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- 2 medium russet potatoes, peeled and diced - 4 large eggs - 1 cup shredded cheddar cheese - 1 small onion, finely chopped - 1 bell pepper (red or green), diced - 2 tablespoons olive oil - 1 teaspoon paprika - Salt and pepper to taste - Fresh chives or parsley, for garnish The ingredients for cheesy potato egg scramble are simple yet flavorful. You start with russet potatoes. They are perfect because they hold their shape. Next, you need large eggs. They add richness and protein. Shredded cheddar cheese brings a creamy texture. Onion and bell pepper add sweetness and crunch. Olive oil is key for sautéing. Paprika gives a nice warmth and color. Don’t forget salt and pepper to enhance all the flavors. Finally, fresh chives or parsley brighten the dish. This mix of ingredients makes a hearty breakfast. Each bite is packed with flavor. Plus, it's quick and easy to prepare. You can serve this dish to family or friends. They will love how tasty and filling it is! {{ingredient_image_1}} Begin by bringing a medium pot of water to a boil. Once the water is bubbling, add 2 medium russet potatoes, peeled and diced. Cook the potatoes for about 10 to 12 minutes. You want them tender but not mushy. Test for tenderness by poking a piece with a fork. If it goes in easily, they're ready. Drain the potatoes and set them aside for later. Next, heat 2 tablespoons of olive oil in a large non-stick skillet over medium heat. Add 1 small onion, finely chopped, and 1 bell pepper, diced. Sauté these for about 5 minutes. You want the onions and peppers to become soft and fragrant. This step adds a wonderful flavor base for your scramble. Now, it’s time to combine everything. Add the cooked potatoes to the skillet with the sautéed onions and bell peppers. Sprinkle in 1 teaspoon of paprika, and season with salt and pepper to taste. Stir gently for about 3 to 4 minutes. This helps the potatoes get slightly crispy and absorb all those lovely flavors. In a bowl, whisk together 4 large eggs until they are well blended. Pour the eggs over the potato mixture in the skillet. Stir frequently for about 2 to 3 minutes. You want the eggs to cook but still be fluffy. Take care not to overcook them. Once the eggs are fluffy, sprinkle 1 cup of shredded cheddar cheese over the top. Stir until the cheese melts and coats everything evenly. This step is key for achieving that creamy, cheesy texture that makes this dish so delightful. When serving, remove the skillet from heat. Garnish with fresh chives or parsley for a pop of color. Serve the cheesy potato egg scramble hot for the best taste. Enjoy this flavorful breakfast delight! To get the best potatoes, start by dicing them evenly. This helps them cook at the same rate. I like to peel my russet potatoes first. Then, cut them into small cubes. Aim for pieces about ½ inch wide. When you cook them, bring water to a boil first. Add the diced potatoes and cook for 10-12 minutes. Test the potatoes with a fork; they should be tender but not mushy. If overcooked, they can turn soft and break apart. Drain them well after cooking to avoid excess water. To make your cheesy potato egg scramble shine, add spices. I love using paprika for a hint of warmth. You can also try garlic powder or onion powder for extra depth. Fresh herbs like chives or parsley add brightness too. If you want to switch things up, try different cheeses. Gouda or pepper jack can bring a new twist. These options will change the flavor and make the dish your own. Prepping your ingredients ahead of time can save you a lot of minutes. Dice your potatoes and chop your veggies the night before. Store them in the fridge for easy use in the morning. I also recommend using leftover potatoes. If you have some from last night's dinner, they work perfectly here. You can even add other leftover veggies for extra flavor and nutrients. Pro Tips Perfectly Cooked Potatoes: Ensure your potatoes are diced evenly for uniform cooking. Test for doneness by piercing them with a fork; they should be tender but not mushy. Fluffy Scrambled Eggs: Whisk your eggs thoroughly before adding them to the skillet. This incorporates air, resulting in fluffier scrambled eggs. Cheese Melting Tip: For a more intense cheese flavor, consider using a mix of cheeses such as cheddar and Monterey Jack, and add them in stages while cooking. Garnishing Like a Pro: Use fresh herbs like chives or parsley not just for garnish but also for an added layer of flavor. Chop them finely to distribute their taste evenly. {{image_2}} You can make your cheesy potato egg scramble even better by adding more veggies. Try zucchini or spinach for a fresh twist. Both add great flavor and nutrients. You can also switch up the cheese. Instead of cheddar, use feta or pepper jack for a new taste. Want to add some meat? Bacon or sausage works great in this dish. They add a savory kick. Cook the meat first, then set it aside. After sautéing the vegetables, mix the meat back in. This keeps everything warm. Adjust the cooking time by a few minutes to ensure the meat is fully cooked. Think outside the plate! Serve your scramble over grains like quinoa or rice. This adds texture and makes it filling. You can also turn it into a breakfast burrito. Just scoop the mixture into a tortilla and roll it up. It’s perfect for on-the-go meals! To keep your cheesy potato egg scramble fresh, use airtight containers. Glass containers work best, but BPA-free plastic ones are fine too. Store leftovers in the fridge for up to three days. After that, the taste and texture may decline. You can freeze this dish for later. First, let it cool completely. Then, transfer it to a freezer-safe container. Seal tightly to avoid freezer burn. It can last for up to two months in the freezer. When ready to enjoy, thaw it in the fridge overnight. To reheat, use a microwave or a skillet. If using a microwave, cover it with a damp paper towel. This keeps it fluffy and moist. If you prefer a skillet, heat it on low. Stir occasionally to prevent sogginess. Enjoy your reheated meal just like the first time! Yes, you can use different cheeses! Try mozzarella for a mild flavor. Feta adds a tangy touch. Pepper jack gives it a spicy kick. Always shred your cheese for easy melting. This recipe is naturally gluten-free. Just ensure that your seasoning and any added ingredients are gluten-free. Check labels on packaged items, like cheese or spices, to avoid gluten. You can serve it with fresh fruit for sweetness. Toast or whole grain bread makes a great side. A light salad adds crunch and freshness. Consider pairing with yogurt for creaminess. Yes, you can prep ahead! Cook the potatoes and veggies the night before. Store them in the fridge. You can scramble the eggs in the morning. Just reheat the potatoes and veggies before adding the eggs. In this blog post, we covered a simple and tasty cheesy potato egg scramble. We shared key ingredients, step-by-step instructions, and tips for perfecting the dish. You can explore variations too, such as adding meats or veggies. Remember to store leftovers properly and reheat them to keep the flavors intact. Enjoy making this meal as a quick breakfast or lunch. With these techniques, you will create a dish that satisfies both your taste buds and your family. Happy cooking!

