Cheesy Potato Egg Scramble (Printable Version)
Fluffy eggs, golden potatoes, and melted cheddar come together in this hearty morning dish ready in 30 minutes.
# What You Need:
→ Vegetables
01 - 2 medium russet potatoes, peeled and diced
02 - 1 small yellow onion, diced
03 - 1/2 red bell pepper, diced
04 - 2 tablespoons chopped fresh chives
→ 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
→ Oil
12 - 1 tablespoon olive oil
# How to Make It:
01 - Heat olive oil and 1 tablespoon butter in a large nonstick skillet over medium heat until butter melts and coats the pan.
02 - Add diced potatoes to the skillet. Cook for 8–10 minutes, stirring occasionally, until golden brown and beginning to soften.
03 - Stir in diced onion and bell pepper. Cook for 4–5 minutes until vegetables are soft and potatoes are cooked through. Season with salt, pepper, and smoked paprika.
04 - Whisk together eggs and milk in a medium bowl until fully combined and uniform in color.
05 - Push vegetables to one side of the skillet. Add remaining 1 tablespoon butter to the empty side and let it melt.
06 - Pour egg mixture into the buttered area. Let set briefly, then gently scramble with a spatula, gradually incorporating the vegetables as eggs cook.
07 - When eggs are just set but still creamy, sprinkle shredded cheddar cheese evenly over the entire scramble.
08 - Cover skillet for 1–2 minutes until cheese melts completely. Uncover and gently fold everything together until well combined.
09 - Remove from heat immediately. Garnish with fresh chives if desired and serve hot while cheese is still melted.
# Expert Tips:
01 -
- Transforms humble ingredients into something that feels like a weekend treat any day of the week
- The potatoes get golden and crispy while staying tender inside, creating the best texture contrast
02 -
- Do not overcrowd the pan or the potatoes will steam instead of getting crispy and golden
- Resist the urge to overcook the eggs, they continue cooking slightly even after you remove them from heat
03 -
- Cut your potatoes into evenly sized cubes so they all finish cooking at the same time
- Keep the heat at medium, higher heat will burn the butter before the potatoes cook through