Potato Egg Scramble Skillet (Print)

Fluffy eggs and crisp potatoes mingle with cheese and veggies in a one-pan breakfast favorite.

# Ingredients:

→ Base

01 - 2 tablespoons olive oil or unsalted butter, for sautéing
02 - 2 cups diced potatoes, about 2 medium, peeled if desired

→ Vegetables

03 - 1/2 medium onion, diced
04 - 1 whole bell pepper, chopped, any color
05 - 1 clove garlic, minced

→ Egg Mixture

06 - 6 large eggs, whisked
07 - 1/4 cup milk or heavy cream

→ Add-ins

08 - 1/2 cup shredded cheese, such as Cheddar or Monterey Jack
09 - 1/3 cup cooked meat, optional, such as bacon bits, ham, or sausage crumbles

→ Seasonings and Garnish

10 - Salt, to taste
11 - Black pepper, to taste
12 - 2 tablespoons fresh herbs, chopped chives, parsley, or green onions

# Steps:

01 - Dice potatoes, onion, bell pepper, and mince garlic. Whisk eggs together with milk or cream in a bowl until fully incorporated.
02 - Heat olive oil or butter in a 10–12 inch skillet over medium-high heat. Add diced potatoes and sauté, turning occasionally, until golden and crisp, about 7–8 minutes.
03 - Stir in onion, bell pepper, and garlic. Continue cooking until vegetables soften, about 3–4 minutes.
04 - Reduce heat to medium-low. Pour the egg mixture evenly over the vegetables. If using, add cooked meat. Let eggs set slightly before gently folding with a spatula.
05 - Sprinkle shredded cheese over the egg mixture. Cover the skillet and cook until cheese melts and eggs are just set, 2–3 minutes.
06 - Season with salt and black pepper to taste. Garnish with fresh chopped herbs before serving.

# Additional Notes:

01 - For best results, par-cook potatoes beforehand for faster, more even browning.
02 - Adjust fillings and cheeses based on preference or dietary needs.