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Recipe Card
ingredients
- 2 russet potatoes
- Ice water, for soaking
- 2 tablespoons olive oil
- Garlic powder, to taste
- Onion powder, to taste
- Kosher salt and freshly ground black pepper, to taste
- Oregano, to taste
- Canola oil spray
- 3 large eggs
- 1 tablespoon unsalted butter
- ½ cup frozen or fresh peppers
- ⅓ cup EPIC uncured bacon bits
- ½ cup cheese of choice
Method
Step 1
Soak the russet potatoes in water and ice for 30 minutes to remove excess starch.
Step 2
After the 30 minutes, drain the potatoes and pat them dry. Cut them into small cubes.
Step 3
In a bowl, season the potato cubes with olive oil, garlic powder, onion powder, salt, pepper, and oregano. Mix well to ensure all the potatoes are coated.
Step 4
Spray the air fryer liner (optional to use a air fryer liner) with canola oil to prevent sticking. Place the seasoned potato cubes in the air fryer at 390°F (200°C) and cook for 15 minutes, or until they are crispy on the edges.
Step 5
Meanwhile, scramble the 3 large eggs in a separate bowl.
Step 6
Heat a pan on the stove over medium heat and melt butter.
Step 7
Add the frozen or fresh peppers to the pan and cook until they are softened.
Step 8
Once the peppers are cooked, add the scrambled eggs to the pan and cook them almost all the way through.
Step 9
Once the potatoes are done, add them to the pan with the eggs and peppers.
Step 10
Mix everything together in the pan, then add the EPIC uncured bacon bits (about ⅓ cup) and continue fully mix everything.
Step 11
Finally, add the ½ cup of cheese to the pan and mix until it's melted.
Step 12
Once everything is cooked and well mixed, remove from heat and let it cool slightly and then it’s ready to be served.