Potato Egg Scramble Recipe

Introduction

Potato Egg Scramble is a comforting and versatile breakfast dish that combines crispy potatoes with fluffy eggs and savory vegetables. Ready in just 25 minutes, it’s perfect for a hearty start to your day or a satisfying brunch with family and friends.

Ingredients

• 2 tablespoons olive oil or butter (for sautéing)
• 2 cups diced potatoes (about 2 medium potatoes; pre-cooked optional)
• 1/2 medium onion (diced)
• 1 whole bell pepper (chopped; any color)
• 1 clove garlic (minced)
• 6 large eggs (whisked with milk)
• 1/4 cup milk or heavy cream (adds fluffiness to eggs)
• 1/2 cup shredded cheese (cheddar, Monterey Jack, or your choice)
• Salt and pepper (to taste)
• 1/3 cup cooked meat (optional: bacon bits, ham, or sausage crumbles)
• 2 tablespoons fresh herbs (chopped chives, parsley, or green onions for garnish)

Instructions

1. Step 1: Dice the potatoes, onion, and bell pepper. Mince the garlic and whisk together the eggs with the milk or heavy cream in a bowl. If using cooked meat, have it ready.
2. Step 2: Heat the olive oil or butter in a large skillet over medium-high heat. Add the diced potatoes and cook until they are golden and crisp, about 8–10 minutes.
3. Step 3: Add the diced onion, minced garlic, and chopped bell pepper to the potatoes. Sauté for 3–4 minutes until the vegetables soften and become fragrant.
4. Step 4: Pour the egg mixture evenly over the cooked potatoes and vegetables in the skillet. Gently fold the mixture occasionally, allowing the eggs to cook softly and scramble.
5. Step 5: When the eggs are almost set, sprinkle the shredded cheese on top. Cover the skillet briefly to let the cheese melt, about 1–2 minutes.
6. Step 6: If using cooked meat, stir it in now to warm through. Season with salt and pepper to taste, then garnish with fresh herbs before serving.

Tips & Variations

• For a quicker version, use pre-cooked or frozen diced potatoes.
• Swap out bell pepper for other vegetables like spinach or mushrooms based on your preference.
• Add hot sauce or salsa for a spicy kick.
• Use a non-stick skillet to make scrambled eggs easier to fold and remove.

Storage

Store leftover Potato Egg Scramble in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop to avoid overcooking the eggs. It does not freeze well due to the texture of eggs and vegetables.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegetarian?

Yes, simply omit the cooked meat to keep the dish vegetarian. You can add extra vegetables or beans as a protein alternative.

Can I prepare this dish ahead of time?

You can dice the vegetables and prepare the egg mixture the night before for quicker cooking in the morning. However, it’s best to cook and eat the scramble fresh for the best texture and flavor.

Potato Egg Scramble Recipe

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★★★★★

4.7 from 61 reviews

• Author: Matteo
• Total Time: 25 minutes
• Yield: 4 servings 1x

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Description

This Potato Egg Scramble is a hearty and delicious breakfast dish combining crispy sautéed potatoes with fluffy scrambled eggs, vibrant vegetables, and melted cheese. Perfect for a quick and satisfying meal, it can be customized with your favorite cooked meats and fresh herbs for added flavor.

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Ingredients

Scale 1x2x3x

Vegetables

• 2 cups Diced potatoes (About 2 medium potatoes; pre-cooked optional)
• 1/2 medium Onion (Diced)
• 1 whole Bell pepper (Chopped; any color)
• 1 clove Garlic (Minced)

Egg Mixture

• 6 large Eggs (Whisked with milk)
• 1/4 cup Milk or heavy cream (Adds fluffiness to eggs)

Other Ingredients

• 2 tablespoons Olive oil or butter (For sautéing)
• 1/2 cup Shredded cheese (Cheddar, Monterey Jack, or your choice)
• Salt and pepper (To taste)
• 1/3 cup Cooked meat (optional Bacon bits, ham, or sausage crumbles)
• 2 tablespoons Fresh herbs (Chopped chives, parsley, or green onions for garnish)

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Instructions

1. Prep: Dice and prepare all vegetables including potatoes, onion, bell pepper, and mince the garlic. Whisk the eggs together in a bowl with the milk or heavy cream until smooth and fluffy.
2. Cook Potatoes: Heat olive oil or butter in a hot skillet over medium heat. Add the diced potatoes and sauté until they become crisp and golden brown, about 8-10 minutes.
3. Add Vegetables: To the skillet with potatoes, add diced onion, minced garlic, and chopped bell pepper. Cook for another 3-4 minutes until the vegetables are softened and fragrant.
4. Add Eggs: Pour the whisked egg mixture evenly over the sautéed potatoes and vegetables in the skillet. Gently fold and stir occasionally, cooking until the eggs start to set.
5. Finish with Cheese and Garnish: Sprinkle shredded cheese over the eggs, cover the skillet with a lid, and cook for 1-2 more minutes until cheese melts and eggs are fully cooked. Optionally, stir in cooked meat if using. Garnish with fresh chopped herbs before serving.

Notes

• You can pre-cook the potatoes by boiling or microwaving to reduce sautéing time.
• Use any type of cooked meat you prefer or skip for a vegetarian option.
• Adjust seasoning with salt and pepper to taste.
• For fluffier eggs, use heavy cream instead of milk.
• Serve with toast or fresh fruit for a complete breakfast.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Breakfast
• Method: Stovetop
• Cuisine: American

Keywords: potato egg scramble, breakfast recipe, easy scrambled eggs, sautéed potatoes, cheesy scramble