Recipes AirfryerAir Fryer Potato and Egg Volcanoes
These air fryer potato and egg volcanoes are a fun, hearty breakfast: creamy mashed-potato nests cradling a baked egg yolk, topped with melty cheese. They look impressive but are really just mashed potatoes and eggs.
The runny yolk is the 'lava' that oozes out when you cut in. A crowd-pleasing brunch dish or a cozy comfort breakfast.
Ingredients
Instructions
Make the mash
Boil or air fry the potato until tender, then mash with the butter, a little egg white, salt and pepper until smooth and shapeable.
Shape the volcanoes
Form the mash into mounds on parchment and press a well into the center of each. Place an egg yolk in each well.
Air fry
Top with cheese and oregano and air fry at 360°F for about 15–20 minutes, until the potato is golden and the yolk is set to your liking.
- A little egg white in the mash helps the volcanoes hold their shape.
- Cook less for a runny yolk, longer for set.
- Add cooked bacon or chives for extra flavor.
Frequently asked
How long do potato volcanoes take in the air fryer?
About 15–20 minutes at 360°F, depending on how set you want the yolk.
Can I use leftover mashed potatoes?
Yes — it's a perfect use for them. Just make sure the mash is firm enough to shape.
How do I get a runny yolk?
Check around 15 minutes — pull them as soon as the whites set but the yolk still jiggles.
