This Breakfast Air Fryer Hasselback Potatoes Recipe is sure to become your new breakfast obsession! Russet potatoes are thinly sliced, seasoned, and roasted until golden brown. Then, they’re topped with eggs, cheese, and bacon for a breakfast of your dreams!
Why Are They Called Hasselback Potatoes?
The name hasselback comes from a restaurant in Stockholm, Sweden known as Hasselbacken. It is said that the restaurant invented the recipe for hasselback potatoes in the 1950s.
The recipe was then introduced in various cookbooks throughout the years and became extremely popular around 2011. If you’ve never tried a hasselback potatoes recipe, you’re in for a treat!
Ingredients
Below is an overview of the ingredients and instructions. Be sure to scroll down to the recipe card below for the complete details and nutrition information!
- Potatoes – I recommend using Russet potatoes for this recipe, but Yukon gold potatoes work well, too.
- Butter – Use unsalted butter or bacon rendering to add flavor and help the seasonings cling to the potatoes. Olive oil will also work, but the flavor will be slightly different.
- Seasonings – Garlic salt and black pepper are all you need!
- Eggs – Use hard-boiled eggs, and shred them to pieces.
- Cheese – For the best results, use a block of your favorite cheese, and grate it yourself.
- Bacon – I like to use cooked bacon and crumble it to pieces. However, bacon bits are a great alternative if you’re short on time.
- Garnishes – Green onions and chopped fresh parsley add a nice pop of color and a vibrant, refreshing taste.
How to Cut Hasselback Potatoes
The key to creating hasselback potatoes is to avoid cutting all the way through. To help prevent this, we arrange wooden spoons on either side. These help hold the potato in place and signal you to stop cutting!
To cut the potatoes, simply place your knife across the tip, width-wise. Then, slice in a downward motion, stopping when you reach the spoon.
Next, move the knife over about ¼ to ⅛ inch, and repeat. This creates a fanning effect, allowing the butter mixture to seep down into the potato.
Make sure to create thin slices all the way across the potato! Otherwise, you won’t achieve the golden, crisp exterior we’re looking for with this recipe.
How to Make This Air Fryer Hasselback Potatoes Recipe
Before you begin, grease your air fryer basket with butter or cooking spray.
- Prepare the potatoes. Wash the potatoes, and pat them dry. Then, place two wooden spoons, chopsticks, or skewers on either side of each potato. Slice across the potatoes widthwise, stopping when you hit the chopsticks.
- Microwave. Place the sliced potatoes on a plate. Then, cover them with a wet paper towel, and microwave until slightly soft.
- Prepare the seasonings. While the potatoes cook, whisk the melted butter, garlic salt, and pepper in a bowl.
- Air Fry. Arrange the potatoes in a greased air fryer basket, leaving space between each one. Then, brush the butter mixture on top and between each slice. Air fry until the potatoes are tender all the way through.
- Top. Arrange the shredded cheese, bacon, boiled eggs, and garnishes on top. Serve warm!
Serving Suggestions
This recipe is meant to be served as a complete meal on its own. However, you can easily pair it with options like fresh fruit, fruit salad, scrambled eggs, cooked bacon, or sausage for a complete breakfast spread!
Variations
There are endless variations of this hasselback potato recipe. Feel free to get creative with all your favorite toppings! Some great options include:
- Buffalo Chicken Dip
- Shredded Chicken, Broccoli, and Cheese
- Garlic and Fresh Rosemary
Can I Make This Recipe Ahead of Time?
If you want to prepare in advance, I recommend leaving off the toppings. Once cooled, leftover potatoes can be transferred to an airtight container and stored in the refrigerator for two to three days. You can also prepare the eggs in advance, and store them in the fridge for up to one week.
When you’re ready to eat, warm your potatoes in the microwave, oven, or air fryer. Then, add your toppings, and enjoy!
More Breakfast Recipes
Breakfast Hasselback Potatoes Recipe
Equipment
- 1 small bowl
Ingredients
- 4 small-medium russet potatoes 6-7 ounces 190-200 grams
- 3 Tablespoons butter or bacon renderings
- 1 teaspoon garlic salt
- 1/2 teaspoon black pepper
- 2 hard boiled eggs, grated
- 1 cup shredded cheese
- 8 slices or 1 cup crumbled cooked bacon
- Garnish – 2 green onions, sliced
- 1 Tablespoon chopped fresh parsley
Instructions
- Wash the potatoes and dry them. Take two wooden spoons or chopsticks and place them on either side of each potato as you thinly slice them into “1/8” to 1/4” slices. This will create a “stop” for the knife so we don’t cut all the way through the potato.
- Place the sliced potatoes on a plate. Cover the potatoes with a wet paper towel and microwave for five minutes. By pre-cooking the potatoes in the microwave, the total cooking time is reduced.4 small-medium russet potatoes
- While the potatoes are in the microwave, whisk together the melted butter, garlic salt, and black peppers in a small bowl. Set aside.3 Tablespoons butter or bacon renderings, 1 teaspoon garlic salt, 1/2 teaspoon black pepper
- Place the microwaved potatoes in the air fryer basket, keeping space between each potato.
- Brush the butter mixture over each potato. Try to brush in between the slices too.
- Return the air fryer basket to the air fryer. Set the air fryer temp to 380°F. The potatoes can be in the air fryer as it preheats. Air fry for 10-12 minutes or until the center of the potato is cooked through. Promptly remove the air fried potatoes from the air fryer to a platter or individual plates.
- Top with shredded cheese, bacon, shredded hard boiled eggs. Garnish with green onions and parsley. Serve immediately.2 hard boiled eggs,, 1 cup shredded cheese, 8 slices or 1 cup crumbled cooked bacon, Garnish – 2 green onions,, 1 Tablespoon chopped fresh parsley
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