Why You’ll Love This Recipe
This Cheesy Potato Egg Scramble is a classic combination of flavors that is both delicious and filling. The crispy potatoes add texture, while the sautéed onions and bell peppers bring a savory sweetness. The eggs make everything come together, and the melted cheddar cheese takes this dish to the next level with creamy richness. It’s the perfect meal for a weekend brunch, a quick weekday breakfast, or even dinner!
Ingredients
- 4 medium-sized potatoes, diced
- 6 large eggs
- 1 cup shredded cheddar cheese
- 1 small onion, diced
- 1 bell pepper, diced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley, chopped (optional, for garnish)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prep the potatoes: Wash the potatoes and dice them into small cubes.
- Boil the potatoes: In a medium pot, bring water to a boil. Add the diced potatoes and cook for about 8-10 minutes, or until slightly tender. Drain the potatoes and set them aside.
- Sauté the vegetables: In a large skillet, heat the olive oil over medium heat. Add the diced onion and bell pepper, and sauté for about 3-5 minutes, or until the vegetables are soft.
- Add the potatoes: Once the vegetables are sautéed, add the drained potatoes to the skillet. Season with salt and pepper. Let them cook for an additional 5 minutes to get crispy on the outside.
- Beat the eggs: In a bowl, whisk the eggs until well combined. You can add a pinch of salt and pepper to taste.
- Combine: Pour the beaten eggs over the potato mixture in the skillet. Gently stir to combine.
- Add cheese: Sprinkle the shredded cheddar cheese on top. Continue cooking until the eggs are fully set and the cheese is melted, about 4-5 minutes.
- Serve: Remove from heat and let it cool for a couple of minutes. Garnish with freshly chopped parsley if desired.
Servings and Timing
- Servings: 4 servings
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
Variations
- Add protein: For a heartier meal, add cooked bacon, sausage, or even plant-based protein like tofu or tempeh.
- Spicy twist: Add some diced jalapeños or a dash of hot sauce to the eggs for a spicy kick.
- Veggie boost: Add other vegetables such as spinach, mushrooms, or zucchini for extra flavor and nutrients.
- Cheese variety: Try different types of cheese like Monterey Jack, feta, or pepper jack for a different flavor profile.
Storage/Reheating
- Storing: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in a skillet over low heat until warmed through, or use the microwave for a quick reheat. You may need to add a splash of water or milk to keep the eggs moist.
FAQs
Can I use frozen potatoes for this recipe?
Yes, you can use frozen diced potatoes if you’re short on time. Just be sure to thaw them beforehand for even cooking.
Can I make this dish ahead of time?
Yes, you can prep the potatoes and vegetables in advance. You can also cook the entire dish and store it in the fridge for up to 3 days. Just reheat when ready to serve.
Can I make this recipe dairy-free?
Yes, you can omit the cheddar cheese and use dairy-free cheese or skip the cheese entirely for a lighter, dairy-free option.
How do I make this scramble fluffier?
For fluffier eggs, whisk the eggs really well before pouring them into the skillet. You can also add a splash of milk or a plant-based milk substitute to the eggs for added fluffiness.
Can I make this recipe vegan?
Yes, you can make this recipe vegan by using tofu instead of eggs and vegan cheese instead of cheddar. You can also add nutritional yeast for a cheesy flavor.
Can I add other seasonings to the eggs?
Absolutely! Feel free to experiment with different spices like paprika, cumin, or Italian seasoning to enhance the flavor.
How do I get crispy potatoes?
Make sure to cook the potatoes in a hot skillet with enough oil to crisp them up. Let them cook without stirring too much to allow the outer layer to crisp.
Can I serve this dish with a side?
Yes, this scramble pairs well with avocado slices, toast, or a fresh fruit salad on the side.
Conclusion
This Cheesy Potato Egg Scramble is a simple, hearty, and flavorful dish that’s sure to please everyone. With crispy potatoes, tender eggs, sautéed veggies, and melted cheddar cheese, it’s a breakfast or brunch that will leave you feeling satisfied and energized. Whether you make it for a busy weekday morning or as part of a leisurely weekend brunch, this dish is guaranteed to become a new favorite. Enjoy!
Cheesy Potato Egg Scramble: An Incredible Ultimate Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Breakfast, Brunch
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This Cheesy Potato Egg Scramble combines crispy potatoes, sautéed veggies, scrambled eggs, and melted cheddar cheese into a hearty, satisfying dish. It’s perfect for breakfast, brunch, or even dinner, offering comfort and flavor in every bite.
Ingredients
4 medium-sized potatoes, diced
6 large eggs
1 cup shredded cheddar cheese
1 small onion, diced
1 bell pepper, diced
2 tablespoons olive oil
Salt and pepper to taste
Fresh parsley, chopped (optional, for garnish)
Instructions
- Wash and dice the potatoes into small cubes.
- Boil the potatoes in a medium pot for 8-10 minutes until slightly tender. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Sauté the diced onion and bell pepper for 3-5 minutes until softened.
- Add the drained potatoes to the skillet, season with salt and pepper, and cook for 5 minutes until crispy on the outside.
- Whisk the eggs in a bowl, adding a pinch of salt and pepper.
- Pour the beaten eggs over the potato mixture in the skillet. Stir gently to combine.
- Sprinkle shredded cheddar cheese on top and continue cooking until the eggs are fully set and the cheese is melted, about 4-5 minutes.
- Remove from heat, let cool for a couple of minutes, and garnish with fresh parsley, if desired.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheat in a skillet over low heat or use the microwave with a splash of water or milk to keep the eggs moist.
For a heartier version, add protein like bacon, sausage, or plant-based options such as tofu or tempeh.
Feel free to add other vegetables such as spinach, mushrooms, or zucchini for extra flavor and nutrients.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 16g
- Cholesterol: 250mg
