The best easy and super crispy air fryer breakfast potatoes. Russet and sweet potatoes are air fried to perfection with onion and simple seasonings.
I have owned an air fryer for 5 days, and I have already made these breakfast potatoes 3 times!
After the first time, I knew this was a recipe that I had to share.
If you are looking for an easy and delicious air fryer breakfast recipe, you’ve got to try this!
ingredients to make air fryer breakfast potatoes
- sweet potato
- russet potatoes
- yellow onion
- garlic powder
- olive oil
Perfectly crispy on the outside potatoes are one of my favorite breakfast recipes, but the oven version takes so long that I do not make it as an every day breakfast.
This recipe uses a fraction of the oil I normally would use, and is insanely crispy with barely any work!
Honestly wondering how I lived without the air fryer before.
These air fryer mushrooms are another recipe that I am now obsessed with!
We have also made frozen hash browns in the air fryer before and now it’s the only way we will make them.
If you are craving fast food, air fryer frozen french fries will become your new obsession.
So crispy and so much less oil used!
How to make breakfast potatoes in the air fryer
First, dice up a large sweet potato, two russet potatoes, and a yellow onion.
Aim for all the pieces (including the onion) to be around the same size for even cooking.
Pieces that are too small may burn more easily.
Toss the diced up potatoes and onion with two tablespoons of olive oil, and the salt, pepper, garlic powder, and thyme.
These are the perfect spices for bringing out the best flavors in the hash!
Transfer the potatoes to the air fryer basket and spread out into an even layer.
Turn the air fryer to 400 degrees, and set the timer for 20 minutes.
Every 5 – 10 minutes, check on the potatoes and stir/spray with olive oil spray if they look a little dry.
Olive oil spray is a must have when cooking with an air fryer!
I usually do this maybe once or twice.
You really barely need any oil at all, I just prefer the texture with it!
Air fryers can fry without any oil, but in my opinion, a tiny bit is necessary for the texture we are going for.
Cook the potatoes for 20 – 30 minutes, until crispy on all sides.
Watch them closely towards the end of cook time, as I have found that the air fryer can fast go from almost cooked to a little too crispy really fast once the food is almost done.
I ate this for breakfast every day this week with eggs and it was so filling and tasted like I was eating out every day!
One batch will make around 4 – 5 generous servings.
To reheat any leftovers, you can use the air fryer or just stick it on a sheet in the oven for a few minutes!
This would be delicious in breakfast burritos too.
Just meal prep some scrambled eggs and wrap them up in a tortilla with this hash and some cheese for easy and yummy week day breakfasts!
Crispy, amazing air fryer breakfast potatoes.
I have a feeling this is going to be on a regular breakfast rotation in our house!
Honestly, I may never go back to making them in the oven!
I just can’t get over how very easy this was and how little effort it required from me.
It’s amazing how easy the air fryer is to use, and I love how simple it is to clean!
If you’re like me and wasn’t sure if you needed an air fryer, don’t put it off.
My only regret is not getting one sooner!
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Air Fryer Breakfast Potatoes Recipe
- 1 large sweet potato, diced
- 2 medium russet potatoes, diced
- 1 yellow onion, diced
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 teaspoons garlic powder
- 1 teaspoon thyme
- 2 tablespoons olive oil
- olive oil spray, as needed
- Dice up sweet potato, russet potatoes, and onions into same sized small chunks (be sure the onion is not too small as it might burn)
- Toss potatoes and onion with 2 tablespoons of olive oil, salt, pepper, garlic powder, and thyme
- Transfer mixture to the air fryer basket
- Turn air fryer to 400 degrees and cook for 20 - 30 minutes. Check the mixture at least 3 times. Stir and spray the top with olive oil spray if needed (I found this helps it get perfectly crisp)
- Once done, hash should be crispy on the outside but not burnt
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Nutrition Information:Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 175Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 442mgCarbohydrates: 23gFiber: 3gSugar: 3gProtein: 3g