Air fryer breakfast potatoes get nice and crispy with just a little oil. Here are 14 ideas for using them in different breakfast dishes. Some recipes include eggs or sausage on the side. Others mix in vegetables for extra flavor. These options are easy to adjust based on what you have in the fridge.
Tips for Crispy Air Fryer Potatoes
A few simple steps help breakfast potatoes turn out golden and crisp in the air fryer.
Cut Potatoes Evenly
Aim for similar sized pieces so they cook at the same rate and brown evenly.
Preheat the Air Fryer
Running it for three minutes before adding the potatoes helps them crisp faster.
Avoid Overcrowding
Cook in a single layer and work in batches if needed to let hot air reach every piece.
Add a Light Oil Coat
Toss the potatoes with one teaspoon of oil per serving before seasoning for better browning.
Shake Halfway Through
Give the basket a shake or flip the potatoes once to crisp all sides.
Air Fryer Crispy Breakfast Potatoes with Poached Eggs and Hollandaise
This recipe turns simple potatoes into a hearty breakfast plate. The air fryer creates a crisp exterior while the centers stay fluffy. Runny poached eggs and a light hollandaise sauce add richness that balances the seasoned potatoes. It works well for weekend mornings or when you want a restaurant style breakfast at home.
Serves 4 people.
Ingredients
- 2 pounds russet potatoes, cut into 1 inch cubes
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 large eggs
- 3 egg yolks
- 1/2 cup unsalted butter
- 1 tablespoon lemon juice
- Pinch of cayenne pepper
Instructions
- Place the cubed potatoes in a large bowl. Add the olive oil, paprika, garlic powder, salt, and black pepper. Toss until the potatoes are evenly coated.
- Preheat the air fryer to 400 degrees. Spread the potatoes in a single layer in the basket. Cook for 18 to 22 minutes, shaking the basket halfway through, until the edges are golden and crisp.
- While the potatoes cook, fill a medium pot with water and bring it to a gentle simmer. Crack four eggs into separate small cups. Slide two eggs at a time into the water and poach for 3 minutes. Remove with a slotted spoon and repeat with the remaining eggs.
- Melt the butter in a microwave safe bowl or small saucepan. In a separate bowl, whisk the egg yolks with the lemon juice and cayenne until smooth. Slowly whisk in the melted butter until the sauce thickens.
- Divide the crispy potatoes among four plates. Top each serving with two poached eggs and a generous spoonful of hollandaise.
Extra Tips
Keep the air fryer basket uncrowded in batches if needed so the potatoes crisp evenly instead of steaming. Make the hollandaise right before serving because it thickens as it sits. If the sauce becomes too thick, whisk in a teaspoon of warm water to loosen it. Leftovers reheat best in the air fryer for a few minutes to restore crispness before adding fresh eggs. Course: Breakfast Cuisine: American Equipment: Air Fryer, Medium Pot, Mixing Bowl, Whisk
Cheesy Bacon and Chive Air Fryer Potato Breakfast Bowls
These bowls turn simple potatoes into a hearty breakfast with crispy edges and plenty of savory toppings. They work well for weekend mornings or when you want a filling meal that still feels fresh. The air-fried potatoes stay crisp under melted cheese, while bacon adds saltiness and chives bring a mild onion note.
Serves 4 people.
Ingredients
- 4 large russet potatoes, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and black pepper to taste
- 8 slices bacon, cooked and crumbled
- 1 1/2 cups shredded cheddar cheese
- 4 large eggs
- 1/4 cup chopped fresh chives
Instructions
- Preheat the air fryer to 400 degrees F. Toss the potato cubes with olive oil, garlic powder, paprika, salt, and pepper in a large bowl until evenly coated.
- Place the potatoes in a single layer in the air fryer basket. Cook for 15 to 18 minutes, shaking the basket halfway through, until the potatoes are golden and crisp on the outside.
- While the potatoes cook, fry the eggs in a skillet over medium heat until the whites are set and the yolks reach your preferred doneness.
- Divide the cooked potatoes among four bowls. Sprinkle the shredded cheddar cheese over the hot potatoes so it begins to melt.
- Top each bowl with crumbled bacon, one fried egg, and a generous sprinkle of chopped chives. Serve right away.
