Air Fryer Loaded Breakfast Potatoes
Why this recipe works
- Crisp edges, tender centres: The air fryer’s circulating heat helps the potato cubes brown evenly while keeping the insides soft.
- Smoky, savoury topping: Smoked paprika seasons the potatoes before bacon, Cheddar and spring onion add saltiness, richness and freshness.
- Brunch-ready timing: Most of the cooking happens in the air fryer, leaving time to crisp the bacon and prepare the toppings.
Get the most out of this recipe
Texture tips
- Dry the potatoes well: Excess surface moisture makes the potatoes steam rather than crisp, so dry them thoroughly before adding oil and seasoning.
- Give them space: Cook in a single layer where possible. If the basket is crowded, use two batches for better browning.
- Shake during cooking: Shaking the basket regularly exposes more sides to the hot air, helping the potatoes brown more evenly.
Ingredient notes
- Why Yukon Gold works: Yukon Gold potatoes have a naturally creamy centre and enough structure to hold their shape in the air fryer.
- Paprika choice: Smoked paprika gives the potatoes a deeper barbecue-like note, while sweet paprika keeps the flavour softer and milder.
- Add dairy at the end: Cheddar melts best onto hot potatoes, while sour cream and spring onion are better added after cooking for a fresh finish.
Make-ahead tips
- Keep toppings separate: For leftovers, store the potatoes separately from the sour cream and spring onion so the topping stays fresh.
- Re-crisp in the air fryer: Reheat the potatoes at 200°C (390°F) until hot and crisp again, then add fresh sour cream and spring onion before serving.
Serving ideas
- Serve with eggs: Pair with fried, scrambled or poached eggs for a fuller breakfast plate.
- Finish fresh: Extra spring onion, black pepper or a little chopped parsley can lift the richness of the bacon and cheese.
Equipment you'll need
Ingredients
Instructions
- Preheat the air fryer to 200°C (390°F). Cut the potatoes into 2 cm cubes and put them in a mixing bowl.
- Add the olive oil, smoked paprika, fine sea salt and black pepper, then toss until the potatoes are evenly coated. Tip into the air fryer basket in a single layer where possible.
- Air fry for 18 to 22 minutes, shaking the basket every 6 to 7 minutes, until deeply golden and crisp with tender centres. If they are crowded, cook in two batches for best crunch.
- While the potatoes cook, cut the streaky bacon into strips and fry in a large frying pan over medium heat until crisp. Lift out, then drain briefly on a plate.
- Thinly slice the spring onion. When the potatoes are ready, pile them onto a warm serving plate, scatter over the Cheddar cheese and bacon, then finish with the spring onion and dollops of sour cream.
Recipe notes
Tips
- Dry the potatoes well after washing to help them crisp up in the air fryer.
- For the meltiest topping, add the Cheddar while the potatoes are still in the hot basket, then air fry for 1 minute to melt before serving.
Substitutions
- Replace smoked paprika with sweet paprika for a milder, less smoky flavour.
- Replace sour cream with greek yogurt for a lighter topping.
Storage
- Refrigerate up to 2 days
- Refrigerate leftovers in an airtight container. Reheat the potatoes in the air fryer at 200°C (390°F) for 5 to 7 minutes to re-crisp, then add fresh sour cream and spring onion after reheating.
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Recipe overview
- Servings: 2 servings
- Total time: 40min (15min active)
- Difficulty: Easy
- Cuisine: American
-
Allergens:
Milk
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