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.
Breakfast style air fryer potatoes
Breakfast-style air fryer potatoes are made in two steps:
First, the potatoes get a turn in the air fryer to get partially done since they are on the hardy side of the veg world.
Then chopped onions and bell peppers are added.
The potatoes, onions, and bell peppers cook for a while, until everything is nice and toasty.
Remember: 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 for breakfast-style air fryer potatoes:
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 these potatoes 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 the potatoes, use the timing in the recipe as a general guideline.
Keep an eye on the air fryer potatoes. And don’t be afraid to add more or less time as needed. Trust your instincts!
What to serve with air fryer 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 air fryer potatoes
- 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
- Put potatoes into air fryer basket. Spritz with oil spray, shake, spritz again, and add a pinch of salt.
- Set the air fryer to 400 degrees and 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. Set the air fryer to 400 degrees and 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.