Scrambled Eggs with Potatoes
Transform your breakfast routine with this hearty and flavorful Scrambled Eggs with Potatoes recipe! Combining golden, pan-fried potato cubes with soft, creamy scrambled eggs, this dish is a satisfying fusion of textures and flavors. Enhanced with rich cheddar cheese, fresh chives, and a touch of black pepper, it’s a comforting yet elevated way to kickstart your day. Perfect for brunch or a quick, nourishing meal, the recipe boasts minimal prep and cooking time, making it ideal for busy mornings. Keywords: scrambled eggs, potatoes, breakfast recipe, quick brunch, cheesy scrambled eggs.
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Recipe Information
Ingredients
- 4 pieces large eggs
- 2 medium potatoes
- 2 tablespoons milk
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons chopped fresh chives
- 0.5 cup cheddar cheese, shredded
Instructions
Wash and peel the potatoes. Cut them into small, evenly-sized cubes, about half an inch each.
Heat a large non-stick skillet over medium heat and add the olive oil.
Once the oil is hot, add the potato cubes and sprinkle them with half of the salt. Cook for about 10-15 minutes, stirring occasionally, until the potatoes are golden brown and cooked through. You can pierce them with a fork to check for tenderness.
While the potatoes are cooking, crack the eggs into a mixing bowl. Add milk, the remaining salt, and black pepper. Whisk thoroughly until the mixture is well combined and slightly frothy.
Once the potatoes are done, remove them from the skillet and set aside.
Reduce the heat to medium-low and add the butter to the same skillet. Allow it to melt completely.
Pour the egg mixture into the skillet, and let it sit, without stirring, for about 30 seconds until it starts to set around the edges.
Using a spatula, gently stir the eggs from the edges towards the center, turning them over softly, forming large curds. Continue to cook and gently stir until the eggs are mostly set but still slightly soft and creamy, about 2-3 minutes.
Add the cooked potatoes back into the skillet with the scrambled eggs.
Sprinkle the shredded cheddar cheese over the top and gently stir until the cheese melts and is evenly distributed.
Remove from heat, garnish with chopped fresh chives, and serve immediately.
Nutrition Facts
Calories |
1220 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.2 g | 99% | |
| Saturated Fat | 34.7 g | 174% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 869 mg | 290% | |
| Sodium | 1877 mg | 82% | |
| Total Carbohydrate | 92.5 g | 34% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 6.2 g | ||
| Protein | 49.4 g | 99% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 621 mg | 48% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 2544 mg | 54% | |
*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.
