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Cheesy Potato Egg Scramble

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A comforting dish combining crispy potatoes, fluffy scrambled eggs, and melty cheese, perfect for leisurely weekend mornings.

Ingredients

Scale
  • 3 medium-sized Yukon Gold or red potatoes (about 1.5 lbs), washed and diced into 1/2-inch cubes
  • 2 tablespoons olive oil
  • 1 small yellow onion, finely diced
  • 1/2 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • Salt and freshly ground black pepper to taste
  • 8 large eggs
  • 1/4 cup whole milk or half-and-half
  • 1 tablespoon unsalted butter
  • 1 cup shredded sharp cheddar cheese, or a blend of cheddar and Monterey Jack
  • 2 tablespoons fresh chives, finely chopped, for garnish
  • Optional: 1/2 cup cooked beef or bacon, chopped
  • Optional: Hot sauce or ketchup for serving

Instructions

  1. Wash and dice the potatoes into 1/2-inch cubes. Soak them in cold water for 10-15 minutes, then drain and dry thoroughly.
  2. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sauté the onion until translucent, about 3-5 minutes. Add the potatoes, paprika, garlic powder, salt, and pepper. Cook for 20-25 minutes until golden-brown, stirring occasionally.
  3. In a large bowl, whisk together the eggs and milk, seasoning with salt and pepper. In the same skillet, melt the butter over medium-low heat. Pour in the egg mixture and scramble until mostly set, about 3-5 minutes.
  4. Add the cooked potatoes and onions back into the skillet with the eggs. Gently fold in the cheese and allow the residual heat to melt it.
  5. Serve immediately, garnished with fresh chives, and offer optional hot sauce or ketchup on the side.

Notes

Soaking the potatoes is key to getting them crispy. Use any type of cheese you prefer for variation.

Nutrition

Find it online: https://thestationrecipes.com/cheesy-potato-egg-scramble/

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