Air Fryer Sweet Potato Breakfast Hash

Crisp-edged sweet potatoes and tender peppers are seasoned with paprika, then topped with eggs for a colorful, satisfying breakfast hash.

Prep: 10 min · Cook: 20 min · Yield: 2 · Method: Air Fryer

Ingredients

• 2 medium sweet potatoes
• 1 medium bell pepper
• 0.5 medium onion
• 1 tablespoon olive oil
• 1 teaspoon paprika
• 0.75 teaspoon kosher salt
• 0.25 teaspoon black pepper
• 4 large eggs

Cooking instructions

1. Preheat the air fryer to 390°F. Peel the sweet potatoes and cut them into 1/2-inch cubes. Remove the stem and seeds from the bell pepper and cut it into 1/2-inch pieces. Dice the onion. (about 5 min) — 390°F
2. Toss the sweet potatoes, bell pepper, and onion with the olive oil, paprika, salt, and black pepper. Spread the vegetables in the air-fryer basket in an even layer. (about 2 min) — 390°F
3. Air-fry for 15 minutes, shaking the basket halfway through, until the sweet potatoes are tender and lightly browned. (about 15 min) — 390°F
4. Make four wells in the vegetables and crack an egg into each well. Air-fry for 3 to 5 minutes, until the egg whites are fully set and the yolks reach your preferred doneness. For food safety, cook until the yolks are firm, or use pasteurized eggs if serving them runny. (about 5 min) — 390°F
5. Serve immediately while hot. (about 1 min) — 390°F