Description
A quick and delicious Cheesy Potato Egg Scramble perfect for a hearty breakfast or brunch. Crispy golden potatoes are cooked in olive oil, combined with fluffy scrambled eggs, and melted cheddar cheese, then garnished with fresh parsley for a flavorful and satisfying meal.
Ingredients
Scale
Vegetables
- 4 medium potatoes, diced
Protein & Dairy
- 4 large eggs
- 1/4 cup shredded cheddar cheese
Oils & Seasonings
- 1 tablespoon olive oil
- Salt and pepper to taste
Garnish
- Fresh parsley, chopped (optional)
Instructions
- Heat the oil: Heat the olive oil in a large skillet over medium heat to prepare for cooking the potatoes.
- Cook the potatoes: Add the diced potatoes to the skillet and cook, stirring occasionally, for about 10 minutes or until they become golden brown and crispy on the outside.
- Add and scramble eggs: Crack the eggs directly into the skillet with the cooked potatoes and scramble them together. Cook, stirring continuously, until the eggs are fully set and cooked through.
- Add cheese and season: Sprinkle the shredded cheddar cheese over the scrambled eggs and potatoes. Season with salt and pepper to taste. Stir thoroughly until the cheese melts and the mixture is evenly combined.
- Garnish and serve: Remove the skillet from heat, garnish with fresh chopped parsley if desired, and serve immediately for best flavor and texture.
Notes
- Make sure to dice the potatoes evenly for uniform cooking.
- You can substitute cheddar cheese with any cheese of your choice, such as mozzarella or pepper jack.
- For extra flavor, add a pinch of smoked paprika or garlic powder when cooking the potatoes.
- To make this dish more filling, consider adding cooked bacon or sausage.
- Leftovers can be refrigerated and gently reheated in a skillet or microwave.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
