If you’re searching for a breakfast that’s hearty, colorful, and bursting with flavor, look no further than this Potato Egg Scramble. It’s the ultimate morning comfort food: perfectly golden potatoes, vibrant veggies, creamy eggs, and a generous sprinkle of melty cheddar all come together in a single skillet. Whether you want a quick weekday breakfast or a relaxed weekend brunch, this dish is a guaranteed crowd-pleaser that’s endlessly adaptable and impossibly satisfying!

Potato Egg Scramble Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this recipe is how a handful of everyday ingredients can create something truly special. Each component in this Potato Egg Scramble adds a unique texture, color, or burst of flavor, making every bite deliciously memorable.

Russet potatoes: Their starchy texture helps them get crispy and golden, perfect for soaking up those eggs.
Olive oil: Gives the potatoes a gorgeous golden crust and adds a hint of richness.
Salt: Essential for bringing out all the flavors in your skillet.
Black pepper: Adds just the right touch of warmth and spice.
Smoked paprika: Lends a subtle smokiness that makes this scramble extra savory.
Garlic powder: Infuses the potatoes with aromatic, savory notes without the fuss of fresh garlic.
Onion: Cooks down to sweet, tender bits that meld beautifully with the potatoes and eggs.
Bell pepper: Adds color, crunch, and a touch of sweetness.
Eggs: The heart of the scramble, making everything creamy and satisfying.
Milk: A splash makes the eggs extra fluffy and rich.
Shredded cheddar cheese: Melts deliciously over the top for cheesy goodness in every forkful.
Fresh parsley: A bright, fresh finish that lifts up all the flavors.

How to Make Potato Egg Scramble

Step 1: Sauté the Potatoes

Start by heating olive oil in a large nonstick skillet over medium heat. Once shimmering, toss in your diced russet potatoes along with salt, black pepper, smoked paprika, and garlic powder. Be patient—let the potatoes cook for 10 to 12 minutes, stirring occasionally so they get beautifully golden and crisp on all sides while becoming tender inside. This is the foundation of your Potato Egg Scramble, so let those spuds shine!

Step 2: Add the Veggies

Next, sprinkle in your diced onion and bell pepper. Stir everything together and let it cook for another 3 to 4 minutes. The onion will turn sweet and soft, while the pepper adds a pop of color and crunch. At this point, your kitchen should already smell amazing!

Step 3: Prepare the Eggs

While your vegetables tenderize, whisk together the eggs and milk in a medium bowl until fully combined and a little frothy. This simple step makes the eggs in your Potato Egg Scramble extra light and fluffy, giving the whole dish a lovely lift.

Step 4: Scramble the Eggs

Push the potato and veggie mixture to one side of the skillet, then pour the eggs into the open space. Gently scramble them with a spatula, moving slowly so they stay soft and creamy. Once they’re just set, stir everything together so the eggs, potatoes, and veggies are beautifully mingled.

Step 5: Add Cheese and Finish

Sprinkle the shredded cheddar over the hot scramble and let it melt for a minute or two. As the cheese oozes into the eggs and potatoes, you’ll be tempted to dive right in. Finish with a scattering of fresh parsley, adding a burst of color and freshness just before serving.

How to Serve Potato Egg Scramble

Garnishes

Top your Potato Egg Scramble with extra fresh parsley, a little more shredded cheddar, or even a pinch of smoked paprika for color. If you like a little zing, try a dash of hot sauce or a dollop of sour cream! These small touches make your breakfast look vibrant and restaurant-worthy.

Side Dishes

This scramble is filling on its own but pairs beautifully with buttered toast, sliced avocado, or a bowl of fresh fruit. For a heartier brunch, serve it alongside crispy bacon, sausage, or a simple green salad. The Potato Egg Scramble is incredibly versatile and fits into any breakfast spread.

Creative Ways to Present

Try serving the Potato Egg Scramble in mini cast-iron skillets for a rustic look, or spoon it into warm tortillas for a satisfying breakfast taco. You can even pack it into a wrap for an on-the-go meal, or layer it over toasted English muffins for a fun twist on eggs Benedict.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Potato Egg Scramble, let it cool completely before transferring to an airtight container. It will keep well in the refrigerator for up to 3 days, making it a wonderful option for meal prep or busy mornings.

