Breakfast-style air fryer potatoes

Is your stovetop space maxed out with veggie bacon and tofu scramble? No worries! Make breakfast-style air fryer potatoes. Vegan and gluten-free.

A few months back I shared my recipe for oven roasted breakfast potatoes. They are so easy to make, you can busy yourself with more pressing matters while they cook.

(They’re also known as country potatoes.)

Since that time I’ve fallen hard for my air fryer. Of course, I had to see if I could make breakfast-style air fryer potatoes that were every bit as good.

Mission accomplished!

This easy recipe is made in two steps

First, air fry the potatoes by themselves. You want them to get partially done since they are on the hardy side of the veg world.

Then chopped onions and bell peppers are added to the basket.

The potatoes, onions, and bell peppers cook for a while, until everything is nice and toasty.

When it comes to potato pieces, size matters

I recommend chopping everything in even pieces, so that it all cooks in the same amount of time.

You don’t want tiny bits of overdone potato along with big sections of raw potato. That’s just sad.

Shortcut tip

If you’re ever in a big hurry, make a half batch and/or cut the potatoes small, and shorten the cooking time.

I made a half batch of this recipe for David’s lunch one day. I cut the potatoes quite small, and they were ready to go in about 10 or 15 minutes.

So because timing can vary depending on how big or small you chop them, use the timing in the recipe as a general guideline.

Keep an eye on them. And don’t be afraid to add more or less time as needed. Trust your instincts!

What to serve with country potatoes?

I served these breakfast potatoes with seitan bacon, eggy tofu, and sautéed Brussels sprouts.

They’re wonderful in an Austin breakfast platter with refried beans, scrambled tofu, and guacamole.

They also make a terrific base for a jackfruit reuben nourish bowl along with sauerkraut, avocado, and vegan Thousand Island dressing.

Breakfast-style potatoes

Is your stovetop space maxed out with veggie bacon and tofu scramble? No worries! Cook your breakfast potatoes in the air fryer and free up some of that precious stovetop real estate. Plus, you get potatoes out the deal! It's a win/win.

5 from 2 votes

Print Pin Rate

Course: Breakfast

Cuisine: American, Vegan

Keyword: brunch

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Servings: 4 people

Calories: 81kcal

Author: Cadry Nelson

Ingredients

• 2 medium sized Russet potatoes ~13 ounces total or roughly 2 generous cups, chopped in roughly one inch pieces
• Few generous spritzes oil spray
• Pinch salt & pepper
• 1 small bell pepper ~5 ounces or roughly 3/4 cup, chopped medium
• 1 small onion ~4 ounces or roughly 3/4 cup, chopped medium

Instructions

• Put potatoes into air fryer basket. Spritz with oil spray, shake, spritz again, and add a pinch of salt.
• Air fry at 400 degrees for ten minutes. Stop once to shake during cooking time. (Feel free to stir, if the potatoes aren't moving around enough.)
• After the potatoes have cooked for ten minutes, add the bell pepper and onions. Add another spritz of oil, and shake basket. Air fry at 400 degrees for 15 minutes.
• During the last 5 minutes of cooking, check on the potatoes to make sure they aren't getting too brown. Depending on the size of your potatoes, you may need slightly less or slightly more time. If needed, add a few more minutes to the cooking time.
• Add salt to taste and serve.

Video

Nutrition

Calories: 81kcal | Carbohydrates: 17g | Protein: 3g | Sodium: 12mg | Potassium: 542mg | Fiber: 3g | Sugar: 2g | Vitamin A: 930IU | Vitamin C: 52.1mg | Calcium: 38mg | Iron: 3.6mg

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