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.