Freezing

For longer storage, you can freeze your Potato Egg Scramble. Spoon cooled portions into freezer-safe bags or containers, squeezing out as much air as possible. It will keep its flavor and texture for up to one month. Thaw overnight in the fridge for best results.

Reheating

To reheat, simply warm the Potato Egg Scramble in a skillet over low heat, stirring gently to avoid overcooking the eggs. You can also microwave individual portions in 30-second bursts, covering with a damp paper towel to keep everything moist and fluffy.

FAQs

Can I use a different type Breakfast, Brunch

Absolutely! While russet potatoes are classic for their fluffy texture, Yukon Golds or even red potatoes work well and add a slightly creamier bite to your Potato Egg Scramble.

How can I make this dairy-free?

You can easily swap the milk for a non-dairy alternative like oat or almond milk, and use a plant-based cheese or simply skip the cheese altogether for a delicious dairy-free version.

Can I add meat to the Potato Egg Scramble?

Yes, definitely! Diced cooked bacon, ham, or sausage are all tasty additions and make the dish even more filling. Just stir in your cooked meat when you add the onion and bell pepper.

What other vegetables work well in this recipe?

Feel free to toss in spinach, mushrooms, zucchini, or even cherry tomatoes. The Potato Egg Scramble is a great way to use up leftover veggies and tailor the flavors to your preferences.

Is this recipe good for meal prep?

Absolutely! You can make a batch of Potato Egg Scramble at the start of the week and portion it out for quick, nourishing breakfasts. It reheats beautifully and keeps you fueled all morning.

Final Thoughts

I hope you’ll give this Potato Egg Scramble a try the next time you want a breakfast that’s both comforting and full of flavor. It’s simple, satisfying, and a guaranteed favorite for all ages. Gather your ingredients, fire up that skillet, and enjoy every delicious bite!

Potato Egg Scramble Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 6 reviews

Author: Emma
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

A hearty and flavorful Potato Egg Scramble featuring golden sautéed potatoes, colorful bell peppers and onions, fluffy scrambled eggs, and melted cheddar cheese, garnished with fresh parsley. This easy stovetop recipe is perfect for a comforting breakfast or brunch that serves four.

Ingredients

Scale

Vegetables

2 medium russet potatoes, peeled and diced
1/2 cup onion, diced
1/2 cup bell pepper, diced
2 tablespoons fresh parsley, chopped

Spices & Seasonings

1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder

Dairy & Eggs

6 large eggs
2 tablespoons milk
1/2 cup shredded cheddar cheese

Oils

2 tablespoons olive oil

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Instructions

Prepare the potatoes: Heat olive oil in a large nonstick skillet over medium heat. Add the diced potatoes along with salt, pepper, smoked paprika, and garlic powder. Cook for 10 to 12 minutes, stirring occasionally, until the potatoes are golden brown and tender.
Sauté vegetables: Add the diced onions and bell peppers to the skillet. Cook for another 3 to 4 minutes until the vegetables soften and become fragrant.
Whisk eggs: In a medium bowl, whisk together the eggs and milk until well combined and slightly frothy to ensure fluffy scrambled eggs.
Cook eggs: Push the cooked potatoes and vegetables to one side of the skillet. Pour the whisked eggs into the empty side and scramble gently over medium-low heat until just set but still moist.
Combine and melt cheese: Stir the eggs together with the potato mixture to combine. Cook for an additional 1 to 2 minutes. Remove the skillet from heat and sprinkle shredded cheddar cheese on top. Allow the cheese to melt from the residual heat.
Garnish and serve: Sprinkle the chopped fresh parsley over the scramble before serving for a fresh burst of flavor and color.

Notes

You can substitute cheddar cheese with Monterey Jack, feta, or Swiss cheese based on your preference.
For additional protein, add cooked bacon, ham, or sausage to the scramble.
Serve alongside toast, avocado, or fresh fruit to complete your breakfast plate.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast, Brunch
Method: Stovetop
Cuisine: American