Cheesy Potato Egg Scramble (Print View)
Fluffy eggs with tender potatoes and plenty of melted cheddar make this comforting morning dish.
# What You'll Need:
→ Vegetables
01 - 2 medium potatoes, diced into ½-inch cubes
02 - 1 small onion, diced
03 - 1 small bell pepper, diced
→ Eggs & Dairy
04 - 6 large eggs
05 - 1 cup shredded cheddar cheese (about 4 oz)
06 - 2 tbsp milk
07 - 2 tbsp butter or cooking oil
→ Seasonings
08 - ½ tsp salt
09 - ¼ tsp black pepper
10 - ¼ tsp smoked paprika
→ Garnish
11 - 2 tbsp chopped chives or green onions
# How to Make:
01 - Heat butter or oil in a large nonstick skillet over medium heat until shimmering.
02 - Add diced potatoes to the hot pan. Cook, stirring frequently, until golden brown and fork-tender, about 10-12 minutes.
03 - Add onion and bell pepper. Sauté for 3-4 minutes until softened and fragrant.
04 - In a mixing bowl, whisk together eggs, milk, salt, pepper, and smoked paprika until fully combined.
05 - Reduce heat to medium-low. Pour egg mixture evenly over the vegetables. Let sit undisturbed for 30 seconds to begin setting.
06 - Gently push and fold eggs with a spatula from the edges toward the center. Cook until mostly set but still slightly creamy, about 2-3 minutes.
07 - Sprinkle cheddar cheese evenly over the eggs. Let sit for 1 minute, then gently fold just until cheese is melted and incorporated.
08 - Transfer to plates immediately. Garnish with chopped chives or green onions if desired. Serve hot.
# Expert Suggestions:
01 -
- Everything cooks in one pan so cleanup is minimal and you can get back to your morning faster
- The cheese gets into every crevice creating those irresistible moments when you hit a pocket of pure molten goodness
- This scales beautifully for a crowd or shrinks down for a solo breakfast without losing its soul
02 -
- Crowding the pan with too many potatoes will steam them instead of giving you that golden crispy texture, so use a large enough skillet or cook in batches
- High heat makes eggs rubbery and tough, so keep the temperature medium-low and be patient during that final cooking stage
- The eggs continue cooking even after you remove them from the heat, so pulling them when they look slightly underdone is the secret to perfectly creamy results
03 -
- Freshly grate your cheese from a block instead of buying the pre-shredded kind, which contains anti-caking agents that prevent smooth melting
- A well-seasoned cast iron skillet works beautifully here if you do not have nonstick, and it adds a depth of flavor that develops over time