Potato Egg Scramble Skillet

Potato Egg Scramble is my go-to breakfast when I need something hearty fast. Crispy potatoes meet fluffy eggs in one skillet, and you can add whatever breakfast veggies or leftover meats you have in the fridge. It is super adaptable and brings everyone to the table with the smell of toasty potatoes and melting cheese.

This was the first breakfast I made for my partner when we moved in together. Now it is our lazy weekend ritual and we both love piling on the garnish and fighting over crispy potato edges.

Ingredients

• Olive oil or butter: gives the potatoes a crisp golden finish so use a good quality olive oil for best flavor
• Diced potatoes: waxy varieties like Yukon gold keep their shape or use russets for crispy edges
• Onion: brings sweetness and savory depth red or yellow both work just make sure they are fresh and firm
• Bell pepper: any color adds vibrant color and a bit of sweetness choose firm and shiny peppers
• Garlic: gives the whole dish a lift pick firm heavy cloves with tight skins
• Eggs: the base of the scramble reach for fresh eggs as they whip up fluffier
• Milk or heavy cream: makes eggs extra tender and plush choose whole milk or a splash of cream
• Shredded cheese: melts into creamy ribbons I like sharp cheddar but use what you love
• Salt and pepper: for seasoning use fresh cracked pepper for a real punch
• Cooked meat: is optional but adds heaps of flavor use bacon bits ham or crumbled sausage from leftovers
• Fresh herbs: like chives or parsley wake up all the flavors choose vibrant green herbs for best freshness

Step-by-Step Instructions

Prep Ingredients:

Dice potatoes and all veggies into even bite sizes. Crack and whisk eggs with milk in a bowl until evenly combined. Grate cheese and chop herbs as needed.

Crisp the Potatoes:

Heat olive oil or butter in a large skillet over medium high heat. Spread potatoes in a single layer and cook for about eight minutes stirring occasionally so most sides turn golden brown and develop crispy edges. Do not rush this step the flavor comes from slowly browning the potatoes.

Cook the Aromatics:

Add diced onion bell pepper and garlic to the pan. Sauté for four to five minutes until veggies are softened and onions start turning translucent. Scrape up any brown bits from pan bottom for more flavor.

Pour and Cook the Egg Mixture:

Lower heat to medium. Pour whisked eggs and milk evenly over veggies. Let sit undisturbed for a minute then gently fold from edges toward center letting uncooked egg flow underneath. Repeat folding gently every thirty seconds until eggs are just set and fluffy but still a bit glossy.

Add Cheese and Serve:

Sprinkle shredded cheese over top and cover the pan for one to two minutes to melt cheese. Top with cooked meat now if using. Turn off heat. Scatter fresh herbs over all before serving.

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My favorite part is adding loads of chives at the end. They bring pop and freshness every bite needs. Once my nephew helped me make this scramble and proudly declared he would eat potatoes for breakfast forever.

Storage Tips

Leftover scramble stores well in an airtight container in the fridge for up to three days. Reheat gently on the stove or in the microwave. If you want to freeze it let it cool completely then portion into containers and freeze up to two months though fresh is far superior for texture.

Ingredient Substitutions

Swap any sturdy veggie for the bell pepper or onion. Zucchini mushrooms or even a handful of spinach work well. You can use dairy free milk alternatives and skip the cheese if needed. For meat free just load up on herbs and extra veggies for flavor.

Serving Suggestions

Serve spooned into warm tortillas as breakfast tacos. Add hot sauce or avocado for extra color and flavor. Pair with fresh fruit or a green salad for a brunch spread that feels special but is so easy.

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Potatoes and Eggs Around the World

This combo goes by many names in different cuisines. The Spanish tortilla uses eggs and thin potatoes the Italian frittata and French omelettes rely on the same trusty ingredients. It is comfort food worldwide with endless twists to try out.

Recipe FAQs

→ Can I use sweet potatoes instead of regular potatoes?

Yes, sweet potatoes add a subtle sweetness and cook similarly to regular potatoes. Dice them small for even cooking.

→ Which cheese is best for this skillet?

Cheddar and Monterey Jack melt smoothly, but you can use mozzarella, feta, or your preferred cheese blend.

→ How do I keep the eggs from overcooking?

Stir gently over low heat and remove the skillet from the burner just before the eggs are fully set; carryover heat will finish the job.

→ What other add-ins complement this dish?

Try mushrooms, spinach, cooked bacon, ham, sausage, or fresh herbs for extra flavor and variety.

→ Can I prepare this ahead of time?

You can chop and precook the ingredients, but for best texture, scramble and serve fresh.

→ Is this skillet dish gluten-free?

Yes, as long as all your ingredients (meats and seasonings) are gluten-free, this skillet is naturally gluten-free.