Description
This Potato Egg Scramble is a hearty and delicious one-pan breakfast dish featuring tender diced potatoes, sautéed onions and bell peppers, and fluffy scrambled eggs. Enhanced with cheese and fresh herbs, it’s a quick and satisfying meal perfect for busy mornings or a cozy brunch.
Ingredients
Scale
Potatoes and Vegetables
- 2 tablespoons olive oil or butter
- 2 medium potatoes, peeled and diced
- 1/2 small onion, diced
- 1/2 bell pepper, chopped (optional)
Egg Mixture
- 4 large eggs
- 1/4 cup milk (optional, for fluffier eggs)
- Salt and black pepper to taste
- 1/4 teaspoon garlic powder (optional)
Additional Toppings
- 1/4 cup shredded cheese (optional)
- 2 tablespoons chopped fresh parsley or chives (for garnish)
Instructions
- Heat the Skillet: In a large skillet, heat olive oil over medium heat. Add diced potatoes and cook for 10–12 minutes, stirring occasionally, until golden and tender.
- Sauté Vegetables: Add onions and bell pepper if using, cooking for another 3–4 minutes until soft and lightly browned.
- Prepare Egg Mixture: In a bowl, whisk together the eggs, milk, salt, pepper, and garlic powder if using.
- Cook Eggs: Pour the egg mixture over the potatoes and veggies in the skillet. Cook, stirring gently, until eggs are fully set.
- Add Cheese and Garnish: Remove from heat and sprinkle with shredded cheese if desired. Let the cheese melt slightly, then garnish with chopped parsley or chives. Serve hot.
Notes
- Customize by adding cooked sausage, spinach, or mushrooms for extra flavor and nutrition.
- This dish works as a great one-pan breakfast or quick lunch option.
- Use olive oil for a lighter option or butter for a richer taste.
- For a dairy-free version, omit milk and cheese or substitute with plant-based alternatives.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
