Description
A hearty and simple Potato Egg Scramble perfect for a quick and satisfying breakfast. This skillet dish combines golden sautéed potatoes, tender vegetables, and fluffy scrambled eggs, finished with melted cheddar cheese and fresh herbs for a delicious start to your day.
Ingredients
Scale
Vegetables and Potatoes
- 2 medium russet potatoes, peeled and diced
- 1/4 cup diced onion
- 1/4 cup diced bell pepper (any color)
Egg Mixture
- 4 large eggs
- 2 tablespoons milk or cream
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Cooking Fats and Garnish
- 1 tablespoon olive oil or butter
- 1/4 cup shredded cheddar cheese (optional)
- Chopped fresh parsley or chives for garnish (optional)
Instructions
- Cook Potatoes: In a large skillet, heat the olive oil over medium heat. Add the diced potatoes and cook for 8–10 minutes, stirring occasionally, until they are golden brown and tender.
- Sauté Vegetables: Add the diced onion and bell pepper to the skillet with the potatoes. Cook for an additional 3–4 minutes until the vegetables are soft and fragrant.
- Prepare Egg Mixture: In a bowl, whisk together the eggs, milk or cream, salt, and black pepper until fully combined and slightly frothy.
- Scramble Eggs: Pour the egg mixture into the skillet with the cooked potatoes and vegetables. Cook gently, stirring occasionally, until the eggs are just set and scrambled, about 2–3 minutes.
- Add Cheese and Garnish: Remove the skillet from heat. Sprinkle the shredded cheddar cheese over the top if using and let sit for 1 minute to melt. Garnish with fresh parsley or chives and serve immediately.
Notes
- You can use leftover roasted potatoes to save time.
- Add cooked bacon, sausage, or spinach for variations.
- This recipe doubles easily to serve a larger group.
Nutrition
- Serving Size: 1 plate
- Calories: 330
- Sugar: 3g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 215mg
