Cheesy Potato Egg Scramble (Printable Version)
Sautéed potatoes, fluffy eggs, and melted cheese with vibrant veggies in every bite. Deliciously simple and hearty.
# Ingredients:
→ Main Components
01 -
2 medium Russet or Yukon Gold potatoes, peeled and diced
02 -
4 large eggs
03 -
1 cup shredded cheese, such as cheddar or mozzarella
04 -
1 small onion, diced
05 -
1 bell pepper, diced, any color
06 -
2 tablespoons olive oil or butter
07 -
Salt and pepper to taste
08 -
Fresh chives or parsley, chopped, for garnish
# Steps:
01 -
Wash, peel, and dice potatoes into small cubes to promote uniform cooking.
02 -
In a large skillet, heat olive oil or butter over medium heat. Add diced potatoes and season generously with salt and pepper. Cook, stirring occasionally, for 10 minutes until golden brown and tender.
03 -
Add diced onion and bell pepper to the pan with potatoes. Sauté for 3 to 4 minutes until vegetables are softened and aromatic.
04 -
In a bowl, whisk eggs thoroughly. Pour eggs into the skillet over the potatoes and vegetables. Gently fold and stir, allowing eggs to cook evenly and mixture to set.
05 -
Sprinkle shredded cheese evenly over the egg mixture once eggs begin to set but are still slightly moist. Continue cooking for 2 to 3 minutes until cheese is melted and eggs are cooked through.
06 -
Remove from heat and garnish with freshly chopped chives or parsley. Serve immediately while hot.
# Notes:
01 -
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze up to 2 months. Reheat gently and add a splash of water if needed to retain moisture. Prep vegetables and potatoes in advance to expedite morning cooking.