Air Fryer Taco Breakfast Potatoes

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Air Fryer Taco Breakfast Potatoes

The kind of breakfast potatoes you’d order at a restaurant, these easy breakfast potatoes are made with just a drizzle of olive oil and taco seasoning. The key to these crispy potatoes? The air fryer! 

Air Fryer Taco Breakfast Potatoes

In 2020, we had a lot of breakfasts at home. In years prior (before this pandemic that locked us down!), we always went out for brunch on the weekends. Since I cook all week long, I look forward to the weekends when we can go try new foods and…. I don’t have to cook! Brunch is one of our favorites, because it times perfectly with toddler nap times. A little park play, an 11:30am brunch, and home for 1pm nap!

Air Fryer Taco Breakfast Potatoes

One of the things I look forward to most about brunch are the breakfast potatoes. There’s something about scrambled eggs and potatoes that gets me up in the morning, haha. I love everything about breakfast potatoes and every restaurant does them differently.

There’s this one restaurant that has a Mexican breakfast bowl featuring “taco breakfast potatoes,” and since we haven’t been able to go out for brunches as much this year, I started making them at home and they’re just as good and crispy, without the frying used at the restaurant. These are a bit healthier, thanks to the air fryer!

Air Fryer Taco Breakfast Potatoes

How do you make breakfast potatoes in the air fryer?

  1. Preheat the air fryer to 400 degrees.
  2. Cube a pound of creamer potatoes.
  3. Toss potatoes with olive oil, taco seasoning, salt and pepper.
  4. Place in the air fryer basket and cook for 15-20 minutes or until crispy, shaking the basket halfway through.

And if you want to elevate this recipe, add a drizzle of something – a chili lime mayo, some hot sauce, or simply top them with fried eggs and enjoy!

Air Fryer Taco Breakfast Potatoes



Air Fryer Taco Breakfast Potatoes

Prep Time5 mins
Cook Time20 mins
Total Time25 mins


  • 1 pound creamer potatoes cubed
  • 1-2 teaspoons olive oil
  • 1/2-1 teaspoon taco seasoning depends on how seasoned you like the potatoes
  • salt and pepper
  • chopped cilantro to garnish


  • Preheat an air fryer to 400 degrees.
  • In a medium bowl, add the potatoes, olive oil, taco seasoning, salt and pepper and toss to coat. Place the potatoes in the air fryer basket and cook for 15-20 minutes or until crispy, shaking the basket halfway through. I found that 17-18 minutes was perfect for my preference.
  • Transfer the potatoes to a serving bowl, garnish with cilantro, and serve.

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Lloyd says:
I don't understand. This is presented on your web site as a Spiralizer recipe, but I don't see how you use the Spriralizer to cut the potatoes. It would be nice to have a product that could easily cut up fruits and vegetables like these potatoes, but I need to understand how to use it before I buy one. Thanks!
Meaghan says:
Hi Lloyd! Sorry for any confusion! This recipe is not spiralized!
Carrie says:
I did a test run today for Christmas and my 3yo keeps asking for more! They are so delicious! I used a 1-2tsp of seasoning but next time I will use at least 1tsp!
Meaghan says:
LOVE to hear this!!

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this is my third time packing a hospital bag, and I've never packed it this early buttttt with identical (mono-di) twins, they tend to come early, so I'm prepared! plus, with everything going on with my toddlers (sleep regressions, potty training, childcare shifts), the last thing I need to worry about is being ready for the hospital. 🥴 🏥⁣

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to note: some of the larger & last-minute items I write on a sticky note 🟨 and place it on top of the bag, so I remember and if Lu has to grab my bag, he knows what to add last minute! ⁣

Photo ID & Insurance card⁣
~ Wireless speaker⁣
~ Snacks for post-partum recovery⁣
~ Blanket & pillow⁣
~ Sleep gown & robe⁣
~ Nursing pillow⁣
~ Flip flops for shower⁣
~ Going home outfit (maternity sweats and nursing tank)⁣
~ Extra long iPhone charging cord⁣
~ @fridamom Peri Bottle⁣
~ Charged handheld fan⁣
~ Sleep mask⁣
~ Reuseable water bottle⁣
~ Grip socks⁣
~ Newborn going home outfit x 2⁣
~ Newborn sleep gown x 2⁣
~ Short-sleeve onesie x 2⁣
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DOPP KIT (all travel-sized)⁣
~ Face moisturizer⁣
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we're a month into summer and the zucchinis are LARGE. 👏🏼 they grow like weeds this time of year and there's only so much zucchini bread, soup, and fritters you can make - time to spiralize them! if you're new to spiralizing and not sure the best way to approach cooking spiralized zucchini, here are my top 3 ways to cook zoodles 👇🏼👇🏼👇🏼⁣

1️⃣ SAUTÉ -  this is my favorite way to enjoy zoodles. toss them over medium-high heat until al dente (with or without cooking oil.) the moment you notice them getting soggy, remove them from heat, drain into a colander, and pat dry. I recommend pouring a sauce on top instead of tossing with a sauce, to avoid extra wateriness. I LOVE a bolognese over zoodles.⁣

2️⃣ SIMMER - zucchini noodles don't get soggy in soups, they cook evenly and they are an easy way to add veggies into soups. just add them to the end of the cooking process (3 minutes is all you need to simmer until al dente.) think chicken "zoodle" soups and "zoodle" ramens! ⁣

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I'll admit, it's been a minute since I posted a spiralized zucchini meal on here, so I'm throwing it back (and bringing it back!) with this MEDITERRANEAN CHICKEN with SPIRALIZED VEGETABLES 🍅, originally made for the blog by my friend @skinnytaste! 🙏🏼⁣

I love the simplicity of this zoodle dish, it's one of those "what the heck am I going to make for dinner tonight?!" 🤔 kind of meals. you can bulk this up with some grains or some grilled potatoes, too!⁣

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