Cheesy Potato Egg Scramble
A comforting and hearty breakfast dish, this Cheesy Potato Egg Scramble combines crispy potatoes, fluffy scrambled eggs, and melty cheese into one skillet meal. Perfect for busy mornings or a weekend brunch, this dish is quick, satisfying, and easy to customize with your favorite veggies or meats.
Ingrédients
- 2 tablespoons olive oil
- 2 cups diced potatoes peeled or unpeeled
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 6 large eggs
- 1/4 cup milk optional, for fluffier eggs
- 1 cup shredded cheddar cheese
- 1/4 cup chopped green onions optional
- 1/4 cup diced bell pepper optional
- 2 tablespoons butter for scrambling eggs
Instructions
Cook the Potatoes
- Heat olive oil in a large non-stick skillet over medium heat. Add diced potatoes, salt, pepper, and garlic powder. Cook for 10–12 minutes, stirring occasionally, until the potatoes are golden brown and fork-tender. Add bell pepper if using and cook for 2–3 more minutes.
Scramble the Eggs
- In a mixing bowl, whisk together eggs and milk. In a separate non-stick pan, melt butter over medium heat. Pour in the eggs and cook, stirring gently, until softly scrambled. Remove from heat while still slightly runny—they will finish cooking in the next step.
Combine and Add Cheese
- Add the scrambled eggs to the skillet with the cooked potatoes. Sprinkle cheddar cheese over the top and stir gently until cheese is melted and everything is evenly combined.
Garnish and Serve
- Top with chopped green onions if desired. Serve hot with toast, avocado slices, or fresh fruit on the side.