Description
A quick and delicious Cheesy Potato Egg Scramble perfect for a hearty breakfast or brunch. Crispy golden potatoes are cooked with fluffy scrambled eggs and melted cheddar cheese, garnished with fresh parsley for a flavorful and satisfying meal in just 20 minutes.
Ingredients
Scale
Potatoes
- 4 medium potatoes, diced
Eggs
- 4 large eggs
Other Ingredients
- 1 tablespoon olive oil
- 1/4 cup shredded cheddar cheese
- Salt and pepper to taste
- Fresh parsley, chopped (optional)
Instructions
- Heat oil: Heat the olive oil in a large skillet over medium heat to prepare for cooking the potatoes.
- Cook potatoes: Add the diced potatoes to the skillet and cook, stirring occasionally, for about 10 minutes until they turn golden brown and crispy on the outside.
- Add and scramble eggs: Crack the eggs directly into the skillet with the cooked potatoes and scramble them together, cooking until the eggs are fully set and cooked through.
- Incorporate cheese and season: Sprinkle the shredded cheddar cheese over the eggs and potatoes, then season with salt and pepper to taste. Stir gently until the cheese melts and combines evenly with the mixture.
- Garnish and serve: Optionally garnish with freshly chopped parsley for added flavor and color. Serve immediately to enjoy the dish warm.
Notes
- Use a non-stick skillet for easier cooking and cleanup.
- For extra flavor, consider adding diced onions or bell peppers with the potatoes.
- Adjust the seasoning according to taste or add a pinch of smoked paprika for a smoky twist.
- Leftovers can be refrigerated and gently reheated, but are best enjoyed fresh.
