Air Fryer Loaded Breakfast Potatoes
Crispy air-fried diced potatoes piled with shredded cheddar, sour cream, and green onions for a hearty morning side or standalone breakfast.
Ingredients
- 2 lbs russet potatoes, 1/2-inch dice
- 2 tbsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/2 tsp onion powder
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 cup shredded sharp cheddar cheese
- 1/4 cup sour cream
- 2 green onions, thinly sliced
Instructions
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1
Preheat the air fryer to 400°F for 3 minutes.
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2
Pat 2 lbs 1/2-inch dice russet potatoes dry with paper towels. In a large bowl, toss them with 2 tbsp olive oil, 1/2 tsp garlic powder, 1/2 tsp smoked paprika, 1/2 tsp onion powder, 1 tsp kosher salt, and 1/2 tsp black pepper until evenly coated.
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3
Arrange the seasoned potatoes in a single layer in the air fryer basket. Cook at 400°F for 10 minutes, then shake the basket and cook for 8 to 10 more minutes until golden brown and crispy.
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4
Transfer the potatoes to a serving dish or leave them in the basket. Immediately scatter 1/2 cup shredded sharp cheddar cheese over the hot potatoes and let it melt for 1 minute.
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5
Top with 1/4 cup sour cream and sprinkle with 2 thinly sliced green onions. Serve right away.