Cheesy Potato Egg Scramble: A Quick & Delicious Breakfast!
A quick and hearty potato egg scramble with crispy potatoes, fluffy eggs, and melted cheese—perfect for a satisfying breakfast without the long prep time.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Skillet
- Cuisine: American
- Diet: Vegetarian
Ingredients
2 tablespoons olive oil or butter
2 medium russet potatoes, diced into ½-inch cubes (about 2 cups)
1 small onion, diced
1 red bell pepper, diced (optional)
6 large eggs
¼ cup milk (or plant-based alternative)
1 cup shredded cheddar cheese (or preferred cheese)
2 tablespoons fresh chives or green onions, chopped
Salt and pepper to taste
½ teaspoon garlic powder
¼ teaspoon paprika (smoked paprika optional)
Instructions
1. Heat olive oil or butter in a large non-stick skillet over medium-high heat. Add diced potatoes and cook for 8–10 minutes, stirring occasionally, until crispy and golden.
2. Add diced onion and bell pepper to the skillet. Cook for 3–4 minutes until softened, then season with salt, pepper, garlic powder, and paprika.
3. In a bowl, whisk eggs and milk until well combined. Reduce heat to medium-low and pour eggs over the potato mixture.
4. Gently fold eggs and potatoes together until eggs are about 75% cooked but still slightly runny.
5. Sprinkle shredded cheese evenly over the top, cover, and cook for 1–2 minutes until cheese melts and eggs finish cooking.
6. Remove from heat, garnish with chives or green onions, and serve immediately.
Notes
Sweet potatoes can be substituted for russet potatoes for a nutritious twist.
For a meatier version, add about ¼ cup cooked bacon bits or diced ham.
Pat potatoes dry before cooking to help them crisp faster and more evenly.
Find it online: https://www.ketorecipesideas.com/cheesy-potato-egg-scramble/