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Air Fryer Breakfast Potatoes

Air Fryer Breakfast Potatoes are crispy, flavorful and super simple to make. If you're into delicious breakfast side dishes, then this is the recipe for you!
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Servings 6 Servings



Homemade Hollandaise

  • ½ cup butter
  • cup heavy cream 35%
  • 3 egg yolks
  • 1 teaspoon mustard yellow or dijon
  • 1 tablespoon lemon juice
  • hot sauce - 3 to 5 dashes
  • fresh dill or green onions if desired

Breakfast Potatoes

  • 1 ½ pounds Yukon gold potatoes small and diced
  • 2-3 tablespoons vegetable oil peanut, corn, canola or safflower oil
  • 1 cup white onions diced, ½ inch
  • 2 large bell peppers seeded, ½ inch and diced
  • 2 cloves garlic minced
  • 2 tablespoons butter
  • 1 teaspoon creole seasoning
  • ¼ teaspoon black pepper
  • salt to taste


  • Gather and measure all of your ingredients.
    Overhead photo of all the ingredients.
  • In a large bowl, add diced vegetables to the diced potatoes.
    Diced vegetables are added to a large bowl.
  • Toss the potatoes in oil, sprinkle with seasonings and give it a good stir. Make sure all the potatoes are well-coated in the oil and seasoning.
    Ingredients are mixed well.
  • Preheat air fryer to 425 degrees and then spray the air fryer basket.
    Ingredients are placed inside an air fryer basket.
  • Air Fry the breakfast potatoes for 25 minutes or until crispy. Stir the potatoes halfway through.
    Ingredients are cooked and resting inside an air fryer basket.
  • This step is optional, but it’s delicious all the same. Toss air-fried potatoes in melted butter.
    Breakfast potatoes served inside a large white bowl.
  • Garnish with hollandaise sauce when serving.
    Breakfast potatoes drizzled with hollandaise sauce and served with bacon and egg.
  • Serve and enjoy every bite!
    Closeup photo of a forkful of breakfast potatoes.

Homemade hollandaise directions.

  • If using a package of hollandaise sauce, follow the directions. If making homemade hollandaise sauce with a double boiler, add water, turn it up to high and bring water to a boil.
    While potatoes are browning, begin making the hollandaise sauce. Check to see if the water in the double boiler is boiling. If using a heavy-bottomed saucepan, place it on medium-low heat. Whichever method you use, melt the butter first. Add heavy cream. Then add egg yolks, lemon juice, hot sauce (if using) and mustard until blended. Continue to cook, whisking constantly, until mixture has thickened. Watch the pot doesn't get too hot. Don't let the sauce vigorously boil. You can take the pot on and off the double boiler, or element, as needed. When sauce thickens, remove it from the heat.


I like to leave the skins on the potatoes since Yukon gold potato skins are thin and easy to eat. You can peel your potatoes or use other potatoes in their place. I also suggest red potatoes for this recipe.
You can skip the additional butter added at the end but it sure does make these potatoes extra decadent.
If you don’t have creole seasoning, cajun seasoning or blackening seasoning works well too. You can also just use some paprika, salt, and pepper!


Serving: 1Serving