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Deliciously Easy Cheesy Potato Egg Scramble Recipe

Cheesy Potato Egg Scramble

There's something about a warm, cheesy potato egg scramble that feels like a hug on a plate. Whether it’s a lazy Sunday brunch or a quick weekday breakfast, this delightful dish brings back fond memories of family gatherings and cozy mornings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cheesy Potato Egg Scramble
  • 2 medium potatoes peeled and diced
  • 1 tbsp olive oil for sautéing
  • 1 small onion diced
  • 1 bell pepper bell pepper diced (any color)
  • 4 large eggs
  • 1 cup shredded cheddar cheese
  • Salt and pepper
  • Fresh parsley chopped (for garnish)

Equipment

  • Large Skillet

Method
 

  1. Step 1: In a large skillet, heat the olive oil over medium heat. Add the diced potatoes and cook for about 10-12 minutes, stirring occasionally, until they are tender and golden brown.
  2. Step 2: Toss in the diced onion and bell pepper to the skillet with the potatoes. Continue to cook for an additional 5-7 minutes, until the vegetables are soft.
  3. Step 3: In a bowl, crack the eggs and whisk them together with a pinch of salt and pepper.
  4. Step 4: Pour the whisked eggs over the cooked potato and vegetable mixture in the skillet. Cook, stirring gently, until the eggs are just set, about 3-4 minutes.
  5. Step 5: Sprinkle the shredded cheddar cheese over the top and cover the skillet for a couple of minutes until the cheese melts.
  6. Step 6: Remove from heat, garnish with chopped parsley, and serve warm.

Notes

This dish is best enjoyed fresh, but you can store leftovers in an airtight container in the fridge for up to 3 days.