Potato Egg Scramble Recipe Recipe
This hearty and quick Potato Egg Scramble combines crispy golden potatoes with creamy scrambled eggs for a comforting, protein-packed one-pan breakfast that’s perfect for busy mornings or lazy weekends.
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Servings: 4
Calories: 365kcal
Cost: $6–$8
Equipment
- Large skillet Cast iron preferred
- Spatula Silicone or wooden
- Medium mixing bowl For beating eggs
- Chef’s knife For chopping vegetables
- Cutting board
- Measuring spoons & cups
Ingredients
- 4 medium potatoes Russet or Yukon Gold, diced ½ inch
- 8 large eggs lightly beaten with salt and pepper
- 3 tablespoon vegetable oil or butter
- 1 medium onion diced
- 1 bell pepper any color, chopped
- 3 cloves garlic minced
- 1 cup shredded cheese cheddar, Monterey Jack, or preferred cheese
- 0.25 cup chives or green onions, chopped
- salt & pepper to taste
Optional Add-ins
- 4 strips bacon cooked and crumbled
- 2 cups spinach fresh
- 0.5 cup ham/sausage diced
- 1 jalapeño minced, seeded for less heat
- 2 tablespoon fresh herbs parsley or thyme
Instructions
- Dice & dry potatoes
- Beat eggs with seasoning
- Heat skillet with oil
- Cook potatoes until golden
- Add onion, pepper, garlic
- Pour in eggs, stir gently
- Sprinkle cheese, fold in herbs
- Season and rest 1–2 minutes
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 250g | Calories: 365kcal | Carbohydrates: 28g | Protein: 17g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 330mg | Sodium: 390mg | Potassium: 780mg | Fiber: 3g | Sugar: 3g | Vitamin A: 580IU | Vitamin C: 25mg | Calcium: 210mg | Iron: 3mg