Extra Tips
Cook the bacon in the air fryer alongside the potatoes on a separate tray if you want to keep everything in one appliance. For extra crisp potatoes, avoid overcrowding the basket and cook in batches if needed. Leftovers reheat well in the air fryer at 350 degrees F for a few minutes to restore texture. Course: Breakfast Cuisine: American Equipment: Air Fryer, Mixing Bowl, Skillet
Mexican Chorizo Air Fryer Potato Hash with Fried Eggs and Avocado
This hash brings together spicy Mexican chorizo and crispy air-fried potatoes for a filling breakfast that feels like a treat. It works well on busy weekends when you want something hearty without much fuss. The potatoes turn golden and crisp in the air fryer while the chorizo adds bold flavor and the eggs and avocado bring creaminess on top.
Serves 4 people.
Ingredients
- 4 large russet potatoes, cut into 1/2-inch cubes
- 12 ounces Mexican chorizo, casings removed
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 large eggs
- 2 ripe avocados, sliced
Instructions
- Preheat the air fryer to 400°F. In a large bowl, toss the potato cubes with olive oil, smoked paprika, cumin, salt, and black pepper until evenly coated.
- Spread the potatoes in a single layer in the air fryer basket. Cook for 18 to 20 minutes, shaking the basket every 5 minutes, until the potatoes are golden and crisp.
- While the potatoes cook, crumble the chorizo into a skillet over medium heat. Cook for 8 to 10 minutes, breaking it up with a spoon, until browned and cooked through. Drain excess fat if needed.
- Add the cooked chorizo to the air fryer basket with the potatoes and shake to combine. Cook for 2 more minutes to let the flavors meld.
- In the same skillet, fry the eggs over medium heat until the whites are set and the yolks reach your preferred doneness.
- Divide the potato and chorizo hash among four plates. Top each serving with a fried egg and sliced avocado.
Extra Tips
Cook the chorizo first if your air fryer runs hot so the rendered fat does not make the potatoes soggy. Reheat leftovers in the air fryer at 350°F for 4 to 5 minutes to restore crispness without drying out the eggs. Skip extra salt if your chorizo is very salty. Course: Breakfast Cuisine: Mexican Equipment: Air Fryer, Skillet
Maple Sausage Air Fryer Potato Skillet with Caramelized Onions
This skillet brings together crispy air-fried potatoes with sweet maple sausage and soft, golden onions. It works well for weekend mornings or quick weekday breakfasts when you want something hearty without much fuss. The mix of crispy potato edges, savory sausage, and sweet onion flavor keeps every bite balanced.
Serves 4 people.
Ingredients
- 4 cups diced potatoes
- 1 lb maple sausage links, sliced into rounds
- 2 large yellow onions, thinly sliced
- 3 tablespoons olive oil, divided
- 2 tablespoons butter
- 3 tablespoons maple syrup
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Chopped fresh parsley for garnish
Instructions
- Preheat the air fryer to 400°F. Toss the diced potatoes with 2 tablespoons olive oil, salt, and black pepper. Air fry in a single layer for 15 to 18 minutes, shaking the basket halfway through, until the potatoes are golden and crisp.
- While the potatoes cook, heat the remaining tablespoon of olive oil and the butter in a large skillet over medium heat. Add the sliced onions and cook, stirring often, for 10 to 12 minutes until they turn soft and caramelized.
- Add the sliced maple sausage rounds to the skillet with the onions. Cook for 6 to 8 minutes, stirring occasionally, until the sausage is browned and heated through.
- Add the air-fried potatoes to the skillet. Drizzle the maple syrup over everything and stir gently to coat. Cook for 2 more minutes so the flavors combine.
- Remove from heat, sprinkle with chopped fresh parsley, and serve right away.
Extra Tips
For best texture, cut the potatoes into even 3/4-inch pieces so they crisp evenly in the air fryer. If your maple sausage is very sweet, start with 2 tablespoons of maple syrup and add more to taste at the end. Leftovers reheat well in a skillet over medium heat to restore crispness on the potatoes. Course: Breakfast Cuisine: American Equipment: Air Fryer, Large Skillet, Mixing Bowl
Smoked Salmon Air Fryer Breakfast Potatoes with Dill Cream Cheese
This recipe turns basic potatoes into a satisfying breakfast with crispy edges from the air fryer. The smoked salmon adds a savory note while the dill cream cheese brings a cool, herby finish. It works well for weekend brunch or a quick weekday meal when you want something hearty but simple.
The texture comes from well-seasoned, air-fried potato cubes that stay crisp on the outside. The salmon and cream cheese melt slightly over the warm potatoes for a balanced bite.
