Description
Potato Egg Scramble brings comfort right to your kitchen table with crispy potatoes dancing alongside fluffy scrambled eggs. Simple ingredients come together quickly for a breakfast that feels like a warm morning hug.
Ingredients
Scale
Main Ingredients:
- 6 large eggs
- 4 medium potatoes
- 1 medium onion
- 1 bell pepper
Supporting Ingredients:
- 2 tablespoons (30 milliliters) olive oil
Seasonings:
- Salt
- Pepper
- Fresh herbs (optional)
Instructions
- Pour 2 tablespoons olive oil into a large skillet, warming it over medium heat until it shimmers slightly.
- Add 4 diced medium potatoes to the hot pan, spreading them in a single layer to ensure even browning at 350°F for 10-12 minutes.
- Toss your potatoes occasionally, watching for a golden-crisp exterior that signals perfect doneness.
- Incorporate 1 chopped medium onion and 1 diced bell pepper into the skillet, stirring to blend with the potatoes for 4-5 minutes.
- Crack 6 large eggs into a mixing bowl, whisking with ½ teaspoon salt and ¼ teaspoon black pepper until well combined.
- Pour the egg mixture evenly over your potato and vegetable blend, allowing it to settle across the pan’s surface.
- Gently fold the eggs through the potato mixture, creating soft curds and ensuring no raw egg remains after 3-4 minutes of cooking.
- Remove from heat when eggs appear just set but still glossy, about 145°F internal temperature.
- Sprinkle fresh chopped herbs like parsley or chives across the top for a bright, fresh finish.
Notes
- Dice potatoes uniformly to ensure even cooking and golden browning.
- Use a non-stick skillet to prevent sticking and make cleanup easier.
- For extra flavor, add a sprinkle of smoked paprika or fresh herbs like chives or parsley just before serving.
- Make this dish vegetarian-friendly by using plant-based eggs or tofu scramble as a protein replacement.
- Prep Time: 5 minutes
- Cook Time: 15-20 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 325 kcal
- Sugar: 3 g
- Sodium: 180 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 3 g
- Protein: 13 g
- Cholesterol: 185 mg