About this recipe
Crispy potatoes from the air fryer and eggs from a skillet make a full plate without a deep fryer or a long oven wait.
Four plates mean a generous pile of potatoes and two eggs each. Season the potatoes while they are hot so the salt sticks.
Cut the potatoes evenly so they cook at the same pace. Crowding the basket steams them instead of crisping.
POTATOES
Step 1
Toss diced potatoes with olive oil, salt, pepper, garlic powder, and paprika if using until evenly coated.
Step 2
Preheat the air fryer to 400°F for 3 minutes if your model recommends it.
Step 3
Arrange potatoes in a single layer (cook in two batches if crowded). Air fry at 400°F for 10 minutes.
Step 4
Shake the basket. Air fry at 400°F until the edges are deep golden and the centers are tender, 8 to 10 minutes more.
EGGS
Step 5
While the potatoes finish, heat a thin film of oil in a nonstick skillet over medium. Cook the eggs fried or softly scrambled until the whites are set and yolks are as firm as you like, about 3 to 5 minutes.
SERVE
Step 6
Divide potatoes among four plates. Top each with 2 eggs. Finish with herbs if using and a pinch more salt. Serve hot.
Tips
Pat diced potatoes dry before oiling. Surface moisture keeps them from crisping at 400°F.
Start the eggs when the potatoes have about 5 minutes left so both hit the plate hot.
Swaps
Yukon Gold potatoesSweet potatoes
Same dice size; air fry at 400°F until tender, often 2 to 3 minutes less.
Fried eggsSoft scrambled eggs
Same two eggs per plate; cook over medium-low until softly set.
Equipment
Air fryer · Nonstick skillet · Mixing bowl · Spatula
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