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Cheesy Potato Egg Scramble

A delicious blend of crispy potatoes, silky eggs, and gooey cheese that makes for a comforting and quick meal, perfect for brunch or dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Brunch, Dinner
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Scramble
  • 2 tablespoons butter or olive oil Butter for nutty aroma; olive oil for a lighter finish
  • 1 pound potatoes, scrubbed and diced into 1/2-inch cubes Yukon Gold for creaminess; swap with red potatoes for firmer texture
  • 1 small onion, finely chopped Swap with shallot for a gentler sweetness
  • 1 cup bell pepper, diced Optional—adds color and sweetness
  • 4 large eggs, beaten with a pinch of salt and pepper For a richer scramble, use 1 egg plus 2 egg whites
  • 1/2 cup shredded cheddar cheese Sharp cheddar for bite; Monterey Jack for melt
  • 2 tablespoons milk or cream Helps make the eggs tender
  • 1 tablespoon fresh chives or parsley, chopped Or use a pinch of dried herbs
  • to taste Salt and freshly ground black pepper
  • a pinch smoked paprika or red pepper flakes Optional for warmth

Method
 

Preparation
  1. Place a large nonstick or cast-iron skillet over medium heat and add the butter.
  2. Add the diced potatoes in an even layer, season with salt and pepper, and let them cook undisturbed for 4 to 5 minutes.
  3. Flip the cubes and continue cooking until golden brown and tender, about 8 to 10 minutes total.
  4. Push the potatoes to one side, add the chopped onion and bell pepper to the empty space, and sauté until softened and translucent—about 3 minutes.
  5. Stir everything together so the sweet onion caramelizes slightly with the potatoes.
  6. Reduce heat to medium-low. Whisk the eggs with milk and pour them evenly over the potato mixture.
  7. Let the eggs sit for 10 to 15 seconds, then gently fold and scramble with a spatula—keeping the curds large and creamy.
  8. When the eggs are about 80 percent set, sprinkle the shredded cheddar over the top.
  9. Fold it in until the cheese melts into ribbons of gooey goodness.
  10. Taste and adjust seasoning with salt, pepper, and a pinch of smoked paprika if desired.
Serving
  1. Remove from heat, scatter chopped chives or parsley for a fresh finish, and serve immediately.

Notes

You can swap spinach with kale, use leftover roasted potatoes to cut cooking time, or add cooked bacon for a festive treat. For a healthier option, use sweet potatoes and egg whites, or fold in baby spinach.