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Cheesy Potato Egg Scramble

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Achieve breakfast perfection! Sauté crisp Russet potatoes and sweet onions in butter before scrambling with sharp cheddar and eggs. Full instructions and detailed nutrition guide included.

  • Total Time: 35 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 tablespoon unsalted butter
  • 1 cup Russet potato, peeled and diced small
  • 1/4 cup yellow onion, finely diced
  • 4 large eggs
  • 1/2 cup sharp cheddar cheese, shredded
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon fresh chives, chopped (for garnish)

Instructions

  1. Step 1: Melt the butter in a large non-stick skillet over medium heat. Add the diced potatoes and cook for 8-10 minutes, stirring occasionally, until the potatoes are golden brown and fork-tender.
  2. Step 2: Add the diced onion to the skillet with the potatoes and sauté for 3-4 minutes until the onions are softened and translucent.
  3. Step 3: While the vegetables cook, whisk the eggs vigorously in a bowl along with the salt and black pepper. Set the potato mixture aside while keeping the skillet on medium-low heat.
  4. Step 4: Pour the whisked eggs over the potato and onion mixture. Let the eggs set for about 30 seconds before beginning to gently push the cooked egg from the edges toward the center, creating soft curds.
  5. Step 5: When the eggs are mostly set but still slightly wet, sprinkle the shredded cheddar cheese evenly over the scramble. Cook for 1 minute until the cheese is melted and gooey.
  6. Step 6: Remove the skillet from the heat, scoop the cheesy scramble onto plates, and garnish immediately with the chopped fresh chives before serving.

Notes

  • Store any leftovers in an airtight container in the refrigerator for up to two days, but be aware the eggs may release a little moisture upon cooling.
  • To revive the scramble without making the eggs rubbery, reheat small portions gently in a non-stick skillet over low heat, adding a tiny splash of milk or butter to reintroduce moisture.
  • For a perfect brunch meal, serve this hearty scramble alongside a bright salsa or a slice of creamy avocado for a fresh, cooling contrast.
  • Ensure your diced Russet potatoes are uniformly small and fully fork-tender before adding the onions; this crucial step guarantees a perfect texture beneath the soft, cheesy eggs.
  • Author: Isabella
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: Approximately 1 1/2 cups of scramble
  • Calories: 455
  • Sodium: 625mg
  • Fat: 30g
  • Saturated Fat: 14g
  • Trans Fat: 0.1g
  • Protein: 2g

Find it online: https://coookitfast.one/cheesy-potato-egg-scramble/