Serves 4 people.
Ingredients
- 4 medium russet potatoes, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 8 ounces cream cheese, softened
- 2 tablespoons fresh dill, chopped
- 8 ounces smoked salmon, sliced
Instructions
- Place the potato cubes in a large bowl. Drizzle with olive oil and sprinkle with salt, black pepper, and garlic powder. Toss until the potatoes are evenly coated.
- Preheat the air fryer to 400 degrees F. Add the potatoes in a single layer and cook for 15 to 18 minutes, shaking the basket halfway through, until the potatoes are golden and crispy on the edges.
- While the potatoes cook, mix the softened cream cheese with the chopped dill in a small bowl until combined.
- Divide the cooked potatoes among four plates. Top each serving with slices of smoked salmon and a generous spoonful of the dill cream cheese.
Extra Tips
For extra crispiness, avoid overcrowding the air fryer basket and cook in batches if needed. The dill cream cheese can be mixed ahead and stored in the fridge for up to two days. Serve right away so the potatoes stay hot and the cream cheese softens gently over them. Course: Breakfast Cuisine: American Equipment: Air fryer, Large bowl, Small bowl
Spicy Jalapeño and Pepper Jack Air Fryer Potato Breakfast Tacos
These tacos turn simple breakfast potatoes into something bold. Air-fried cubes come out crisp on the outside and tender inside, then get tucked into tortillas with scrambled eggs, fresh jalapeño slices, and plenty of pepper jack cheese. The result is a spicy, cheesy breakfast that works for weekend mornings or quick weekday meals when you want more than plain toast.
The potatoes carry the seasoning while the jalapeños add bright heat that cuts through the rich cheese. Warm tortillas hold everything together without sogginess, giving you a handheld meal that feels filling yet fresh.
Serves 4 people.
Ingredients
- 4 medium russet potatoes, cut into ½-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 fresh jalapeños, thinly sliced
- 8 small flour tortillas
- 6 large eggs
- 1 cup shredded pepper jack cheese
- 2 tablespoons chopped fresh cilantro
Instructions
- Place the diced potatoes in a large bowl and toss with the olive oil, chili powder, garlic powder, salt, and black pepper until evenly coated.
- Transfer the potatoes to the air fryer basket in a single layer and cook at 400°F for 18 minutes, shaking the basket halfway through, until the potatoes are golden and crisp.
- While the potatoes cook, scramble the eggs in a skillet over medium heat until just set.
- Warm the tortillas in a dry skillet or microwave for a few seconds until pliable.
- Fill each tortilla with a scoop of air-fried potatoes, scrambled eggs, a handful of shredded pepper jack cheese, several jalapeño slices, and a sprinkle of cilantro.
Extra Tips
For the crispiest potatoes, avoid overcrowding the air fryer and cook in batches if needed. If the jalapeños are especially hot, remove some seeds before slicing. Leftovers reheat well in the air fryer at 350°F for 3 to 4 minutes to restore crunch without making the tortillas soggy. Course: Breakfast Cuisine: Mexican Equipment: Air Fryer, Mixing Bowl, Skillet
Air Fryer Potato Benedict with Canadian Bacon and Chive Hollandaise
This version of eggs Benedict uses crispy air-fried potato slices in place of English muffins. It turns a classic brunch dish into an easy air fryer breakfast that still feels special on weekends or for guests.
The potatoes come out golden and crunchy on the edges while staying soft inside. They support slices of Canadian bacon, a poached egg, and a light hollandaise finished with fresh chives for a bright, savory flavor.
Serves 4 people.
Ingredients
- 4 large russet potatoes, cut into ½-inch slices
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 8 slices Canadian bacon
- 8 large eggs
- 4 egg yolks
- ½ cup unsalted butter, melted
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh chives
- Salt and pepper to taste
Instructions
- Preheat the air fryer to 400°F. Toss the potato slices with olive oil, salt, and black pepper until evenly coated.
- Arrange the slices in a single layer in the air fryer basket. Cook for 15 minutes, flipping halfway, until the potatoes are golden and crisp at the edges.
- While the potatoes cook, warm a large skillet over medium heat and cook the Canadian bacon slices for 2 minutes per side until lightly browned. Set aside.
- Bring a large pot of water to a gentle simmer. Crack eggs one at a time into a small cup and slide them into the water. Poach for 3 to 4 minutes until the whites are set but yolks remain soft. Remove with a slotted spoon.
