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Cheesy Potato Egg Scramble

A delightful scramble of eggs, potatoes, and cheese, perfect for family breakfasts or cozy evenings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large eggs Fresh for the best flavor.
  • 2 medium potatoes Peeled and diced into small cubes.
  • 1 cup shredded cheese Cheddar works wonderfully, but feel free to mix it up!
  • 1 tablespoon olive oil For sautéing the potatoes.
  • 1/2 teaspoon salt Adjust according to your taste.
  • 1/4 teaspoon black pepper For a gentle kick.
  • 1/4 teaspoon paprika Optional, for added flavor.
  • 1 each green onion Chopped, for garnish.
  • to taste fresh herbs Optional, such as parsley or cilantro, for enhanced flavor.

Method
 

Preparation
  1. Start by peeling and dicing the potatoes into small cubes. Rinse them under cold water to remove excess starch.
  2. In a large skillet, heat the olive oil over medium heat. Add the diced potatoes, salt, black pepper, and paprika. Stir well to coat the potatoes in oil. Cook for about 10-12 minutes, stirring occasionally, until they are golden brown and tender.
  3. In a bowl, crack the eggs and whisk them until well combined.
Cooking
  1. Once the potatoes are cooked, reduce the heat to medium-low. Pour the eggs over the potatoes, allowing them to spread evenly. Let them cook undisturbed for about 1 minute.
  2. Gently stir the eggs and potatoes together. As the eggs begin to set, sprinkle the shredded cheese on top and continue cooking until the eggs are softly scrambled, about 2-3 more minutes.
  3. Once cooked to your liking, remove from heat. Top with chopped green onions and your choice of fresh herbs. Serve warm and enjoy!

Notes

Feel free to swap cheddar for any cheese you prefer—mozzarella or feta can be delightful options. Consider adding bell peppers or spinach for extra nutrition! Avoid overcooking the eggs; they should be soft and fluffy. Let leftovers cool completely before storing in an airtight container; they will keep for about 3 days.