Enjoy the perfect combination of crispy and spicy with these Tex-Mex inspired air fryer hash browns. Made with a mix of potatoes, bell peppers, onions, and flavorful spices, these hash browns are a quick and easy breakfast or brunch option. The air fryer gives them a wonderfully crispy texture while maintaining a fluffy interior. Serve them alongside your favorite eggs, breakfast meat, or as a zesty side dish for any meal. This recipe is suitable for vegetarians and gluten-free diets.
Ingredients
- 2 large russet potatoes
- 1/2 green bell pepper, diced
- 1/2 red bell pepper, diced
- 1/2 yellow onion, diced
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- Salt and black pepper, to taste
Directions
- Preheat your air fryer to 400°F (200°C).
- Peel and grate the russet potatoes using a box grater or a food processor. Place the grated potatoes in a clean kitchen towel and squeeze out any excess moisture.
- In a large bowl, combine the grated potatoes, diced bell peppers, and onion. Drizzle with olive oil and sprinkle with chili powder, cumin, paprika, garlic powder, salt, and black pepper. Toss everything together until the potatoes and vegetables are well coated with the seasoning.
- Transfer the potato mixture into the air fryer basket and spread it out in an even layer. Cook for 15-18 minutes, or until the hash browns are golden brown and crispy. Shake the basket or use a spatula to flip the hash browns halfway through cooking to ensure even browning.
- Once done, remove the hash browns from the air fryer and let them cool for a couple of minutes before serving. Enjoy them hot and crispy as a delicious breakfast or side dish.