- Place the egg yolks in a heatproof bowl set over a pot of simmering water. Whisk constantly while slowly drizzling in the melted butter until the sauce thickens. Stir in lemon juice, salt, and pepper. Remove from heat and fold in the chopped chives.
- Place two potato slices on each plate. Top with a slice of Canadian bacon, a poached egg, and a spoonful of chive hollandaise. Serve right away.
Extra Tips
Keep the hollandaise warm by placing the bowl in a larger bowl of hot water and whisking it occasionally while you finish the other steps. If the sauce thickens too much, add a few drops of warm water to loosen it. Use a second batch of potato slices if your air fryer basket is small so everything stays crisp. Course: Breakfast Cuisine: American Equipment: Air Fryer, Large Skillet, Large Pot, Heatproof Bowl
Mediterranean Air Fryer Potatoes with Feta, Spinach, and Sun-Dried Tomatoes
These air fryer potatoes bring bright Mediterranean flavors to a quick breakfast. Crispy seasoned cubes pair with tangy feta, fresh spinach, and chewy sun-dried tomatoes for a dish that feels both hearty and light. It works well on busy mornings when you want something more interesting than plain toast.
The potatoes turn golden and crisp on the outside while staying fluffy inside. Spinach wilts just enough from the heat, and the feta adds a salty finish that balances the tomatoes.
Serves 4 people.
Ingredients
- 1.5 pounds potatoes, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups fresh spinach
- 1/2 cup chopped sun-dried tomatoes
- 1/2 cup crumbled feta cheese
Instructions
- Place the potato cubes in a large bowl. Drizzle with olive oil, then sprinkle with oregano, garlic powder, salt, and black pepper. Toss until the potatoes are evenly coated.
- Transfer the potatoes to the air fryer basket in a single layer. Cook at 400°F for 18 minutes, shaking the basket halfway through to ensure even browning.
- Remove the basket from the air fryer. Add the fresh spinach, sun-dried tomatoes, and crumbled feta to the hot potatoes. Gently toss everything together so the spinach wilts slightly from the residual heat.
Extra Tips
Use oil-packed sun-dried tomatoes for extra moisture if your batch seems dry. Leftovers reheat well in the air fryer for three minutes to restore crispness. Skip the spinach if you prefer a firmer texture and stir it in only after plating. Course: Breakfast Cuisine: Mediterranean Equipment: Air Fryer, Large Bowl
Turkey Sausage Air Fryer Potato Hash with Roasted Peppers and Herbs
This hash brings together crispy air-fried potatoes, savory turkey sausage, and sweet roasted peppers in one easy pan. The fresh herbs add a bright finish that keeps each bite interesting without extra fuss. It works well for busy weekday mornings or relaxed weekend brunch when you want something hearty but simple.
The texture stays crisp on the outside with tender centers, while the turkey sausage adds protein and the peppers bring a gentle sweetness. Everything cooks together in the air fryer, so cleanup stays minimal.
Serves 4 people.
Ingredients
- 4 medium russet potatoes, diced into 1/2-inch cubes
- 12 ounces turkey sausage, casings removed and crumbled
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the air fryer to 380°F. In a large bowl, combine the diced potatoes, crumbled turkey sausage, diced red and green bell peppers, olive oil, thyme, rosemary, salt, and black pepper. Toss until everything is evenly coated.
- Spread the mixture in a single layer in the air fryer basket. Cook in batches if needed to avoid crowding.
- Air fry for 18 to 22 minutes, shaking the basket every 6 minutes, until the potatoes turn golden and crisp and the sausage is cooked through.
- Remove from the air fryer and sprinkle with the chopped fresh parsley before serving.
Extra Tips
For the crispiest results, cut the potatoes into even pieces and avoid stacking them too high in the basket. If you prefer milder herbs, swap the dried rosemary for an extra pinch of thyme. Leftovers reheat well in the air fryer at 350°F for 4 to 5 minutes to restore crisp edges. Course: Breakfast Cuisine: American Equipment: Air fryer, Large mixing bowl
Pesto Air Fryer Breakfast Potatoes with Mozzarella and Cherry Tomatoes
These potatoes turn crisp in the air fryer before getting coated in bright pesto. Cherry tomatoes add juicy pops while mozzarella melts into creamy spots throughout the dish. It comes together fast and feels like a step up from plain breakfast potatoes.
