Try this Egg Scramble with Air Fryer Potatoes when you want a savory, filling breakfast that’s simple to prepare.
Air fryers make cooking potatoes incredibly convenient. I’ve always loved potatoes—whether pan-fried on the stovetop or roasted in the oven—but the air fryer is a faster, lower-oil option that still yields crisp results. If you prefer stovetop or oven methods, classic skillet breakfast potatoes or seasoned roasted potatoes are great alternatives, but for speed and crunch the air fryer can’t be beat.
This Egg Scramble with Air Fryer Potatoes has been on repeat at my house lately. It’s a carb-forward breakfast that keeps you satisfied through the morning — which for me means no mid-morning fridge raids.
Crispy potatoes topped with scrambled eggs loaded with spinach and fresh tomato, plus a scoop of salsa and optional hot sauce — it’s an easy, flavorful way to start the day.
What kind of air fryer should you use?
You don’t need an expensive model to get crispy potatoes. A compact, budget-friendly air fryer works well and takes up less counter space. I use a small compact model that was affordable and has performed reliably for everyday use. If you prefer, there are larger or more feature-rich models available, but great results are possible with a simple unit.
Egg Scramble with Air Fryer Potatoes
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Ingredients
Air Fryer Potatoes
- 2 cups diced potatoes, prefer yellow or gold potatoes
- 1/2 tsp olive oil, extra virgin, optional
- 1/2 tsp salt
- 1/2 tsp pepper
Egg Scramble
- cooking fat of choice, to prevent sticking — olive oil spray or ghee work well
- 2 eggs
- 2 cups spinach
- 1/2 medium tomato
- salt and pepper
- 2 tbsp store-bought salsa
- Optional: hot sauce
Instructions
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Toss the diced potatoes with olive oil, salt, and pepper. Air fry at 400°F (about 200°C) for 10 minutes. If your fryer has a basket, pause at 10 minutes to shake the basket so the potatoes cook evenly, then continue cooking for another 10–15 minutes. Total air fryer time should be about 20–25 minutes, until potatoes are crispy and cooked through.
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When the potatoes are nearly done, heat a skillet over medium or medium-low and add your chosen cooking fat (a quick spray of olive oil or a bit of ghee works well).
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Whisk the eggs in a bowl with a splash of water for extra fluffiness.
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Pour the eggs into the hot pan and season with salt and pepper. As the eggs begin to set, add the spinach and chopped tomato. Reduce heat to low, stir, and cover for 1–2 minutes until the spinach wilts and the eggs finish cooking.
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Serve by layering the potatoes on the plate, topping with the egg scramble, and adding salsa and hot sauce if desired. Enjoy!
Notes
You can omit the oil when air-frying the potatoes for a lower-fat option. The texture will be slightly drier, but the potatoes still work well when layered under the egg scramble and toppings.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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