Cheesy Potato Egg Scramble

A delicious and hearty scramble featuring potatoes, eggs, and cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4
Calories 350 kcal

Ingredients
  

  • 2 medium russet potatoes, peeled and diced
  • 4 large eggs
  • 1 cup shredded cheddar cheese
  • 1 small onion, finely chopped
  • 1 whole bell pepper (red or green), diced
  • 2 tablespoons olive oil
  • 1 teaspoon paprika
  • to taste salt and pepper
  • for garnish fresh chives or parsley

Instructions
 

  • In a medium pot, bring water to a boil. Add the diced potatoes and cook for about 10-12 minutes until tender. Drain and set aside.
  • In a large non-stick skillet, heat the olive oil over medium heat. Add the chopped onion and diced bell pepper. Sauté for about 5 minutes until soft and fragrant.
  • Add the cooked potatoes to the skillet with the onions and bell peppers. Sprinkle in paprika, salt, and pepper. Stir gently for about 3-4 minutes, allowing the potatoes to get slightly crispy.
  • In a bowl, whisk the eggs until well blended. Pour the eggs over the potato mixture in the skillet. Stir frequently for about 2-3 minutes until the eggs are fully cooked but still fluffy.
  • Sprinkle the shredded cheddar cheese on top of the egg and potato mixture. Stir until the cheese melts and coats everything evenly.
  • Remove from heat, garnish with chopped chives or parsley, and serve hot.

Notes

Feel free to add other vegetables or spices to customize.
Keyword breakfast, cheese, eggs, potatoes