Crispy Air Fryer Breakfast Hash
- Cook Time: 30 minutes
- Total Time: 30 minutes
- Diet: Gluten-free, Vegan
Ingredients
Scale
- 2 large Russet potatoes, peeled and cut into 1/2-inch cubes
- 1 red bell pepper, diced
- 1 small yellow onion, diced
- 2 tablespoons olive oil or avocado oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt (plus more to taste)
- 1/4 teaspoon black pepper
- Fresh parsley for garnish (optional)
Instructions
- Peel and cube your potatoes into uniform 1/2-inch pieces. For the crispiest results, soak the potato cubes in a bowl of cold water for about 10 minutes. This removes excess starch. Drain them and pat them completely dry with a clean kitchen towel or paper towels.
- In a large mixing bowl, combine the dried potato cubes, diced bell peppers, and diced onions. Drizzle the olive oil over the mixture. Add the smoked paprika, garlic powder, onion powder, salt, and pepper. Toss everything together until the vegetables are evenly coated in oil and spices.
- Preheat your air fryer to 400°F (200°C) for about 3 minutes. Once hot, add the potato mixture to the air fryer basket. Spread them out as much as possible; a little overlapping is fine, but do not overcrowd the basket too much or they will steam instead of crisp.
- Cook the hash for 18 to 22 minutes. Every 5 to 7 minutes, remove the basket and give it a good shake to ensure the potatoes brown evenly on all sides. The hash is done when the potatoes are fork-tender and the edges are dark golden and crispy.
- Transfer the breakfast hash to a serving bowl or individual plates. Taste and add an extra pinch of salt if needed. Garnish with fresh chopped parsley for a pop of color and freshness.