Description
A hearty and flavorful Potato Egg Scramble perfect for a quick and nutritious breakfast. This recipe combines golden sautéed potatoes with sautéed onions and bell peppers, scrambled eggs, and melty cheese, garnished with fresh herbs. Easy to prepare and customizable with your favorite veggies or proteins.
Ingredients
Scale
Vegetables
- 2 medium potatoes, peeled and diced small
- 1/2 small onion, chopped
- 1/2 bell pepper, chopped (any color)
Egg Mixture
- 4 large eggs
- 2 tablespoons milk or cream
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Other
- 2 tablespoons olive oil or butter
- 1/4 cup shredded cheddar or cheese of choice (optional)
- Chopped fresh parsley or green onions for garnish
Instructions
- Heat oil and cook potatoes: Heat the olive oil or butter in a large nonstick skillet over medium heat. Add the diced potatoes and cook for 10–12 minutes, stirring occasionally, until they are golden brown and tender.
- Add onions and bell pepper: Stir in the chopped onion and bell pepper, cooking for another 3–4 minutes until the vegetables are softened and fragrant.
- Prepare and add egg mixture: In a bowl, whisk together the eggs, milk, salt, and pepper. Pour this mixture over the cooked vegetables in the skillet. Let it sit undisturbed for about 30 seconds, then gently stir and fold the eggs until they are scrambled and just set.
- Add cheese and finish cooking: Sprinkle the shredded cheese over the eggs if using, and cook for an additional minute until the cheese melts smoothly into the scramble.
- Garnish and serve: Remove the skillet from heat and garnish with chopped fresh parsley or green onions before serving hot.
Notes
- For added protein or flavor, you can include cooked sausage, bacon, or mushrooms.
- Use leftover roasted potatoes to reduce cooking time.
- Serve with toast, avocado, or hot sauce on the side for a complete meal.
Nutrition
- Serving Size: 1 plate
- Calories: 330
- Sugar: 3g
- Sodium: 360mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 230mg
