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Cheesy Potato & Egg Scramble
Amanda Peterson

Cheesy Potato & Egg Scramble

Golden crispy potatoes folded into creamy scrambled eggs loaded with melty cheddar cheese. This one-pan cheesy potato & egg scramble is ready in 30 minutes and perfect for busy mornings or weekend brunch.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 4 medium russet potatoes (about 4 cups diced)
  • 3 tablespoons olive oil or unsalted butter
  • 1 medium yellow onion, finely diced
  • 1 red or green bell pepper, diced
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt (plus more to taste)
  • 1/4 teaspoon black pepper
  • 8 large eggs
  • 1/4 cup whole milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons unsalted butter
  • 1 1/2 cups shredded sharp cheddar cheese (divided)
  • 2 tablespoons chopped fresh chives or green onions (optional)

Equipment

  • Large non-stick or cast-iron skillet For even browning and easy scrambling
  • Sharp knife For even potato dicing
  • Spatula or wooden spoon For stirring and folding
  • Mixing Bowl For whisking eggs
  • Whisk

Method
 

  1. Peel (or leave skins on) and dice potatoes into ½-inch cubes. Pat dry with a clean towel.
  2. Heat 3 tablespoons oil or butter in large skillet over medium-high. Add potatoes in single layer and cook 5 minutes undisturbed. Stir and cook 8–10 more minutes until crispy and tender.
  3. Stir in diced onion and bell pepper. Add garlic powder, smoked paprika, salt, and pepper. Cook 3–4 minutes until vegetables soften.
  4. Whisk eggs with milk, salt, and pepper until just combined.
  5. Push potato mixture to one side of skillet. Add 2 tablespoons butter to empty side and melt over medium-low heat.
  6. Pour in egg mixture. Let edges set 20–30 seconds, then gently fold until mostly set but still glossy (2–3 minutes).
  7. Fold potatoes and eggs together. Sprinkle 1 cup cheese on top, cover 1 minute to melt.
  8. Remove from heat. Top with remaining ½ cup cheese and chives. Serve immediately.

Notes

Pat potatoes dry for extra crispiness. Cook eggs on low heat for the creamiest texture. Add cheese off the heat to prevent separation. Naturally gluten-free. Vegan, spicy, and vegetable-loaded variations included. Leftovers reheat beautifully with a splash of milk.