Cheesy Potato Egg Scramble

The aroma of sizzling potatoes mixed with fluffy eggs creates an irresistible anticipation for the Cheesy Potato Egg Scramble. With every bite, you’ll experience a delightful dance of flavors that warms the heart and fills the belly.

Picture this: a lazy Sunday morning where the only thing on your agenda is indulging in this scrumptious dish. Whether you’re nursing a slight hangover or simply enjoying life at a leisurely pace, this recipe is here to rescue you from the mundane.

A small paragraph of a Personal anecdote of 15 to 20 words sharing a specific experience with the recipe.

My friends still rave about the brunch I hosted where this Cheesy Potato Egg Scramble stole the show.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Potatoes: Choose russet or Yukon Gold for their creamy texture when cooked. Dice them into small cubes for even cooking.
• Eggs: Fresh eggs are best; they provide rich flavor and fluffy texture when scrambled.
• Cheese: Shredded cheddar or Monterey Jack melts beautifully and adds a gooey richness.
• Bell Peppers: Use any color you like; they add sweetness and crunch to your scramble.
• Onions: Yellow onions work well; sauté until translucent for maximum flavor.
• Salt and Pepper: Essential seasonings that enhance all other flavors in this dish.
• Butter or Oil: Use butter for extra flavor, or oil if you’re looking for a healthier option.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prepare Your Ingredients: Start by washing and dicing the potatoes into small cubes. Chop the bell peppers and onions into bite-sized pieces for even cooking.

Sauté the Potatoes: In a large skillet over medium heat, melt butter until bubbly. Add diced potatoes and cook until golden brown and tender, about 10-12 minutes.

Add Onions and Peppers: Toss in chopped onions and bell peppers. Sauté until they soften and turn fragrant, creating an aromatic base for your scramble.

Whisk Eggs Together: In a bowl, beat the eggs with salt and pepper until frothy. This little step ensures your eggs will be light and fluffy when cooked.

Combine Eggs with Vegetables: Pour beaten eggs over the sautéed veggies in the skillet. Gently stir as they begin to set; this creates soft curds that blend beautifully with everything else.

Add Cheese Last: Just before serving, sprinkle shredded cheese over the top of your scramble. Allow it to melt slightly before serving—it’s pure cheesy bliss!

Now you have everything you need to impress yourself (and others) with this delightful Cheesy Potato Egg Scramble! Enjoy!

Perfecting the Cooking Process

Start by cooking the potatoes until golden brown, then add onions, and finally scramble the eggs in the same pan. This order keeps flavors rich and ensures everything cooks evenly.

Add Your Touch

Feel free to swap out regular potatoes for sweet potatoes or toss in some spinach for added nutrition. A sprinkle of hot sauce can also elevate the flavor dramatically.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove for best texture, adding a splash of water if necessary.

The first time I made this dish, my friends were skeptical about mixing potatoes with eggs, but they all cleaned their plates! The blend of textures and flavors turned them into instant fans.

FAQ

Can I use frozen potatoes for this recipe?

Yes, but thaw them first for even cooking.

What cheese works best in a cheesy potato egg scramble?

Cheddar cheese adds classic flavor, but feel free to experiment with others!

How can I make this dish more filling?

Add cooked sausage or bacon to increase protein and heartiness.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Cheesy Potato Egg Scramble

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• Author: Jennifer
• Total Time: 25 minutes
• Yield: Serves 4

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Description

Indulge in this hearty Cheesy Potato Egg Scramble, where crispy potatoes meet fluffy eggs and gooey cheese for a delightful breakfast experience.

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Ingredients

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• 2 medium russet or Yukon Gold potatoes, cubed
• 4 large eggs
• 1 cup shredded cheddar or Monterey Jack cheese
• 1 bell pepper, diced
• 1 small yellow onion, diced
• Salt and pepper to taste
• 2 tablespoons butter or oil

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Instructions

1. Prepare your ingredients: Wash and cube the potatoes, and dice the bell pepper and onion.
2. Sauté the potatoes: In a large skillet over medium heat, melt the butter. Add the diced potatoes and cook until golden brown and tender, about 10-12 minutes.
3. Add onions and peppers: Stir in the chopped onion and bell pepper, cooking until soft and fragrant.
4. Whisk eggs: In a bowl, beat together the eggs with salt and pepper until frothy for light fluffiness.
5. Combine: Pour the egg mixture over the sautéed vegetables. Gently stir as the eggs set to form soft curds.
6. Add cheese: Sprinkle shredded cheese on top just before serving; let it melt slightly.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Breakfast
• Method: Sautéing
• Cuisine: American

Nutrition

• Serving Size: 1/4 of recipe (approximately 180g)
• Calories: 350
• Sugar: 3g
• Sodium: 550mg
• Fat: 22g
• Saturated Fat: 10g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 27g
• Fiber: 3g
• Protein: 12g
• Cholesterol: 370mg