Prep the potatoes. Wash and cube potatoes into even 1/2-inch pieces for quick, even cooking. If using russets, you can peel them or leave the skin on. Pat dry with a towel—dry potatoes get crispier.

Preheat the air fryer. Set it to 390–400°F (200–205°C) for 3–5 minutes. A hot basket helps build that golden crust.

Season and oil. In a large bowl, toss potatoes, onion, bell pepper, and garlic with olive oil, smoked paprika, garlic powder, onion powder, thyme, salt, and pepper until evenly coated.

Cook the meat. If using raw sausage or bacon, air fry it first at 380°F (193°C) for 6–8 minutes, shaking halfway, until browned. Remove, drain on paper towels, and leave a light layer of rendered fat in the basket if you like extra flavor. If using pre-cooked or plant-based options, you’ll add them later.

Air fry the veggies. Add the seasoned potato mixture to the basket in a mostly single layer. It’s okay if there’s a bit of overlap, but avoid packing it tight. Air fry at 390–400°F for 12–15 minutes, shaking every 5 minutes.

Add the protein. Stir in the cooked sausage or bacon (or plant-based sausage). If adding kale or spinach, fold it in now. Air fry another 4–6 minutes, shaking once, until the potatoes are crisp with browned edges and the greens are wilted.

Taste and finish. Add more salt and pepper if needed. For extra richness, sprinkle on a little shredded cheddar or pepper jack and let it melt for 1–2 minutes in the warm basket.

Top with eggs. Serve hot with fried, poached, or soft-scrambled eggs on top. Add green onions, parsley, or a dash of hot sauce.