large bowl with cold water. Peel and shred the potatoes, then immerse them in the cold water for 20 minutes.

While the potatoes soak, preheat your air fryer to 400°F (200°C).

Drain and rinse the shredded potatoes in a fine-mesh strainer, then microwave them for 3 minutes on high.

Let the potatoes cool for a minute, then squeeze out as much moisture as possible using a paper towel.

In a mixing bowl, combine the drained potatoes, olive oil, red onion, garlic powder, onion powder, and panko bread crumbs. Stir well.

Shape the potato mixture into small disks, about 1/2 inch thick, and place them in a single layer in the air fryer basket.

Air fry the disks for 15 minutes, flipping them after 7 minutes for even cooking.

Once cooked to a crispy perfection, remove the hash browns and serve immediately.