Description
This Cheesy Potato Egg Scramble is a hearty and flavorful breakfast dish featuring tender sautéed potatoes and onions combined with fluffy scrambled eggs and melted sharp cheddar cheese. Enhanced with paprika and garlic powder, and optionally enriched with cooked beef or bacon, it’s garnished with fresh chives for a burst of color and freshness. Perfect for a satisfying morning meal that serves four.
Ingredients
Scale
Potatoes and Vegetables
- 3 medium-sized Yukon Gold or red potatoes (about 1.5 lbs), washed and diced into 1/2-inch cubes
- 1 small yellow onion, finely diced
- 2 tablespoons olive oil
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- Salt and freshly ground black pepper to taste
Egg Mixture
- 8 large eggs
- 1/4 cup whole milk or half-and-half
- 1 tablespoon unsalted butter
Cheese and Garnish
- 1 cup shredded sharp cheddar cheese, or a blend of cheddar and Monterey Jack
- 2 tablespoons fresh chives, finely chopped, for garnish
Optional Ingredients
- 1/2 cup cooked beef or bacon, chopped
- Hot sauce or ketchup for serving
Instructions
- Prepare and Dry Potatoes: Wash and dice the potatoes into 1/2-inch cubes. Soak them in cold water for 10-15 minutes to remove excess starch, then drain and dry thoroughly with a clean towel to ensure they become crispy when cooked.
- Sauté Onions and Cook Potatoes: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sauté the finely diced yellow onion for 3-5 minutes until translucent. Add the dried diced potatoes to the skillet, sprinkle with 1/2 teaspoon paprika, 1/4 teaspoon garlic powder, salt, and freshly ground black pepper. Cook for 20-25 minutes, stirring every 3-5 minutes until the potatoes are tender and golden-brown. Remove from the skillet and keep warm.
- Scramble Eggs: In a large bowl, whisk together 8 large eggs with 1/4 cup whole milk or half-and-half, and season with salt and pepper until light and frothy. In the same skillet, melt 1 tablespoon unsalted butter over medium-low heat. Pour in the egg mixture and gently scramble the eggs for 3-5 minutes, stirring frequently until they are mostly set but still moist and glossy.
- Combine and Melt Cheese: Return the cooked potatoes and onions (and if using, the cooked beef or bacon) into the skillet with the eggs. Gently fold to combine all ingredients evenly. Sprinkle 1 cup of shredded sharp cheddar cheese evenly over the top, then remove the skillet from heat and allow the residual warmth to melt the cheese, covering briefly if necessary.
- Serve: Let the scramble rest for a minute. Divide it among serving plates, garnish with 2 tablespoons of finely chopped fresh chives, and serve immediately. Optionally accompany with hot sauce or ketchup.
Notes
- Soaking and drying potatoes is key to achieving a crispy texture.
- For a vegetarian option, omit the optional cooked beef or bacon.
- Using a blend of cheddar and Monterey Jack cheese adds a nice creamy flavor.
- Adjust seasoning to taste, adding more paprika or garlic powder as desired.
- Serve immediately to enjoy the cheese melty and eggs fluffy.
