Scrambled Eggs and Air Fried Potato Hash
A high-protein breakfast with cheesy scrambled eggs and crisp air-fried potato hash.
Ingredients
Potato hash:
- 200 g russet potato diced
- 3 mL olive oil for the potatoes
- neutral oil spray for lightly coating the cooking surfaces
- salt to taste
- black pepper to taste
- paprika to taste
Eggs and serving:
- 300 g Egg Beaters
- 2 slices Velveeta cheese
- 8 mL Bolthouse Farms ranch dressing
- 10 mL no-sugar-added ketchup
- parsley optional garnish
Instructions
- Toss the diced potato with the olive oil, salt, black pepper and paprika.
- Lightly coat the air-fryer basket with oil spray. Air-fry the potatoes at 390°F for approximately 10–12 minutes, checking that they are tender inside. Continue cooking if needed; exact timing depends on the dice size and appliance.
- Lightly coat a pan with oil spray and place it over medium heat. Add the Egg Beaters and season with salt and black pepper. Gently stir as the eggs set.
- Add the cheese near the end of cooking. Continue scrambling until the eggs are set and the cheese is melted; avoid prolonged cooking after they are done.
- Plate the eggs and potatoes. Finish the potatoes with the measured ranch and ketchup and optional parsley.