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.
Servings: 4 people
- 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.
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.
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