These air fryer breakfast potatoes couldn't be easier. We love that you can have these done quickly thanks to the convection air in the air fryer. You end up with crispy potatoes and lightly roasted red peppers and onions. Perfect for breakfast, brunch, lunch, and even dinner!
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If you’re looking for a simple breakfast recipe, we’ve got you covered with these air fryer breakfast potatoes. I received an air fryer for Christmas this year, and I must say that I didn’t think I would love it as much as I do! I love how quickly it cooks so many different things. I’m pretty sure that we’ll be sharing lots of air fryer recipes this year!
These potatoes would make the perfect side dish for this leek and mushroom quiche or this quiche provencale. They would also be great with this overnight sausage breakfast casserole, this mushroom breakfast casserole or this tomato omelette.
What you’ll love about this recipe:
Ingredients
- 3 large Yukon gold potatoes. Scrubbed and cubed into 1-inch cubes. You can substitute just about any potato, even sweet potatoes. Sweet potatoes will have a different flavor. Peeling the potatoes is optional. We decided to keep the skin on because it’s a great source of fiber.
- 1 tablespoon olive oil. You can substitute vegetable or canola oil.
- Salt and pepper. To taste.
- ¼ medium yellow onion. Chopped. About ⅓ cup. White onion will work as well.
- 1 medium red bell pepper. Chopped. You can substitute green or gold. We love red for the color.
- 1 medium scallion (green onion). Chopped. For garnish.
Instructions
Set air fryer to 400 F (204 C) and air fry for 20 – 22 minutes.
Click here to learn how to make these air fryer breakfast potatoes in a visual story.
Tips
- Prep Ahead. To make things easier in the morning, chop the onion, bell pepper, and potatoes the night before. Place the potatoes in a bowl of cold water and refrigerate.
- Soak the Potatoes. Be sure to soak the potatoes in water for at least 30 minutes prior to cooking. This will remove some of their starch and make them crispier.
- Pat Dry Thoroughly. After soaking the potatoes, make sure to pat them dry with a paper towel. Excess moisture can prevent the potatoes from crisping up in the air fryer.
- Shake the Basket. Just before adding the onion and bell pepper, shake the basket to redistribute the potatoes. This will help them cook evenly.
- Add Veggies at the Right Time. Adding the onion and bell pepper halfway through cooking prevents them from overcooking and becoming mushy. They’ll still have a bit of crunch and freshness.
- Season Generously. Potatoes can handle a good amount of seasoning. Don’t be afraid to season them well with salt and pepper before and after cooking.
- Experiment with Seasonings. Feel free to get creative with your seasonings. You can add garlic powder, smoked paprika, chili powder, or your favorite herbs to customize the flavor of the potato hash.
- Serve with Condiments. Offer condiments like ketchup, hot sauce, or sour cream on the side for dipping or drizzling over the potato hash for extra flavor.
Equipment
- Medium bowl. This is used for soaking the potatoes
- Air fryer. We have the Ninja Foodi 10 quart. 6-in-1 dual zone extra large 2 basket fryer. We love it. It’s so versatile. We were able to roast a whole chicken on one side and roast potatoes on the other at the same time. Great little appliance!
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Storage
Refrigeration:
- Cool Completely. Allow the potatoes to cool completely at room temperature.
- Transfer to Container. Transfer the cooled potatoes to an airtight container.
- Label and Date. Label the container with the contents and the date.
- Refrigerate. Place the container in the refrigerator.
- Use Within. It can be stored in the refrigerator for up to 3-4 days.
Reheating:
- To reheat, you have a few options:
- Air Fryer: Preheat the air fryer to 375 F (190 C). Spread the potatoes in an even layer in the air fryer basket and cook for about 5-7 minutes, shaking the basket halfway through, until heated through and crispy.
- Oven: Preheat the oven to 375 F (190 C). Spread the potatoes on a baking sheet in an even layer and bake for about 10-15 minutes, or until heated through and crispy.
- Skillet: Heat a skillet over medium heat. Add the potatoes to the skillet and cook, stirring occasionally, until heated through and crispy, about 5-7 minutes.
Freezing (Optional):
- Cool Completely. Allow the potatoes to cool completely at room temperature.
- Portion: If desired, portion them into into individual servings.
- Wrap: Wrap the portions tightly in plastic wrap or aluminum foil.
- Label and Date: Label the wrapped portions with the contents and the date.
- Freeze: Place the wrapped portions in a freezer bag or airtight container and place in the freezer.
- Use Within: Potatoes can be frozen for up to 2-3 months.
Thawing and Reheating from Frozen:
- To thaw, remove the desired portion from the freezer and place it in the refrigerator overnight.
- Once thawed, reheat the potatoes following the same instructions as for refrigerated potatoes.
Related Recipes
- Rosemary Oven Roasted Potatoes
- Steak and Eggs Hash
- Sweet Potato Breakfast Hash
- Garlic Rosemary Potatoes
- Breakfast Hash Brown Egg Muffins
See all egg and potato recipes →
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Air Fryer Breakfast Potatoes
These air fryer breakfast potatoes couldn't be easier. We love that you can have these done quickly thanks to the convection air in the air fryer. You end up with crispy potatoes and lightly roasted red peppers and onions. Perfect for breakfast, brunch, lunch, and even dinner!
Print Recipe Save Rate
Equipment
Ingredients
- 3 large Yukon gold potatoes Scrubbed and cubed into 1-inch cubes.
- 1 tablespoon olive oil
- salt and pepper To taste.
- 1/4 medium yellow onion Chopped. About 1/3 cup.
- 1 medium red bell pepper Chopped.
- 1 medium scallion Chopped. For garnish.
Instructions
- Add cubed potatoes to a medium bowl and cover with cold water. Allow to soak for at least 30 minutes or overnight to remove some of the starch.3 large Yukon gold potatoes
- Drain water, return potatoes to the bowl, and pat dry with a paper towel. Pour olive over the top and toss to coat. Sprinkle potatoes with salt and pepper and toss again.1 tablespoon olive oil, salt and pepper
- Pour potatoes into air fryer basket and spread out to cover bottom of the basket.Set air fryer to 400 F (204 C) and air fry for 20 – 22 minutes.
- About halfway through cooking, pause the air fryer, shake the basket, add onion and bell pepper, and shake the basket again. Return to air fryer and finish cooking.1/4 medium yellow onion, 1 medium red bell pepper
- When cooking is done, season again with salt and pepper as desired and garnish with chopped scallion (green onion).salt and pepper, 1 medium scallion
Notes
Peeling the potatoes is optional. We decided to keep the skin on because it’s a great source of fiber. To make things easier in the morning, chop the onion, bell pepper, and potatoes the night before. Place the potatoes in a bowl of cold water and refrigerate. Be sure to soak the potatoes in water for at least 30 minutes prior to cooking. This will remove some of their starch and make them crispier. Just before adding the onion and bell pepper, shake the basket to redistribute the potatoes. This will help them cook evenly.
Nutrition
Calories: 95kcal | Carbohydrates: 17g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 7mg | Potassium: 413mg | Fiber: 2g | Sugar: 2g | Vitamin A: 648IU | Vitamin C: 43mg | Calcium: 14mg | Iron: 1mg
Servings: 6 servings
Calories: 95kcal
Great tasting potatoes!
Perfect flavor & restaurant quality at home.
These potatoes taste amazing in the air fryer! Really moist & flavorful. Now I have plenty for all my other upcoming meals too. Very happy with the results.
Thank you! I’m so glad you enjoyed! 🙂