Description
Create a delicious Cheesy Potato Egg Scramble with our step-by-step guide. Easy to bake, best flavor!
Ingredients
Scale
- 2 large Russet potatoes, peeled and diced (1/2-inch cubes)
- 1 tbsp + 1 tbsp unsalted butter or preferred oil
- 1/2 medium yellow onion, diced
- 1/2 red or green bell pepper, diced
- 8 large eggs
- 1/2 tsp salt (divided)
- 1/4 tsp black pepper (divided)
- 1/4 tsp paprika
- 1 cup shredded cheese (Cheddar, Monterey Jack, or Colby)
- 2 tbsp fresh parsley or chives, chopped (for garnish)
Instructions
- Peel and dice potatoes into 1/2-inch cubes. Rinse thoroughly under cold water and pat completely dry.
- Heat 1 tablespoon of butter or oil in a large non-stick skillet over medium heat. Add diced onion and bell pepper; sauté for 5-7 minutes until tender-crisp. Remove and set aside.
- Add another tablespoon of butter or oil to the skillet. Increase heat to medium-high. Add dried potato cubes in a single layer and cook for 10-15 minutes, stirring occasionally, until golden brown and tender. Season with salt, pepper, and paprika.
- While potatoes cook, whisk eggs with a pinch of salt and pepper. Push cooked potatoes to one side of the pan. Add a tiny bit more fat if needed, then pour egg mixture into the empty side. Gently scramble until set but still moist.
- Return sautéed vegetables to the pan with potatoes and eggs; gently toss to combine.
- Sprinkle shredded cheese evenly over the mixture. Reduce heat to low, cover, and cook for 1-2 minutes until cheese is melted and gooey. Remove from heat.
- Garnish with fresh chopped parsley or chives and serve immediately.
- Prep Time: 15 mins
- Cook Time: 25 mins