Air Fryer Sweet Potato Hash
Crispy diced sweet potatoes cook fast in the air fryer with bacon and smoked paprika for a savory, satisfying breakfast. Shaking the basket every few minutes ensures golden edges and tender centers without using a skillet. Great for brunch or meal prep with simple add-ins like peppers, onions, or eggs.
Equipment
- Air fryer
- Mixing bowl
- Knife
- Cutting board
- Sheet insert tray (optional)
Ingredients
- 2 large sweet potatoes cut into 1/2-inch cubes (about 4 cups)
- 2 slices bacon cut into small pieces
- 2 tablespoons olive oil
- 1 tablespoon smoked paprika regular paprika works too
- 1 teaspoon sea salt
- 1 teaspoon ground black pepper
- 1 teaspoon dried dill weed
Instructions
- Cut sweet potatoes into 1/2-inch cubes, keeping pieces as uniform as possible.
- In a large bowl, toss the sweet potato cubes with olive oil, smoked paprika, sea salt, black pepper, and dill weed.
- Add the chopped bacon and mix until everything is evenly coated.
- Preheat the air fryer to 400°F and, if available, line the basket with a sheet insert tray.
- Spread the mixture in a single layer in the air fryer basket.
- Cook for 20–25 minutes, shaking the basket every 5 minutes to prevent sticking and ensure even browning. If excess bacon fat accumulates halfway through, carefully drain some out.
- Cook until edges are golden and centers are tender; add 2–3 extra minutes if needed.
- Let rest 2–3 minutes before serving to allow steam to escape for maximum crispiness.
Notes
- For frozen diced sweet potatoes, add about 5 minutes to the cook time—no need to thaw.
- Add diced bell peppers and red onion during the last 10 minutes only to avoid overcooking.
- If swapping bacon for breakfast sausage, add an extra teaspoon of olive oil; follow the same timing and shaking schedule.
- Shake the basket every 5 minutes; skipping this step can leave the bottom layer soft or stuck.
- Reheat leftovers in the air fryer at 375°F for 8–10 minutes, shaking halfway, to restore crispiness.