Air fryer recipe · Breakfast
Country Breakfast Potato Hash
Cubed potatoes tossed with peppers and onion until the edges turn crisp and golden. A hearty vegetarian hash on its own or with an egg.
- 22 minTotal time
- 190°CAir fryer
- 6Serves
- VegetarianDiet
Nutrition per serving
- 120kcal
- 1.9 gprotein
- 18.6 gcarbs
- 4.8 gfat
- 2.4 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- potato3 medium, cubed
- bell pepper1, diced
- onion1, diced
- oil2 tbsp
- paprika1 tsp
- salt3/4 tsp
Method
Soak
Rinse the cubed potato in cold water, then soak it for ten minutes to wash off surface starch. Drain and pat it really dry, as less starch and less water on the surface is what lets the cubes crisp up instead of steaming soft.
Season
Toss the potato, diced pepper and onion with the oil, paprika and salt until every piece is evenly coated. An even coat of oil helps the whole batch brown at the same rate and carries the paprika onto each cube.
Preheat
Warm the air fryer to 190C for a few minutes before the vegetables go in. A hot basket starts crisping the potatoes the moment they land, giving you a golden edge rather than a slow, soft start.
Shake
Halfway through, pull out the basket and give it a firm shake to turn the pieces. This moves the browned pieces off the bottom and lets every side meet the heat, so the hash colours evenly all over.
Air fry
Air fry at 190°C for 20 min until the potatoes are fork tender inside and crisp and golden at the edges. Test one cube with a fork, and it should slide in easily with no hard, raw centre left.
