Description
This hearty, satisfying Cheesy Potato Egg Scramble combines crispy potatoes, fluffy eggs, and melty cheese in one skillet! Perfect for busy weekday mornings or lazy weekend brunches, this versatile dish comes together in under 30 minutes and delivers maximum flavor with minimal effort.
Ingredients
Scale
- 2 tablespoons olive oil or butter, divided
- 2 medium russet potatoes, diced into ½-inch cubes (about 2 cups)
- 1 small onion, finely diced
- 1 bell pepper (any color), diced
- 6 large eggs
- ¼ cup milk (or dairy-free alternative)
- 1 cup shredded cheese (cheddar, Monterey jack, or Mexican blend)
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ¼ teaspoon dried thyme (optional)
- Pinch of cayenne pepper (optional, for heat)
- Salt and pepper to taste
- 2 green onions, sliced (optional)
- ¼ cup fresh herbs (parsley, chives, or cilantro) (optional)
Instructions
- Prepare the potatoes:
- Heat 1 tablespoon of oil or butter in a large non-stick skillet over medium-high heat.
- Once hot, add the diced potatoes in a single layer.
- Season with salt, pepper, garlic powder, and paprika.
- Cook undisturbed for 3-4 minutes until the bottoms begin to brown.
- Stir and continue cooking for 7-8 minutes, stirring occasionally, until the potatoes are golden and crispy on the outside and tender inside.
- Add vegetables:
- Add the diced onion and bell pepper to the skillet with the potatoes.
- Cook for an additional 3-4 minutes until the vegetables have softened.
- Lower the heat to medium-low.
- Prepare and add eggs:
- In a medium bowl, whisk together eggs and milk until well combined.
- Season with salt and pepper to taste.
- Pour the egg mixture over the potato mixture in the skillet.
- Gently stir with a spatula, folding the eggs around the potatoes.
- Cook for 2-3 minutes until the eggs are partially set but still slightly runny.
- Add cheese and finish:
- Sprinkle the shredded cheese evenly over the egg and potato mixture.
- Cover the skillet with a lid and cook for 1-2 minutes until the cheese is fully melted and the eggs are cooked to your desired consistency.
- Remove from heat and sprinkle with sliced green onions and fresh herbs if using.
- Serve immediately while hot and cheesy!
Notes
Pro Tips:
- Pre-cook your potatoes in the microwave for 2-3 minutes before dicing to significantly reduce stovetop cooking time.
- Don’t overcrowd the pan – ensure potatoes have space to get crispy.
- Allow potatoes to develop a crust before stirring to achieve maximum crispiness.
- Freshly grated cheese melts better than pre-shredded varieties.
- For extra rich flavor, try adding a tablespoon of sour cream to your egg mixture.
Variations:
- Add cooked bacon or ham for extra protein.
- Try different cheese combinations like pepper jack for heat or Swiss for nutty flavor.
- For a lower-carb option, substitute cauliflower for potatoes.
- Add a sprinkle of smoked paprika for a subtle smoky flavor.
- Prep Time: 10
- Cook Time: 15
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 320
- Sugar: 3
- Sodium: 450
- Fat: 19
- Saturated Fat: 7
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 23
- Fiber: 3
- Protein: 18
- Cholesterol: 285
Keywords: cheesy potato egg scramble, breakfast scramble, potato egg recipe, one-pan breakfast, quick breakfast recipe, easy potato breakfast, cheesy eggs with potatoes