Cheesy Air-Fryer Breakfast Potatoes
These homemade air-fried hash browns are a breeze to make for breakfast.
Ingredients
- 3 large Washington Russet potatoes, scrubbed and cut into chunks (peels on)
- 1 green bell pepper, diced
- 1 onion, diced
- 2 tbsp olive oil
- 2 tsp salt
- 1/2 tsp black pepper
- 1 cup shredded marble Cheddar cheese (optional)
Directions
Preheat air fryer to 400°F according to manufacturer’s instructions.
Transfer potatoes, green pepper and onion to large bowl. Drizzle with oil and season with salt and pepper; toss until well coated. Arrange potato mixture in air-fryer basket (in batches if needed).
Air-fry, shaking every 5 minutes, for 20 to 25 minutes or until potatoes are golden brown and fork-tender. If desired, sprinkle with cheese in the last 3 to 5 minutes of cooking, just until melted.
Notes
Mexican shredded cheese blend also works well in this recipe.
For golden-brown crispy potatoes, air-fry for 5 to 10 minutes more.
