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The KILIG Kitchen · Breakfast & Brunch
Air-Fried Breakfast Potatoes
VNFGF
Ingredients
- Potatoes - 3 medium (400 g), diced small
- Bell pepper - ½ cup, diced
- Onion - ½ cup, chopped
- Olive oil - 1 tbsp (15 ml)
- Paprika - 1 tsp (3 g)
- Salt - 1 tsp (5 g)
- Black pepper - ½ tsp (2 g)
Method
- Toss potatoes, peppers, and onion with oil, paprika, salt, and pepper.
- Line the tray with aluminium foil and air fry at 190°C for 15 minutes, shaking once midway.
Chef's Notes
Crispy edges and soft centres - classic brunch hash without deep-frying.
Serving Suggestions
Serve with fried eggs or avocado on top.