Potato Egg Scramble
A hearty one-skillet breakfast made with crispy potatoes, fluffy eggs, simple seasonings, and optional cheese or vegetables.
Equipment
- Large skillet
- mixing bowl
- whisk
- spatula
- knife
- cutting board
Ingredients
Ingredients
- 3 medium potatoes diced small
- 6 large eggs
- 1 small onion diced
- 0.5 bell pepper diced, optional
- 2 tbsp olive oil
- 1 tbsp butter
- 0.5 tsp garlic powder
- 0.5 tsp paprika
- 0.5 cup shredded cheddar cheese optional
- salt and black pepper to taste
- green onions or hot sauce optional for serving
Instructions
- Dice the potatoes into small, even cubes.
- Heat olive oil in a large skillet over medium heat.
- Add the potatoes and season with salt, black pepper, garlic powder, and paprika.
- Cook for 10–12 minutes, stirring occasionally, until the potatoes are tender and golden.
- Add the diced onion and bell pepper, then cook for 3–4 minutes until softened.
- Whisk the eggs in a bowl with a pinch of salt and black pepper.
- Lower the heat and pour the eggs into the skillet.
- Stir gently until the eggs are just set.
- Add shredded cheddar cheese if using and let it melt.
- Remove from heat and serve warm with green onions or hot sauce.
Notes
Cut the potatoes small so they cook quickly and get crispy. Do not stir too often or the potatoes will not brown well.