Preheat the air fryer. Set to 390–400°F (200–205°C). Preheating helps the veggies crisp faster.

Prep the potatoes. Dice evenly into 1/2-inch cubes. If using russets, rinse and pat dry to remove excess starch. This helps browning.

Mix the veggies. In a large bowl, combine potatoes, bell peppers, zucchini, red onion, and mushrooms. Add oil, smoked paprika, garlic powder, onion powder, thyme, salt, and pepper. Toss until everything is well coated.

Air fry the base. Add the mixture to the air fryer basket in a mostly even layer. Avoid heavy crowding; work in batches if needed. Cook for 10 minutes.

Shake and continue. Shake the basket or stir with tongs. Cook another 7–10 minutes, until potatoes are tender and edges are crisp. Adjust time based on your air fryer model.

Add tomatoes (optional). If using cherry tomatoes, toss them in during the last 3–4 minutes to blister without bursting too much.

Optional eggs in the air fryer. Create small wells in the hash, crack eggs into them, and air fry at 350°F (175°C) for 4–6 minutes, or until whites are set and yolks are to your liking. Alternatively, fry or poach eggs on the stovetop while the hash finishes.

Finish and serve. Taste and adjust salt. Top with chopped herbs. Serve with hot sauce, salsa, or avocado. For extra protein, add black beans or crumbled feta.