Cheesy Potato Egg Scramble
A hearty one-pan breakfast made with golden potatoes, fluffy scrambled eggs, melted cheddar cheese, and fresh green onions. This easy potato and egg scramble is simple enough for busy mornings and satisfying enough for a weekend brunch.
Equipment
- Large nonstick skillet
- Medium Mixing Bowl
- Cutting board
- Chef’s knife
- Whisk or fork
- Spatula
- Measuring cups
- Measuring spoons
Ingredients
- 2 medium russet potatoes
- 4 large eggs
- 1 cup shredded sharp cheddar cheese
- 2 tablespoons olive oil
- 2 tablespoons butter
- ¼ cup whole milk
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons chopped green onions
Instructions
- Wash and cut the potatoes into small, even cubes.Heat the olive oil in a large nonstick skillet over medium heat. Add the potatoes, salt, and black pepper.Cook for 10–14 minutes, stirring occasionally, until the potatoes are tender and golden brown around the edges.In a bowl, whisk the eggs with the milk.Push the cooked potatoes to one side of the skillet. Add the butter to the empty side and pour in the eggs.Cook the eggs over medium-low heat, gently stirring until they are mostly set but still soft.Fold the eggs and potatoes together.Sprinkle the shredded cheddar over the mixture. Cover the skillet for 1–2 minutes, until the cheese melts.Turn off the heat and add the chopped green onions.Serve immediately with hot sauce, avocado, salsa, or your favorite breakfast toppings.