Crispy, easy air fryer breakfast potatoes made with russet and sweet potatoes, onion, and simple seasonings.
After buying an air fryer, I made these breakfast potatoes three times in five days — they were that good.
If you want an easy, flavorful air fryer breakfast, this recipe is a must-try.
Ingredients to make air fryer breakfast potatoes
- 1 large sweet potato, diced
- 2 medium russet potatoes, diced
- 1 yellow onion, diced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 teaspoons garlic powder
- 1 teaspoon thyme
- 2 tablespoons olive oil
- Olive oil spray, as needed
These potatoes get perfectly crisp on the outside using only a fraction of the oil you’d use for oven-roasted potatoes. The air fryer shortens cook time and produces an amazing texture with minimal effort.
You can also use your air fryer for other favorites like air fryer mushrooms, frozen hash browns, or frozen french fries — all become much crispier with less oil.
How to make breakfast potatoes in the air fryer
Start by dicing the sweet potato, russet potatoes, and yellow onion into uniform pieces so everything cooks evenly. Avoid cutting the onion too small or it may burn.
Toss the diced potatoes and onion with the olive oil, salt, pepper, garlic powder, and thyme. These simple spices bring out great flavor without overpowering the potatoes.
Spread the seasoned mixture in a single layer in the air fryer basket. Set the air fryer to 400°F and cook for 20–30 minutes.
Check and stir the potatoes every 5–10 minutes. If they look dry, spray lightly with olive oil spray — this helps achieve a crisp exterior. I usually spray once or twice.
Air fryers can cook with no oil, but a small amount helps with texture and browning. Cook until the potatoes are crispy on all sides but not burnt. Keep a close eye near the end; they can go from almost done to over-crisp quickly.
This recipe makes about 4–5 generous servings. I enjoyed it with eggs for breakfast all week — filling and restaurant-quality. Leftovers reheat well in the air fryer or in a hot oven for a few minutes.
These potatoes are also great in breakfast burritos: add scrambled eggs and cheese, wrap in a tortilla, and you have easy grab-and-go breakfasts for the week.
This method has become my go-to for breakfast potatoes — fast, simple, and easy to clean up. If you’ve been on the fence about getting an air fryer, this recipe might convince you. I wish I’d bought mine sooner!
Crispy, flavorful air fryer breakfast potatoes that are easy enough for a weekday morning and tasty enough for guests.
Love air fryer recipes? Try air fryer frozen vegetables, air fryer tofu nuggets, or air fryer baby potatoes for more ideas.
More Potato Recipes you will love
- Sweet Potato Hash
- Hash Brown Egg Cups
- Famous Crispy Potato Casserole
- Roasted Potatoes and Onions
- Roasted Baby Red Potatoes
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Air Fryer Breakfast Potatoes Recipe
Air Fryer Breakfast Potatoes
Ingredients
- 1 large sweet potato, diced
- 2 medium russet potatoes, diced
- 1 yellow onion, diced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 teaspoons garlic powder
- 1 teaspoon thyme
- 2 tablespoons olive oil
- Olive oil spray, as needed
Instructions
- Dice the sweet potato, russet potatoes, and onion into similarly sized small chunks; avoid very small onion pieces that might burn.
- Toss the potatoes and onion with 2 tablespoons olive oil, salt, pepper, garlic powder, and thyme until evenly coated.
- Place the mixture in an even layer in the air fryer basket.
- Air fry at 400°F for 20–30 minutes, checking every 5–10 minutes. Stir and lightly spray with olive oil spray if needed to help crisp the tops.
- When finished, the hash should be crisp on the outside and tender inside without being burnt.
Nutrition
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