Spicy Potato Scramble
Wake up your taste buds with this vibrant and hearty Spicy Potato Scramble! This quick and easy breakfast recipe combines tender golden potatoes, fluffy scrambled eggs, and a kick of green chili heat for a flavorful start to your day. Aromatic garlic, cumin, and turmeric infuse the dish with warm, earthy spices, while fresh cilantro adds a pop of freshness and color. Ready in just 25 minutes, this one-pan morning meal is perfect for busy weekdays or a leisurely weekend brunch. Serve it with crusty toasted bread, creamy avocado slices, or a dollop of yogurt for the ultimate comfort-food experience. Packed with protein and bold flavors, this spicy scramble is sure to become a family favorite! Keywords: spicy potato scramble, quick breakfast recipe, egg and potato recipe, easy brunch ideas, one-pan breakfast.
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Recipe Information
Ingredients
- 2 medium potatoes
- 4 eggs
- 1 small onion
- 1 small green chili
- 2 cloves garlic
- 2 tablespoons olive oil
- 0.5 teaspoons ground cumin
- 0.25 teaspoons ground turmeric
- 0.25 teaspoons red chili powder (optional)
- 2 tablespoons fresh cilantro leaves
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Peel and dice the potatoes into small cubes (about 1/2 inch).
Finely chop the onion, green chili, garlic, and fresh cilantro leaves. Set aside.
Crack the eggs into a bowl and whisk them until evenly combined. Add a pinch of salt and black pepper to season the eggs.
Heat 2 tablespoons of olive oil in a large nonstick skillet over medium heat.
Add the diced potatoes to the skillet and cook for 8-10 minutes, stirring occasionally, until they are golden and tender. Sprinkle a pinch of salt to help them cook evenly.
Add the chopped onion, green chili, and garlic to the skillet. Sauté for 2-3 minutes until the onions are soft and translucent.
Stir in the ground cumin, ground turmeric, and red chili powder (if using), ensuring the spices coat the vegetables evenly.
Reduce the heat to low and pour the whisked eggs into the skillet. Let them cook undisturbed for about 30 seconds, then gently stir and scramble the mixture until the eggs are fully cooked and fluffy.
Turn off the heat and sprinkle the dish with fresh cilantro leaves for a burst of flavor and color.
Serve immediately with toasted bread, avocado slices, or a dollop of yogurt if desired.
Nutrition Facts
Calories |
986 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.5 g | 62% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 1520 mg | 66% | |
| Total Carbohydrate | 101.9 g | 37% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 11.4 g | ||
| Protein | 38.0 g | 76% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 239 mg | 18% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 2786 mg | 59% | |
*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.
