Air fryer recipe · Breakfast
Breakfast Hash Bowl
Crisp potato cubes tossed with peppers and onion.
- 20 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
- bell pepper1
- onion1
- olive oil2 tbsp
- paprika1 tsp
Method
Prep the potato
Cut the potato into small, even cubes, then rinse them and pat them fully dry with a cloth. Rinsing washes off surface starch and drying removes the water, and both steps together are what let the cubes crisp instead of steaming soft.
Season
Toss the potato, bell pepper and onion with the olive oil, paprika and a pinch of salt until evenly coated. A thin, even coat of oil helps every piece brown at the same rate and carries the paprika colour across the whole mix.
Spread out
Tip the mix into the basket and spread it into a single layer. A crowded, piled basket traps steam and leaves the pieces pale and soft, so give them room and the edges will turn golden and crisp instead.
Air fry
Air-fry at 190°C for 20 min, shaking the basket once halfway so nothing sticks or browns unevenly. The hash is ready when the potato is tender inside and golden and crisp on the outside, so pierce a cube to check it is soft.
