Name: Potato Egg Scramble Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 2 medium russet potatoes, peeled and diced into small cubes; 2 tablespoons olive oil; 1/2 cup diced onion; 1/2 cup diced bell pepper (any color); 4 large eggs; 1/4 cup milk; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/2 cup shredded cheddar cheese; 2 tablespoons chopped fresh parsley for garnish

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If you’re searching for a breakfast that’s hearty, delicious, and ready in under half an hour, look no further than this Potato Egg Scramble. With golden potatoes, soft eggs, colorful veggies, and gooey cheddar cheese, this dish is like a warm hug to kickstart your day, whether you want a quick weekday breakfast or a leisurely weekend brunch. Every bite is packed with texture and flavor, making it a guaranteed crowd-pleaser for all ages. Trust me, once you try this satisfying breakfast staple, it just might become your new go-to morning favorite!

Potato Egg Scramble Recipe - Recipe Image

Ingredients You’ll Need

I absolutely love how straightforward this ingredient list is—each addition plays a starring role in the taste, texture, or color of the Potato Egg Scramble. Grab these staples, and you’re well on your way to a breakfast the whole family will look forward to!

Russet potatoes: Perfect for sautéing, their fluffy insides and crispy edges make every bite extra satisfying.
Olive oil: Adds a subtle richness and helps the potatoes cook up perfectly golden.
Onion: Brings a gentle sweetness and savory depth to the scramble.
Bell pepper: Use any color you like—red, yellow, green, or even orange—for a pop of color and mild crunch.
Eggs: The star of the show for that creamy texture and rich protein boost.
Milk: Whisked into the eggs for the softest, fluffiest scramble ever.
Salt: Unlocks all the natural flavors of the other ingredients—don’t skip this essential pinch!
Black pepper: Gives your scramble a touch of gentle heat and aroma.
Shredded cheddar cheese: Adds a satisfying melty finish that ties everything together.
Chopped fresh parsley: This little sprinkle brings brightness, color, and a hint of herbiness as the final touch.

How to Make Potato Egg Scramble

Step 1: Sauté the Potatoes

Start by heating your olive oil in a large nonstick skillet over medium heat. Toss in your diced potatoes and let them cook undisturbed for a minute or so, then stir occasionally for about 8 to 10 minutes. You’re watching for those edges to turn golden and the insides to become tender—patience here means more flavor in the final Potato Egg Scramble.

Step 2: Add Onion and Bell Pepper

Next, bring on the color and aroma! Stir in the diced onion and bell pepper. Continue cooking for another 5 minutes or until the veggies are tender and fragrant. This not only builds flavor but ensures everything is perfectly cooked before the eggs join the party.

Step 3: Whisk and Pour the Eggs

In a medium bowl, whisk together the eggs, milk, salt, and pepper until lightened and fully combined. Reduce your skillet heat to medium-low, then pour your egg mixture evenly over the potato and veggie base. Make sure those eggs fill in all the nooks and crannies—they’ll bind the vegetables and potatoes deliciously!

Step 4: Gently Scramble

Let the mixture cook gently, stirring occasionally until the eggs are mostly set but still a little soft, usually 4 to 5 minutes. Slow and gentle is the key here for eggs that are creamy, never rubbery. This is what makes your Potato Egg Scramble irresistible.

Step 5: Add Cheese and Garnish

Sprinkle the shredded cheddar evenly across the scramble. Let it melt for about a minute, then finish with a shower of bright, chopped parsley on top. The cheesy layer adds the perfect finish, and the parsley gives the whole skillet a fresh, eye-catching pop.

How to Serve Potato Egg Scramble

Garnishes

A sprinkling of freshly chopped parsley is the classic finish, but you can get creative! Try a few chopped green onions, a dash of hot sauce, or even a bit of crumbled bacon or feta if you’re feeling decadent. These simple touches take your Potato Egg Scramble from homey to absolutely irresistible.

