Cheesy Potato Egg Scramble with Sharp Cheddar and Chives
By Daniel Cho
Prep
10 min
Cook
20 min
Total
30 min
Servings
4
Level
Easy
I make this cheesy potato egg scramble for four breakfast servings when I'm looking for minimal cleanup․ Ingredients include Yukon Gold potatoes browned before the eggs and sharp cheddar and chives, plus a topping of cheese․ Serve from one pan hot in 30 minutes․ No other pans are required․
Halving potatoes into ½-inch pieces is an important step for me because potatoes vary in size and don't cook evenly․ I cook the potatoes in a large nonstick skillet until they're golden on all sides, 15 to 20 minutes․ Potatoes and other foods that are crowded in a skillet release steam and cook unevenly․ I might have to cook the potatoes in batches if there's not enough space in the skillet․
After cooking potatoes, I lower the heat to medium-low and use a spatula to flip the eggs constantly for 30 seconds․ I then cook the eggs uncovered until they're mostly but not fully cooked and still moist, about 80% cooked․ I cook the eggs covered for 1 to 2 minutes off the heat to melt cheese․ Carryover cooking finishes cooking the eggs without drying them out․
Milk is the main ingredient in an egg filling․ If available, you can use cream instead of milk․ Shredded cheddar cheese can be mixed into the eggs before or after cooking to ensure even distribution of the cheese․ Chopped fresh chives can be sprinkled over the eggs, ideally over the cheddar cheese․ I put the fresh chives on top of the melted cheese․ An extra dish to wash is worth it to me․
Why you'll love this recipe
- One pan is used for breakfast, cutting down on dishes to wash compared with using two pans to cook potatoes and eggs․
- It feeds four people if all four want breakfast at the same time, without a second round of cooking․
- The potatoes are cooked and not combined with eggs, leaving browned potatoes․
- Sharp cheddar cheese melts easily under its own heat․ No extra dishes are needed․
- Add cooked meat or vegetables for a more filling breakfast dish․
- I prepare this dish on weekdays for a fast breakfast and on weekends for a slow brunch․
Ingredients
- •1 ½ lbs Yukon Gold potatoes (diced into ½-inch cubes)
- •2 tbsp olive oil
- •1 tsp salt (or to taste)
- •½ tsp black pepper (or to taste)
- •½ tsp garlic powder
- •½ tsp onion powder
- •8 large eggs
- •¼ cup milk (or cream)
- •1 ½ cups sharp cheddar cheese (shredded)
- •2 tbsp fresh chives (chopped, for garnish)
Instructions
- 1
Heat the olive oil in a large non-stick skillet over medium-high heat. Add the potatoes in a single layer and season with the salt, black pepper, garlic powder, and onion powder.
- 2
Cook the potatoes for 15-20 minutes, stirring occasionally, until golden brown, crispy, and cooked through.
- 3
Whisk the eggs and milk together in a medium bowl until light and frothy.
- 4
Reduce the skillet heat to medium-low. Pour the egg mixture over the potatoes and let it set for 30 seconds before gently stirring and scraping the pan bottom with a spatula.
- 5
Continue cooking and stirring until the eggs are about 80% cooked and still slightly moist.
- 6
Turn off the heat. Sprinkle the shredded cheddar over the scramble, cover with a lid, and let it sit for 1-2 minutes until the cheese melts.
- 7
Garnish with the chopped chives and serve immediately.
FAQ
Nutrition (per serving)
Calories
450
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