Cheesy Potato Egg Scramble (Printer-friendly)
Fluffy eggs, golden potatoes, and melted cheddar come together in this hearty 30-minute morning dish.
# What You’ll Need:
→ Vegetables
01 - 2 medium russet potatoes, peeled and diced (about 2 cups)
02 - 1 small yellow onion, diced
03 - 1/2 red bell pepper, diced
04 - 2 tablespoons chopped fresh chives (optional)
→ Dairy & Eggs
05 - 6 large eggs
06 - 1/4 cup whole milk
07 - 1 cup shredded cheddar cheese
08 - 2 tablespoons unsalted butter
→ Seasonings
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
11 - 1/4 teaspoon smoked paprika (optional)
→ Oil
12 - 1 tablespoon olive oil
# How to Make It:
01 - In a large nonstick skillet, heat the olive oil and 1 tablespoon butter over medium heat.
02 - Add the diced potatoes and cook, stirring occasionally, for 8–10 minutes until golden and starting to soften.
03 - Add the onion and bell pepper; cook for 4–5 minutes until the vegetables are soft and potatoes are cooked through. Season with salt, pepper, and smoked paprika.
04 - In a medium bowl, whisk together the eggs and milk until combined.
05 - Push the vegetables to one side of the skillet and add the remaining 1 tablespoon butter to the empty side.
06 - Pour the egg mixture into the buttered side of the pan. Allow to set slightly, then gently scramble, gradually mixing in the vegetables as the eggs cook.
07 - When eggs are just set but still creamy, sprinkle the shredded cheese evenly over the scramble.
08 - Cover the skillet for 1–2 minutes to allow the cheese to melt, then gently fold everything together.
09 - Remove from heat, garnish with fresh chives if desired, and serve hot.
# Expert Tips:
01 -
- The potatoes get crispy and golden while staying tender inside
- Everything cooks in one pan so cleanup is minimal
- It's substantial enough to keep you full for hours
02 -
- Dont rush the potatoes, they need time to develop that golden crust
- Remove the eggs from heat while they still look slightly undercooked
- Leftovers reheat surprisingly well in the microwave
03 -
- Cut your potatoes into evenly sized cubes so they cook at the same rate
- A well seasoned skillet makes all the difference with scrambled eggs