Mexican Breakfast Potatoes
Breakfast·beginner

Mexican Breakfast Potatoes

Yield
Prep
Total
Serves 2 to 3
10m
25m
gluten-freedairy-freeveganvegetarianwhole30breakfastsideSpray SurfaceKid-FriendlyMeal-Prep
ClassicLoadedMexicanSee all on food page →

Here's a simple way to add southwestern flavor to your morning potatoes. Cumin and chili powder coat the potatoes before air frying. Find the full ingredient list, air frying directions, and finishing suggestions on this page.

Ingredients

For finishing (after cooking):

  • 2 tablespoons salsa
  • 2 tablespoons shredded pepper jack
  • 1 tablespoon fresh cilantro, chopped
  • squeeze lime
  • Hot sauce
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Season it upPairs with Simple Salt & Pepper, Rosemary Garlic, or Smoked Paprika & Brown SugarSee all seasonings →

Steps

  1. 01Soak, dry, toss with oil, cumin, chili powder, garlic powder, salt, and pepper.
  2. 02Ready for the air fryer.
  3. 03Top with salsa, pepper jack (or return to air fryer for 1 minute to melt), cilantro, lime, and hot sauce.
Cumin and chili powder go on before cooking so they toast into the potato surface. The heat activates the spices and deepens their flavor. The fresh toppings (cilantro, lime, salsa) go on after to contrast the warm, crispy base. This is breakfast burrito filling without the tortilla.
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How to Air Fry It

Temp
Cook
Prep
Flip?
400°F
15m
10m
Yes
  1. 01Preheat air fryer to 400°F (200°C).
  2. 02Wash and dice potatoes into small, uniform cubes.
  3. 03Toss potatoes with olive oil and the Simple Salt & Pepper or Rosemary Garlic seasoning.
  4. 04Place in the air fryer basket in a single layer.
  5. 05Cook for 15 minutes, shaking the basket vigorously halfway through.
  6. 06Check for tenderness and serve hot.

Lightly spray the basket or tray before cooking.

Recipe Notes

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Season it up

Pairs well

Meal Prep

Stores 5 days refrigerated. Reheat at 400°F (200°C) for 4-5 minutes. Potatoes re-crisp well at high heat.

Discussion

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