Description
A quick and flavorful Potato Egg Scramble featuring golden sautéed potatoes, fresh bell peppers, onions, and creamy cheddar cheese. This hearty breakfast dish is easy to prepare and perfect for a satisfying start to your day.
Ingredients
Scale
Vegetables and Eggs
- 3 medium russet or Yukon gold potatoes, peeled and diced into small cubes
- 1 medium onion, chopped
- 1 medium bell pepper, chopped
- 6 large eggs
Dairy and Fats
- 1/2 cup shredded cheddar cheese
- 2 tablespoons olive oil or butter
Seasonings
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prep the Ingredients: Wash, peel, and dice the potatoes into small cubes. Chop the onion and bell pepper into small, uniform pieces to ensure even cooking.
- Cook the Potatoes: Heat olive oil or butter in a skillet over medium heat. Add the diced potatoes and season with salt. Cook for 10 to 12 minutes, stirring occasionally, until the potatoes turn golden brown and are tender when pierced with a fork.
- Add Vegetables: Add the chopped onions and bell peppers to the skillet with the potatoes. Sauté together until the onions become translucent and the peppers soften, about 4 to 5 minutes.
- Whisk the Eggs: In a medium bowl, whisk the eggs thoroughly with salt and freshly ground black pepper until the mixture is frothy and slightly bubbly.
- Combine Everything: Pour the whisked eggs over the sautéed vegetables and potatoes in the skillet. Gently fold the mixture continuously until the eggs are cooked through but still soft and creamy. Sprinkle shredded cheddar cheese over the top during the last minute of cooking to allow it to melt.
- Serve It Up: Remove the skillet from heat. Serve the potato egg scramble immediately while hot, optionally garnished with fresh herbs like parsley or extra cheese for added flavor.
Notes
- Use Yukon gold potatoes for a creamier texture or russet potatoes for a crispier bite.
- Feel free to substitute cheddar with your favorite cheese such as Monterey Jack or mozzarella.
- For added flavor, you can add spices like paprika or garlic powder to the eggs before cooking.
- This dish can be made ahead by prepping the vegetables and partially cooking the potatoes.
- Leftovers can be refrigerated for up to 2 days and reheated gently on the stovetop.
