Cheesy Potato Egg Scramble is a delightful dish that brings comfort and satisfaction to breakfast tables around the world. This hearty recipe combines the creamy richness of cheese with the fluffy texture of scrambled eggs and the wholesome goodness of potatoes, creating a meal that is both filling and flavorful. Originating from various breakfast traditions, the Cheesy Potato Egg Scramble has become a beloved favorite for its simplicity and versatility, making it perfect for busy mornings or leisurely brunches.
People adore this dish not only for its delicious taste but also for its convenience; it can be whipped up in just a matter of minutes. The combination of ingredients allows for endless variations, catering to different palates and dietary preferences. Whether you enjoy it with a sprinkle of herbs, a dash of hot sauce, or a side of fresh fruit, the Cheesy Potato Egg Scramble is sure to please everyone at the table. Join us as we explore this scrumptious recipe that promises to elevate your breakfast experience!
Ingredients:
- 4 medium-sized potatoes, peeled and diced
- 1 cup shredded cheddar cheese
- 4 large eggs
- 1/2 cup milk
- 1 small onion, finely chopped
- 1 bell pepper, diced (any color)
- 2 tablespoons olive oil or butter
- Salt, to taste
- Black pepper, to taste
- 1/2 teaspoon garlic powder (optional)
- 1/2 teaspoon paprika (optional)
- Fresh parsley or chives, chopped (for garnish)
Preparing the Potatoes
- Start by peeling the potatoes. Use a vegetable peeler to remove the skin, then rinse them under cold water to remove any dirt.
- Dice the potatoes into small, uniform cubes (about 1/2 inch). This ensures they cook evenly and quickly.
- Place the diced potatoes in a pot and cover them with water. Add a pinch of salt to the water to season the potatoes as they cook.
- Bring the pot to a boil over medium-high heat. Once boiling, reduce the heat to medium and let the potatoes simmer for about 10-12 minutes, or until they are fork-tender but not mushy.
- Once cooked, drain the potatoes in a colander and set them aside to cool slightly.
Preparing the Vegetables
- While the potatoes are cooking, finely chop the onion and dice the bell pepper. You can use any color of bell pepper, such as red, green, or yellow, depending on your preference.
- In a large skillet, heat 2 tablespoons of olive oil or butter over medium heat. Allow the oil to heat up for about a minute.
- Add the chopped onion to the skillet and sauté for about 3-4 minutes, or until the onion becomes translucent and fragrant.
- Next, add the diced bell pepper to the skillet. Continue to sauté for an additional 3-4 minutes, stirring occasionally, until the bell pepper is tender.
Combining Ingredients
- Once the vegetables are cooked, add the drained potatoes to the skillet. Stir gently to combine the potatoes with the sautéed onions and bell peppers.
- Season the mixture with salt, black pepper, garlic powder, and paprika (if using). Stir well to ensure the seasonings are evenly distributed.
- Cook the potato and vegetable mixture for an additional 5 minutes, allowing the potatoes to get slightly crispy on the edges. Stir occasionally to prevent sticking.
Preparing the Egg Mixture
- In a medium-sized bowl, crack the 4 large eggs. Add 1/2 cup of milk to the eggs. The milk will make the eggs fluffier and creamier.
- Whisk the eggs and milk together until well combined. You want to achieve a uniform mixture with no streaks of egg whites or yolks.
- Once the egg mixture is ready, pour it over the potato and vegetable mixture in the skillet. Make sure to cover all the ingredients evenly.
Cooking the Scramble
- Reduce the heat to medium-low. This will allow the eggs to cook gently without burning.
- Using a spatula, gently stir the mixture every minute or so. This will help the eggs cook evenly and prevent them from sticking to the bottom of the skillet.
- As the eggs begin to set, sprinkle the shredded cheddar cheese over the top of the mixture. Allow the cheese to melt into the eggs and potatoes.
- Continue to cook for about 5-7 minutes, or until the eggs are fully cooked but still soft and creamy. Be careful not to overcook the eggs, as they can become rubbery.
Final Touches and Serving
- Once the eggs are cooked to your liking, remove the skillet from the heat. Taste the scramble and adjust the seasoning with more salt and pepper if needed.
