Description
This Potato Egg Scramble is a hearty and delicious breakfast dish featuring golden crispy potatoes, sautéed vegetables, and fluffy scrambled eggs, all cooked together in one skillet. It’s an easy-to-make, comforting meal perfect for starting your day with a nutritious and flavorful boost.
Ingredients
Scale
Potatoes and Vegetables
- 2 medium russet or Yukon Gold potatoes, diced into small cubes
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/4 cup diced onion
- 1/4 cup diced bell pepper
Egg Mixture
- 4 large eggs
- 2 tablespoons milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
Optional Ingredients
- 1/2 cup shredded cheddar cheese (optional)
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Heat the fat: In a large skillet over medium heat, warm 1 tablespoon olive oil and 1 tablespoon butter until melted and shimmering.
- Cook potatoes: Add the diced potatoes in an even layer and cook for 10 to 12 minutes, stirring occasionally, until they become golden brown and tender.
- Sauté vegetables: Stir in the diced onion and bell pepper, cooking for another 3 to 4 minutes until softened and fragrant.
- Prepare egg mixture: In a bowl, whisk together 4 large eggs, 2 tablespoons milk, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon paprika until well combined.
- Cook eggs: Reduce the skillet heat to medium-low and pour the egg mixture evenly over the potatoes and vegetables. Gently stir and scrape the bottom of the pan occasionally as the eggs cook, about 4 to 6 minutes, until the eggs are softly set and cooked through.
- Add cheese and garnish: If using, sprinkle 1/2 cup shredded cheddar cheese over the top and allow it to melt. Finally, garnish with 1 tablespoon chopped fresh parsley and serve warm.
Notes
- For extra protein, add cooked breakfast sausage or diced ham to the scramble.
- You can use leftover roasted potatoes to reduce the cooking time.
- Adjust seasoning to taste before serving for best flavor.
