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Tex-Mex Hash Browns
1 lb potatoes, peeled and cubed; 1 tbsp olive oil; 1 red bell pepper, seeded, cut in 1” pieces; 1 small
onion, cut in 1” pieces; 1 jalapeno pepper, seeded, cut in 1” rings
seasoning mix: 1/2 tsp olive oil; 1/2 tsp taco seasoning mix; 1/2 tsp ground cumin; salt & ground
black pepper to taste
- Soak potatoes in cool water for 30 minutes.
- Preheat the Air Fryer to 320°F.
- Drain the potatoes, dry them with a clean towel, and transfer to a large bowl.
- Drizzle 1 tbsp 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 360°F.
- 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.
Zucchini Chips
1 cup bread crumbs, 3/4 cup grated cheese, 1 medium zucchini, sliced, 1 egg, beaten, cooking spray
- Preheat Air Fryer to 350°F.
- Combine bread crumbs and grated cheese on a plate.
- Dip zucchini slice in egg, then coat with the bread crumbs & cheese mixture.
- Place them on a cooking rack and lightly spray with cooking spray.
- Place the slices in the bottom of the Air Fryer basket without overlapping.
- Cook for 8 minutes, flip with tongs, cook for 4 more minutes.
- Remove and repeat with the remaining slices.
Italian Meatballs
2 tbsp olive oil; 1 medium shallot, minced; 3 cloves garlic, minced; 1/4 cup bread crumbs; 2 tbsp milk;
1 lb lean ground beef; 1 large egg, lightly beaten; 1/4 cup finely chopped fresh flat-leaf parsley; 1 tbsp
chopped rosemary; 1 tbsp chopped thyme; 1 tbsp Dijon mustard; 1/2 tsp salt
- Preheat air-fryer to 400°F. Heat oil in a medium nonstick pan over medium-high heat. Add shallot
and cook until softened, 1 to 2 minutes. Add garlic and cook just until fragrant, 1 minute. Remove
from heat.
- In a large bowl, combine bread crumbs and milk. Let stand 5 minutes.
- Add cooked shallot and garlic to bread crumbs mixture, along with beef, egg, parsley, rosemary,
thyme, mustard, salt and mix well.
- Shape mixture into 1.5” balls, place them in a single-layer in the air-fryer basket. Cook at 400°F until
lightly browned and cooked-through, approx. 10 minutes. Remove and keep warm. Repeat with
remaining meatballs.
- Serve warm meatballs as an appetizer or over pasta, rice, or spiralized zoodles for a main dish.
MY RECIPES
RECIPES