- Garn
Conclusion:
In summary, the Cheesy Potato Egg Scramble is a must-try recipe that combines the comforting flavors of creamy cheese, hearty potatoes, and fluffy eggs into a delightful dish that is perfect for breakfast, brunch, or even a quick dinner. Its simplicity and versatility make it an ideal choice for busy mornings or lazy weekends. You can easily customize this recipe by adding your favorite vegetables, such as bell peppers or spinach, or even incorporating some cooked bacon or sausage for an extra protein boost. For a fun twist, consider serving the scramble in a warm tortilla for a breakfast burrito, or topping it with fresh herbs and avocado for a refreshing finish. The possibilities are endless, and you can make this dish your own with just a few simple adjustments. We encourage you to try the Cheesy Potato Egg Scramble and share your experience with friends and family. Whether you enjoy it as is or put your own spin on it, we would love to hear how it turns out for you! Dont forget to share your photos and thoughts on social media, and let others know why this recipe is a delicious addition to their meal rotation. Happy cooking! Print
Cheesy Potato Egg Scramble: A Delicious Breakfast Recipe to Start Your Day
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
This Potato and Cheddar Cheese Scramble is a delicious and hearty breakfast option, featuring tender potatoes, sautéed onions, and bell peppers mixed with creamy scrambled eggs and melted cheddar cheese. It’s a comforting dish that’s perfect for brunch and can be easily customized with your favorite vegetables.
Ingredients
Scale- 4 medium-sized potatoes, peeled and diced
- 1 cup shredded cheddar cheese
- 4 large eggs
- 1/2 cup milk
- 1 small onion, finely chopped
- 1 bell pepper, diced (any color)
- 2 tablespoons olive oil or butter
- Salt, to taste
- Black pepper, to taste
- 1/2 teaspoon garlic powder (optional)
- 1/2 teaspoon paprika (optional)
- Fresh parsley or chives, chopped (for garnish)
Instructions
- Start by peeling the potatoes. Use a vegetable peeler to remove the skin, then rinse them under cold water to remove any dirt.
- Dice the potatoes into small, uniform cubes (about 1/2 inch) to ensure they cook evenly and quickly.
- Place the diced potatoes in a pot and cover them with water. Add a pinch of salt to the water to season the potatoes as they cook.
- Bring the pot to a boil over medium-high heat. Once boiling, reduce the heat to medium and let the potatoes simmer for about 10-12 minutes, or until they are fork-tender but not mushy.
- Once cooked, drain the potatoes in a colander and set them aside to cool slightly.
- While the potatoes are cooking, finely chop the onion and dice the bell pepper.
- In a large skillet, heat 2 tablespoons of olive oil or butter over medium heat. Allow the oil to heat up for about a minute.
- Add the chopped onion to the skillet and sauté for about 3-4 minutes, or until the onion becomes translucent and fragrant.
- Next, add the diced bell pepper to the skillet. Continue to sauté for an additional 3-4 minutes, stirring occasionally, until the bell pepper is tender.
- Once the vegetables are cooked, add the drained potatoes to the skillet. Stir gently to combine the potatoes with the sautéed onions and bell peppers.
- Season the mixture with salt, black pepper, garlic powder, and paprika (if using). Stir well to ensure the seasonings are evenly distributed.
- Cook the potato and vegetable mixture for an additional 5 minutes, allowing the potatoes to get slightly crispy on the edges. Stir occasionally to prevent sticking.
- In a medium-sized bowl, crack the 4 large eggs. Add 1/2 cup of milk to the eggs.
- Whisk the eggs and milk together until well combined, achieving a uniform mixture with no streaks of egg whites or yolks.
- Once the egg mixture is ready, pour it over the potato and vegetable mixture in the skillet, ensuring all ingredients are covered evenly.
- Reduce the heat to medium-low to allow the eggs to cook gently without burning.
- Using a spatula, gently stir the mixture every minute or so to help the eggs cook evenly and prevent sticking.
- As the eggs begin to set, sprinkle the shredded cheddar cheese over the top of the mixture. Allow the cheese to melt into the eggs and potatoes.
- Continue to cook for about 5-7 minutes, or until the eggs are fully cooked but still soft and creamy. Be careful not to overcook the eggs, as they can become rubbery.
- Once the eggs are cooked to your liking, remove the skillet from the heat. Taste the scramble and adjust the seasoning with more salt and pepper if needed.
- Garnish with fresh parsley or chives before serving.
Notes
- Feel free to customize the vegetables based on your preferences or what you have on hand.
- This dish can be served with toast or a side of fruit for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes