Air Fryer Breakfast Potatoes with Eggs and Spinach
A hearty and healthy breakfast featuring crispy air-fried potatoes topped with eggs and sautéed spinach. Perfect for a filling morning meal!
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Ingredients
Yields 4 servings
- (4) medium potatoes
- (1 tablespoon) olive oil
- (1 teaspoon) garlic powder
- (1 teaspoon) onion powder
- (1 teaspoon) paprika
- (1/2 teaspoons) salt
- (1/4 teaspoons) black pepper
- (4) large eggs
- (2 cups) fresh spinach
- (1/4 cups) grated Parmesan cheese (optional)
- Fresh parsley for garnish (optional)
Instructions
- 1
Preheat the air fryer to 400°F (200 °C).
- 2
Wash and dice the 4 medium potatoes into small cubes.
- 3
In a large bowl, toss the diced potatoes with 1 tablespoon olive oil, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated. Add 2/4 teaspoon salt.
- 4
Place the seasoned potatoes in the air fryer basket in a single layer. Cook for 15-20 minutes, shaking the basket halfway through, until the potatoes are golden brown and crispy.
- 5
While the potatoes are cooking, heat a non-stick skillet over medium heat. Add 2 cups fresh spinach and sauté for about 2-3 minutes until wilted. Set aside.
- 6
In the same skillet, crack 4 large eggs and cook to your desired doneness (sunny-side up, over-easy, or scrambled). Season with a pinch of salt and pepper.
- 7
Once the potatoes are done, remove them from the air fryer and place them on a serving platter. Top with the sautéed spinach and cooked eggs.
- 8
If desired, sprinkle with 1/4 cup grated Parmesan cheese and garnish with fresh parsley before serving.
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