Cheesy Potato Egg Scramble
A comforting breakfast dish featuring fluffy scrambled eggs, buttery potatoes, and gooey cheddar cheese, perfect for chilly mornings.
Ingredients
Main Ingredients
- 2 large large potatoes Provides a hearty base and comforting texture; you can substitute with sweet potatoes for a twist.
- 4 large large eggs The creamy, rich component; enjoy them free-range or organic for a fresh taste.
- 1 cup shredded cheddar cheese Adds that gooey, cheesy goodness; feel free to swap for your favorite kind of cheese.
- 1 tablespoon olive oil For sautéing the potatoes and adding flavor; butter works great here too.
- to taste Salt and pepper Essential for bringing out all the delicious flavors in the dish.
- to taste Chopped green onions For garnish (optional); cilantro or parsley can be used too.
Instructions
Preparation
- Wash and dice the potatoes. Rinse the potatoes under cold water. Chop them into small cubes to ensure even cooking.
- Whisk the eggs. Crack the eggs into a bowl and whisk them until they're a bit frothy.
Cooking
- Sauté the potatoes. Heat olive oil in a skillet over medium heat, then add the diced potatoes. Cook for about 10 minutes, stirring occasionally until golden and tender.
- Add eggs and cheese. Pour the whisked eggs over the cooked potatoes, gently stirring. Add in the shredded cheese and mix until melted and everything is combined, about 3-5 minutes.
Serving
- Plate it up. Once everything’s cooked to your liking, transfer the scramble to plates, and sprinkle with chopped green onions (if using).
- Enjoy while warm. This dish is best enjoyed fresh, so dig in right away!
Notes
Suggestions include cutting potatoes evenly for consistent cooking, using fresh eggs for better taste, and experimenting with different cheeses. This dish is not ideal for freezing; leftover storage should be in an airtight container and consumed within 3-4 days.