Caramelized Onion Potato Scramble
Savor the comforting flavors of a "Caramelized Onion Potato Scramble," a hearty and flavorful breakfast or brunch dish that's sure to impress. This warm and satisfying skillet recipe combines tender, golden-brown potatoes, sweet caramelized onions, and creamy scrambled eggs, all seasoned to perfection with a hint of garlic and pepper. Topped with optional melty cheddar cheese and a sprinkling of fresh parsley, this versatile dish balances rich, savory flavors with a touch of freshness. With just 40 minutes from prep to table, this easy-to-make recipe is perfect for feeding a crowd or meal-prepping for the week. Pair it with a side of toast or fresh fruit for a complete, nourishing meal that’s as delicious as it is simple. Keywords: caramelized onion potato scramble, breakfast recipe, brunch ideas, savory skillet meal, easy egg recipes.
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Recipe Information
Ingredients
- 1 large yellow onion
- 2 medium russet potatoes
- 6 large eggs
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 2 tablespoons fresh parsley
- 0.5 cup shredded cheddar cheese (optional)
Instructions
Peel and dice the potatoes into small, bite-sized cubes. Set them aside in a bowl of cold water to prevent browning.
Slice the yellow onion thinly into half-moons.
In a large, non-stick skillet, heat the olive oil over medium heat. Add the sliced onions and a pinch of salt. Cook, stirring frequently, for 10-12 minutes or until the onions are golden brown and caramelized. Remove the onions from the skillet and set them aside.
Drain and pat dry the diced potatoes with a clean kitchen towel or paper towels.
In the same skillet, melt 1 tablespoon of butter over medium heat. Add the diced potatoes, season with half of the salt, pepper, and garlic powder, and cook for 8-10 minutes, stirring occasionally, until the potatoes are tender and golden brown. Remove the potatoes from the skillet and set aside.
In a bowl, whisk together the eggs with a pinch of salt and pepper.
Return the skillet to the stove and lower the heat to medium-low. Melt the remaining tablespoon of butter and pour in the whisked eggs. Gently scramble the eggs, stirring frequently, until they are cooked but still soft and creamy.
Add the caramelized onions and cooked potatoes back into the skillet with the scrambled eggs. Gently fold everything together until evenly combined and warmed through.
If using, sprinkle the shredded cheddar cheese over the top and cover the skillet for a minute or two until the cheese melts.
Garnish with freshly chopped parsley and serve immediately.
Nutrition Facts
Calories |
345 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.9 g | 27% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 310 mg | 103% | |
| Sodium | 691 mg | 30% | |
| Total Carbohydrate | 23.6 g | 9% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 2.7 g | ||
| Protein | 15.9 g | 32% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 168 mg | 13% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 632 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
