Cheesy Potato Egg Scramble (Printable)
Hearty skillet combining fluffy eggs, golden potatoes, and melted cheddar for a comforting morning meal.
# Ingredient List:
→ Vegetables
01 - 2 medium russet potatoes, peeled and diced (about 2 cups)
02 - 1 small yellow onion, diced
03 - 1/2 red bell pepper, diced
04 - 2 tablespoons chopped fresh chives (optional)
→ Dairy & Eggs
05 - 6 large eggs
06 - 1/4 cup whole milk
07 - 1 cup shredded cheddar cheese
08 - 2 tablespoons unsalted butter
→ Seasonings
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
11 - 1/4 teaspoon smoked paprika (optional)
→ Oil
12 - 1 tablespoon olive oil
# How to Make:
01 - In a large nonstick skillet, heat the olive oil and 1 tablespoon butter over medium heat.
02 - Add the diced potatoes and cook, stirring occasionally, for 8-10 minutes until golden and starting to soften.
03 - Add the onion and bell pepper; cook for 4-5 minutes until the vegetables are soft and potatoes are cooked through. Season with salt, pepper, and smoked paprika.
04 - In a medium bowl, whisk together the eggs and milk until combined.
05 - Push the vegetables to one side of the skillet and add the remaining 1 tablespoon butter to the empty side.
06 - Pour the egg mixture into the buttered side of the pan. Allow to set slightly, then gently scramble, gradually mixing in the vegetables as the eggs cook.
07 - When eggs are just set but still creamy, sprinkle the shredded cheese evenly over the scramble.
08 - Cover the skillet for 1-2 minutes to allow the cheese to melt, then gently fold everything together.
09 - Remove from heat, garnish with fresh chives if desired, and serve hot.
# Expert Tips:
01 -
- Hearty enough to keep you full for hours without leaving you weighed down
- The way melted cheese binds everything together makes each bite perfectly cohesive
02 -
- Patting diced potatoes dry with paper towels before cooking prevents steaming and helps them get properly golden
- Taking the pan off the heat while eggs still look slightly wet prevents overcooking from residual heat
03 -
- Low and slow heat produces the most tender eggs, even if it feels agonizingly patient
- Shredding your own cheese instead of buying pre-shredded makes a noticeable difference in melt quality