Use an air fryer to make this crispy, tasty potato hash featuring bell peppers and jalapenos with Tex-Mex seasoning.
Ingredients
- ½ pounds potatoes, peeled and: 1 piece (cut into 1-inch cubes)
- olive oil: 1 Tbsp
- red bell pepper, seeded and: 1 piece (cut into 1-inch pieces)
- onion: 1 piece (cut into 1-inch pieces)
- jalapeno, seeded and cut into 1-inch rings: 1 piece
- olive oil: 0.5 tsp
- taco seasoning mix: 0.5 tsp
- ground cumin: 0.5 tsp
- pinch salt and ground black pepper: 1 piece (to taste)
Metric Conversion
Stages of cooking
-
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.