Side Dishes

This dish truly shines with an easygoing side or two. I love serving my Potato Egg Scramble with buttered toast, warm tortillas for wrapping, or a crisp green salad for balance. Sliced tomatoes or avocado are wonderful for a nutrient boost, and a cup of fresh fruit adds sweetness to round out the plate.

Creative Ways to Present

If you want to impress at brunch, scoop your Potato Egg Scramble into warm mini tortillas for breakfast tacos, or layer it in bowls with salsa and avocado for a breakfast bowl. You can also serve it family-style right out of the skillet—let guests dig in and build their own plates, which always adds fun and a sense of togetherness.

Make Ahead and Storage

Storing Leftovers

Pop any leftovers into an airtight container and refrigerate within two hours of cooking. The Potato Egg Scramble will stay fresh for up to three days. It’s perfect for busy mornings—just reheat and you’re off to a flavorful start!

Freezing

While eggs can sometimes change texture after freezing, this recipe does surprisingly well! Cool your Potato Egg Scramble completely, then freeze in individual portions. Wrap tightly to avoid freezer burn. Thaw overnight in the fridge before reheating for the best results.

Reheating

For gentle, even reheating, warm your scramble in a skillet over low heat with a splash of milk or water and a lid on top. Alternatively, pop it in the microwave for 30-60 seconds per serving—just don’t overdo it, as eggs can dry out quickly. A sprinkle of fresh cheese or parsley perks it up in a flash!

FAQs

Can I use a different type Breakfast

Absolutely! While russet potatoes make for fluffy, crispy bites, Yukon gold or red potatoes also work beautifully in this Potato Egg Scramble. Dice them small so they cook evenly and pick your favorite.

Can I add protein to this scramble?

Definitely! Try stirring in cooked bacon, breakfast sausage, diced ham, or even leftover grilled chicken before adding the eggs. These additions make your Potato Egg Scramble even heartier and full of flavor.

Is the Potato Egg Scramble dairy-free?

If you need a dairy-free option, simply leave out the cheese and use a plant-based milk in place of dairy. The scramble will still be creamy and satisfying, with lots of veggie goodness!

Can I prepare the ingredients ahead of time?

Yes, prepping in advance is a huge time saver! Dice your potatoes, onion, and bell pepper the night before and store them separately in the fridge. That way, your Potato Egg Scramble comes together even faster in the morning.

What’s the best way to make this for a crowd?

You can easily double the recipe for a larger skillet or even make a couple of skillets at once. Keep the first batch warm in a low oven, then serve everything family-style for a fun, interactive breakfast.

Final Thoughts

I can’t recommend this Potato Egg Scramble enough—it’s endlessly adaptable, speedy, and impossibly delicious every single time. Whether you stick with the classic version or put your own spin on it, I hope you’ll gather your favorite people and enjoy this cozy, flavor-packed skillet soon!

Potato Egg Scramble Recipe

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4.5 from 28 reviews

Author: admin
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

A delicious and satisfying breakfast dish, this Potato Egg Scramble combines crispy potatoes, colorful bell peppers, fluffy eggs, and melted cheddar cheese for a hearty start to your day.

Ingredients

Scale

Potato Egg Scramble Ingredients:

2 medium russet potatoes, peeled and diced into small cubes
2 tablespoons olive oil
1/2 cup diced onion
1/2 cup diced bell pepper (any color)
4 large eggs
1/4 cup milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup shredded cheddar cheese
2 tablespoons chopped fresh parsley for garnish

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Instructions

Heat the Skillet: Heat olive oil in a large nonstick skillet over medium heat.
Cook Potatoes: Add diced potatoes and cook for 8–10 minutes until they start to soften and turn golden.
Add Vegetables: Add onion and bell pepper, continue cooking until tender.
Prepare Eggs: Whisk together eggs, milk, salt, and pepper in a bowl.
Cook Eggs: Pour egg mixture over vegetables, cook gently until eggs are set.
Add Cheese: Sprinkle cheddar cheese over eggs, let melt for 1 minute.
Garnish and Serve: Garnish with parsley and serve warm.