Use an air fryer to make this crispy tasty potato hash featuring bell peppers and jalapenos with TexMex seasoning
Prep Time
20 mins
Dificult
Medium
Servings
1 hr 5 mins
Ingredients
Instructions
Soak potatoes in cool water for 20 minutes.
Preheat the air fryer to 320 degrees F (160 degrees C). Drain the potatoes
dry them with a clean towel
and transfer to a large bowl. Drizzle 1 tablespoon olive oil over the potatoes and toss to coat. Add them to the preheated air fryer basket. Set the timer for 18 minutes.
Put bell pepper
onion
and jalapeno in the bowl previously used for the potatoes. Sprinkle in 1/2 teaspoon olive oil
taco seasoning
ground cumin
salt
and pepper. Toss to coat.
Transfer potatoes from the air fryer to the bowl with the vegetable mixture. Return the empty basket to the air fryer and raise the temperature to 356 degrees F (180 degrees C).
Quickly toss the contents of the bowl to mix the potatoes evenly with the vegetables and seasoning. Transfer mixture into the basket. Cook for 6 minutes
shake the basket
and continue cooking until potatoes are browned and crispy
about 5 minutes more. Serve immediately.
Cook's Notes:
Make sure to use fresh potatoes as old ones don't crisp well.
Do not leave the seeds inside the peppers. They will burn and explode. If you want more heat
add extra jalapenos or use a spicier pepper like serrano or habanero.
