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Tex-Mex Air Fryer Hash Browns

Use an air fryer to make this crispy, tasty potato hash featuring bell peppers and jalapenos with Tex-Mex seasoning.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 1 hour 5 minutes
Course lunch/dinner
Cuisine Mexican
Servings 4 people
Calories 735 kcal

Equipment

  • 1 Air Fryer
  • 1 Large Mixing Bowl
  • 1 Paring Knife
  • 1 Cutting Board
  • 1 Clean kitchen towel for drying potatoes

Ingredients
  

Main

  • 1 ½ pounds potatoes peeled and cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 1 red bell pepper seeded and cut into 1-inch pieces
  • 1 small onion cut into 1-inch pieces
  • 1 jalapeno seeded and cut into 1-inch rings
  • ½ teaspoon olive oil
  • ½ teaspoon taco seasoning mix
  • ½ teaspoon ground cumin
  • 1 pinch salt and ground black pepper to taste

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.

Notes

Thoroughly drying the potatoes after soaking is paramount for achieving maximum crispness; excess moisture will steam rather than fry. For optimal texture and browning, avoid overcrowding the air fryer basket, cooking in batches if necessary. The two-stage cooking process ensures potatoes cook through before crisping. Consider adding a squeeze of fresh lime juice and a sprinkle of chopped cilantro at the end to brighten the Tex-Mex flavors. For a richer dish, finish with a grating of Cotija cheese or a dollop of crema.