Serve it on busy mornings when you want something hearty or on weekends when you have time to enjoy a warm plate. The flavors lean herby and fresh with a nice balance of cheesy richness and tomato sweetness.
Serves 4 people.
Ingredients
- 1 ½ pounds Yukon gold potatoes, cut into 1-inch cubes
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ⅓ cup basil pesto
- 1 pint cherry tomatoes, halved
- 1 cup shredded mozzarella cheese
- 2 tablespoons fresh basil, torn
Instructions
- Place the potato cubes in a large bowl. Drizzle with olive oil and sprinkle with salt and pepper. Toss until the potatoes are evenly coated.
- Transfer the potatoes to the air fryer basket in a single layer. Cook at 400°F for 18 to 20 minutes, shaking the basket every 5 minutes, until the potatoes are golden and crisp on the edges.
- Return the cooked potatoes to the large bowl. Add the pesto and gently toss until every piece is coated.
- Add the halved cherry tomatoes and shredded mozzarella. Stir lightly so the cheese begins to melt from the heat of the potatoes.
- Sprinkle the torn basil over the top and serve right away.
Extra Tips
Toss the potatoes with pesto only after they finish air frying so the herb coating stays fresh and the crisp texture does not soften. If the mozzarella does not melt enough, return the basket to the air fryer for 1 minute at 350°F. Leftovers reheat well in the air fryer for 3 minutes to restore crispness. Course: Breakfast Cuisine: Italian Equipment: Air Fryer, Large Bowl
Veggie Sausage and Mushroom Air Fryer Potato Scramble with Fresh Herbs
This recipe turns simple breakfast potatoes into a hearty morning meal by pairing them with savory veggie sausage and earthy mushrooms. The air fryer gives the potatoes a golden crisp exterior while the sausage and mushrooms stay tender. Fresh herbs added at the end bring a bright note that balances the rich flavors.
It works well for weekend brunch or make-ahead breakfasts during the week. The combination delivers crispy potato bites alongside meaty sausage pieces and soft mushrooms in every forkful.
Serves 4 people.
Ingredients
- 4 cups diced russet potatoes
- 4 veggie sausage links, sliced into rounds
- 8 ounces cremini mushrooms, sliced
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh chives
Instructions
- Place the diced potatoes in a large bowl and toss with the olive oil, paprika, salt, and black pepper until evenly coated.
- Transfer the potatoes to the air fryer basket in a single layer. Cook at 400 degrees F for 15 minutes, shaking the basket halfway through.
- Add the sliced veggie sausage and mushrooms to the basket with the potatoes. Cook for another 8 minutes, shaking once, until the potatoes are crispy and the sausage is heated through.
- Remove the basket from the air fryer and sprinkle the chopped parsley and chives over the mixture. Toss gently to combine before serving.
Extra Tips
For extra crisp potatoes, avoid overcrowding the basket and cook in two batches if needed. Leftovers reheat well in the air fryer for 3 minutes at 350 degrees F to restore texture. If you prefer milder herbs, swap the parsley for fresh thyme. Course: Breakfast Cuisine: American Equipment: Air Fryer, Mixing Bowl, Knife
BBQ Pulled Pork Air Fryer Potato Bowls with Pickled Onions and Eggs
These bowls turn simple breakfast potatoes into a filling meal with smoky pulled pork and bright pickled onions on top. They work well for brunch when you want something hearty but still quick to pull together on a weekend morning. The air-fried potatoes stay crisp while the pork adds richness and the eggs bring a soft finish.
The pickled onions cut through the barbecue flavor with just enough tang. Everything comes together in one bowl for an easy plate that feels balanced without much extra work.
Serves 4 people.
Ingredients
- 4 medium russet potatoes, diced into 1-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon smoked paprika
- 2 cups BBQ pulled pork
- 4 large eggs
- 1/2 cup pickled red onions
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the air fryer to 400°F. In a bowl, toss the diced potatoes with the olive oil, salt, and smoked paprika until evenly coated.
- Spread the potatoes in a single layer in the air fryer basket. Cook for 18 minutes, shaking the basket halfway through, until the edges are golden and crisp.
- During the last 5 minutes of potato cooking, add the BBQ pulled pork to a separate section of the basket or a small heat-safe dish to warm through.
- While the potatoes and pork finish, fry the eggs in a skillet over medium heat until the whites are set but the yolks remain runny.
