Delicious Potato Egg Scramble (Print-Friendly Version)
Soft eggs and golden potatoes combine with quick sautéed veggies for a flavorful morning meal.
# Ingredients You’ll Need:
→ Main
01 -
2 medium russet or Yukon gold potatoes, peeled and diced
02 -
6 large eggs
03 -
1 small yellow onion, finely chopped
04 -
1 medium bell pepper, seeded and diced
05 -
2 ounces cheddar cheese, shredded
→ Seasoning and Fat
06 -
2 tablespoons olive oil or unsalted butter
07 -
1/2 teaspoon kosher salt, plus more to taste
08 -
1/4 teaspoon freshly ground black pepper, plus more as needed
# How to Make It:
01 -
Wash, peel, and dice the potatoes into small cubes. Finely chop the onion and bell pepper.
02 -
Heat olive oil or butter in a large non-stick skillet over medium heat. Add diced potatoes and season with salt. Sauté for 10 to 12 minutes, stirring occasionally, until the potatoes are golden brown and tender.
03 -
Stir in the chopped onion and bell pepper. Cook for 3 to 4 minutes, stirring, until the onions are translucent and peppers begin to soften.
04 -
In a medium bowl, whisk together eggs with a pinch of salt and black pepper until fully blended and slightly frothy.
05 -
Reduce the skillet heat to medium-low. Pour whisked eggs evenly over the potato and vegetable mixture. Fold gently with a spatula until the eggs are mostly set but still slightly creamy.
06 -
Sprinkle shredded cheddar cheese over the eggs. Allow it to melt into the scramble, then transfer to plates and serve immediately, garnished with fresh herbs or an extra sprinkle of cheese if desired.
# Extra Tips:
01 -
For extra texture, the potatoes can be parboiled briefly before sautéing. Serve immediately for the best texture.