Description
This Potato Egg Scramble is the perfect quick and satisfying breakfast. With crispy golden potatoes and soft scrambled eggs, it’s a hearty, wholesome meal that comes together in under 30 minutes. Great for busy mornings, kids to-go breakfast ideas, or an all-day brunch option.
Ingredients
Base Ingredients:
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2 medium potatoes (Yukon gold or red potatoes), diced
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4 large eggs
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1 tablespoon olive oil or butter
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Salt and pepper, to taste
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½ teaspoon garlic powder (optional)
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½ teaspoon paprika or smoked paprika (optional)
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Fresh herbs (parsley, chives, or cilantro), for garnish
Optional Add-Ins:
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½ cup diced bell peppers
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¼ cup chopped onion
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¼ cup shredded cheese
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½ avocado, sliced
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Hot sauce or salsa, for serving
Instructions
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Dice potatoes into small ½-inch cubes. Optionally, parboil for 5 minutes for extra crispiness.
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Heat oil or butter in a nonstick skillet over medium heat. Add potatoes and a pinch of salt. Cook for 8–10 minutes, stirring occasionally, until golden brown and tender. Add garlic powder and paprika, if using.
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In a bowl, beat eggs with a pinch of salt and pepper. Optionally add a splash of milk for creaminess.
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Reduce heat slightly. Pour eggs over the cooked potatoes. Let sit for 30 seconds, then gently stir and scramble until just set.
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Remove from heat and garnish with herbs, avocado, or cheese. Serve warm, optionally with toast or tortillas.
Notes
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Prep ingredients ahead of time for faster mornings.
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Turn into a wrap for a kid-friendly, portable breakfast.
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Use leftover roasted or boiled potatoes to save even more time.
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For a vegan version: use tofu scramble and plant-based butter.
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Refrigerate leftovers in an airtight container for up to 3 days.