- Divide the crispy potatoes among four bowls. Top each with the warmed pulled pork, one fried egg, a spoonful of pickled red onions, and a sprinkle of fresh parsley.
Extra Tips
For extra crisp potatoes, avoid overcrowding the basket and cook in two batches if needed. The pickled onions can be made a day ahead and stored in the fridge to save time on busy mornings. Leftovers reheat well in the air fryer at 350°F for 5 minutes to restore texture before adding a fresh egg. Course: Breakfast Cuisine: American Equipment: Air Fryer, Mixing Bowl, Skillet
Soy-Glazed Air Fryer Potatoes with Soft-Boiled Eggs and Scallions
This recipe turns basic potatoes into a savory breakfast that feels a little special. The air fryer gives the potatoes a crisp edge while a quick soy glaze adds salty-sweet flavor. Soft-boiled eggs on top make it filling enough for a weekend morning or a relaxed brunch with friends.
The dish balances textures well. Crunchy potato edges contrast with the runny yolk, and fresh scallions cut through the richness. It comes together with minimal hands-on time once the air fryer is running.
Serves 4 people.
Ingredients
- 1.5 pounds Yukon gold potatoes, cut into 1-inch cubes
- 3 tablespoons soy sauce
- 1 tablespoon honey
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1/2 teaspoon black pepper
- 4 large eggs
- 4 scallions, thinly sliced
- 1/4 teaspoon salt
Instructions
- In a large bowl, whisk together the soy sauce, honey, olive oil, minced garlic, black pepper, and salt to make the glaze.
- Add the cubed potatoes to the bowl and toss until every piece is evenly coated.
- Preheat the air fryer to 400°F. Place the potatoes in a single layer in the basket. Cook for 18 to 22 minutes, shaking the basket halfway through, until the potatoes are golden and crisp on the edges.
- While the potatoes cook, bring a small pot of water to a boil. Gently lower in the eggs and cook for 6 minutes for soft-boiled centers.
- Transfer the eggs to a bowl of ice water for 2 minutes, then peel and slice them in half.
- Divide the hot potatoes among four plates. Top each serving with two egg halves and scatter the sliced scallions over everything.
Extra Tips
For the best texture, avoid crowding the air fryer basket. Cook in two batches if needed so the potatoes crisp instead of steam. If the glaze tastes too salty, add an extra half teaspoon of honey before tossing the potatoes. Leftovers reheat well in the air fryer for three minutes to bring back crispness. Course: Breakfast Cuisine: Asian Equipment: Air Fryer, Mixing Bowl, Saucepan
Garlic Herb Air Fryer Potatoes with Ham, Asparagus, and Parmesan
This recipe turns simple breakfast potatoes into a full meal with savory ham and fresh asparagus. The garlic and herbs bring a warm, aromatic flavor while the Parmesan adds a salty finish that pairs well with the crispy edges. It works nicely for weekend breakfasts or when you want something hearty without much hands-on time.
The air fryer gives the potatoes a golden crunch on the outside while keeping the inside fluffy. Ham adds protein and a slight chew, and the asparagus brings a bright, tender contrast. Everything cooks together in one basket for easy cleanup.
Serves 4 people.
Ingredients
- 1.5 pounds baby potatoes, quartered
- 8 ounces cooked ham, diced
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon dried Italian herbs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup grated Parmesan cheese
Instructions
- Place the quartered potatoes in a large bowl. Add the olive oil, minced garlic, dried Italian herbs, salt, and black pepper. Toss until the potatoes are evenly coated.
- Transfer the potatoes to the air fryer basket in a single layer. Cook at 400°F for 12 minutes, shaking the basket halfway through.
- Add the diced ham and asparagus pieces to the bowl with any remaining oil and seasoning. Toss to coat lightly.
- Add the ham and asparagus to the air fryer basket with the potatoes. Cook for another 8 minutes, shaking once more, until the potatoes are golden and the asparagus is tender.
- Remove the basket from the air fryer. Sprinkle the grated Parmesan cheese over the top and serve right away.
Extra Tips
For the crispiest results, avoid overcrowding the basket and cook in two batches if needed. The Parmesan melts best when added right after cooking rather than during the air fryer cycle. Leftovers reheat well in the air fryer at 350°F for 3 to 4 minutes to bring back the crunch. Course: Breakfast Cuisine: American Equipment: Air Fryer, Large Bowl, Knife
