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