Air Fryer Potato and Egg Cups

A savory, earthy, and comforting breakfast or snack featuring crispy potato nests filled with eggs and cheese, cooked in an air fryer.

Ingredients

• 2 medium Russet Potatoes, peeled and grated
• 1 tablespoon Olive Oil
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 1/2 teaspoon Garlic Powder
• 1/4 teaspoon Paprika
• 6 Large Eggs
• 1/2 cup Shredded Cheddar Cheese
• 3 slices Cooked Bacon or Ham (Optional), finely chopped
• 1 tablespoon Fresh Chives, finely sliced (for garnish)

Instructions

1. Grate the peeled potatoes. Wrap the shredded potatoes in a clean kitchen towel or cheesecloth and squeeze vigorously over the sink to remove as much moisture as possible.
2. Place the dried potato shreds into a medium bowl. Toss with olive oil, salt, black pepper, garlic powder, and paprika until evenly coated.
3. Place 6 silicone muffin cups into the air fryer basket. Divide the potato mixture evenly among the cups and press firmly into the bottom and up the sides to create a 'nest' shape.
4. Air fry the potato cups at 375°F (190°C) for 10 minutes, or until the edges are golden and starting to crisp.
5. Remove the basket. If using bacon or ham, sprinkle a small amount into the bottom of each potato nest.
6. Crack one egg into each potato cup, keeping the yolk intact or piercing it depending on preference.
7. Sprinkle a tablespoon of shredded cheddar cheese over each egg.
8. Return the basket to the air fryer and cook at 350°F (175°C) for 6 to 8 minutes, until the egg whites are fully set and opaque.
9. Let the cups sit in the silicone liners for 2 minutes before gently lifting them out.
10. Top each warm cup with fresh chives and serve immediately.

Notes

Moisture is the enemy: do not skip squeezing moisture out of the potatoes for a crunchier crust. Use similar-sized potatoes for even cooking. Can be customized with diced bell peppers, spinach, or sausage crumbles. Store in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer at 350°F for 3 to 4 minutes.