Description
A hearty and flavorful Potato Egg Scramble featuring tender potatoes, sautéed onions and bell peppers, fluffy scrambled eggs, and melted cheddar cheese. Perfect for a satisfying breakfast or brunch, this easy one-pan dish combines simple ingredients into a warm and comforting meal.
Ingredients
Scale
Potatoes
- 2 large Russet or Yukon Gold potatoes, washed, peeled, and diced into small cubes
Vegetables
- 1 medium onion, chopped
- 1 bell pepper, chopped
Eggs & Dairy
- 6 large eggs
- 1/2 cup shredded cheddar cheese (optional)
Oils & Seasonings
- 2 tablespoons olive oil or butter
- Salt, to taste
- Black pepper, to taste
Instructions
- Prep the Ingredients: Wash, peel, and dice the potatoes into small cubes. Chop the onion and bell peppers into small pieces to ensure even cooking.
- Cook the Potatoes: Heat olive oil or butter in a skillet over medium heat. Add the diced potatoes and season with salt. Cook for 10 to 12 minutes, stirring occasionally, until the potatoes are golden brown and tender.
- Add Vegetables: Stir in the chopped onions and bell peppers with the potatoes. Sauté the mixture until the onions become translucent and the peppers soften, about 3 to 5 minutes.
- Whisk the Eggs: In a bowl, whisk the eggs together with salt and black pepper until the mixture is frothy and well combined, ensuring a light scramble.
- Combine Everything: Pour the whisked eggs over the sautéed vegetables and potatoes in the skillet. Gently fold the eggs with the vegetables until the eggs are cooked through but still soft and creamy. Sprinkle the shredded cheddar cheese on top and allow it to melt slightly before removing from heat.
- Serve It Up: Transfer the scramble to plates and serve hot. Garnish with fresh herbs like parsley or extra cheese if desired for added flavor and presentation.
Notes
- Use Yukon Gold potatoes for a creamier texture or Russet potatoes for a flakier result.
- Adjust the quantity of cheese or omit for a dairy-free version.
- Add herbs such as parsley or chives for brightness.
- Cook potatoes thoroughly for best texture; undercooked potatoes can be hard inside.
- Leftovers can be refrigerated for up to 2 days and reheated gently.
