– **Title**: Cheesy Potato Egg Scramble
– **Ingredients**:
– 2 medium potatoes, diced
– 1 tablespoon olive oil
– 1 small onion, diced
– 1 bell pepper, diced (any color)
– 4 large eggs
– 1/2 cup shredded cheddar cheese (or cheese of choice)
– Salt and pepper to taste
– Optional: Fresh herbs for garnish (such as parsley or chives)
– **Instructions**:
1. In a large skillet, heat the olive oil over medium heat. Add the diced potatoes and cook for about 10-15 minutes, stirring occasionally, until they are golden brown and tender.
2. Add the diced onion and bell pepper to the skillet with the potatoes. Cook for an additional 5-7 minutes, or until the onions are translucent and the peppers are tender.
3. In a bowl, whisk the eggs together with a pinch of salt and pepper.
4. Pour the eggs into the skillet over the cooked vegetables. Stir gently to combine and cook until the eggs are set but still slightly creamy, about 3-5 minutes.
5. Sprinkle the shredded cheese over the egg mixture. Stir gently until the cheese is melted and evenly distributed.
6. Remove from heat and garnish with fresh herbs if desired. Serve warm.
Key Ingredients & Substitutions
Potatoes: I prefer using Yukon Gold potatoes for their creamy texture and buttery flavor. However, Russet potatoes work too. If you want to reduce carbs, cauliflower can also be a good substitute!
Onion: Yellow onions are great for their sweetness. For a milder flavor, consider using shallots or green onions. If you’re short on onions, leeks are a nice alternative as well.
Bell Pepper: Any color not only adds flavor but also a pop of color. If you don’t have bell peppers, try using chopped zucchini or mushrooms for a different twist.
Eggs: I always pick large eggs for this recipe. For a lighter option, you can use egg whites or a plant-based egg substitute if you’re following a vegan diet.
Cheese: Cheddar is classic, but feel free to mix it up! Monterey Jack or pepper jack can add a nice kick. If you want something dairy-free, look for vegan cheese shreds that melt well.
How Do I Make Sure My Potatoes are Perfectly Cooked?
Cooking the potatoes well is the key to a great scramble. Start by dicing them evenly for consistent cooking. Here’s how to do it:
- Heat your skillet to medium so the potatoes don’t burn on the outside.
- Add the oil or butter and then the diced potatoes. Stir occasionally to help them cook evenly.
- Cook for about 10-15 minutes until they’re tender and a bit golden. You can test doneness by piercing them with a fork.
If you’re in a hurry, you can also microwave them for a few minutes before adding them to the skillet. Just be careful not to overdo it—aim for slightly undercooked so they finish perfectly in the pan!
How to Make Cheesy Potato Egg Scramble
Ingredients You’ll Need:
For the Scramble:
- 2 medium potatoes, diced
- 1 tablespoon olive oil or butter
- 1/2 cup onion, chopped
- 1/2 cup bell pepper, chopped (any color)
- 4 large eggs
- 1/4 cup milk
- 1 cup shredded cheese (cheddar or your choice)
- Salt and pepper to taste
- Chopped chives or green onions for garnish
How Much Time Will You Need?
This cheesy potato egg scramble recipe takes about 30 minutes total. You’ll spend about 10-15 minutes cooking the potatoes, followed by another 10-15 minutes for the rest of the ingredients and cooking the eggs. Perfect for a quick yet satisfying meal!
Step-by-Step Instructions:
1. Cook the Potatoes:
In a large skillet, heat the olive oil or butter over medium heat. Once it’s hot, add the diced potatoes. Cook them for about 10-15 minutes, stirring occasionally, until they are tender and lightly golden. This will give your scramble a nice texture!
2. Sauté the Vegetables:
Next, add the chopped onion and bell pepper to the skillet with the cooked potatoes. Continue to sauté everything together for another 5-7 minutes. Cook until the onions become translucent and the peppers soften, filling your kitchen with delicious aromas!
3. Prepare the Egg Mixture:
In a separate bowl, whisk together the eggs and milk. Don’t forget to season with a little salt and pepper for flavor. This mixture is where the magic happens!
4. Combine and Cook the Eggs:
Pour your egg mixture over the potato and vegetable mix in the skillet. Let it sit for a minute or two—this helps the edges start to set. Then, gently stir it all together, letting the uncooked eggs flow to the edges of the pan. Cook until the eggs are fully scrambled and cooked through, about 3-5 minutes.
5. Add the Cheese:
Once the eggs are cooked, reduce the heat to low. Sprinkle the shredded cheese evenly over the top. Cover the skillet and let it sit for about 2-3 minutes. The steam will melt the cheese beautifully on top!
6. Garnish and Serve:
Finally, remove the skillet from heat and sprinkle the chopped chives or green onions on top for a fresh touch. Serve your cheesy potato egg scramble warm and enjoy every bite!
Can I Use Leftover Potatoes Instead of Fresh Ones?
Absolutely! Just make sure they’re already cooked and diced. You can skip the initial cooking step for the potatoes; simply sauté the onions and bell peppers first, then add the leftover diced potatoes to warm them through before adding the egg mixture.
What Can I Substitute for Milk in This Recipe?
If you don’t have milk on hand, you can use any plant-based milk like almond, soy, or oat milk, which will work just fine. You can also use sour cream or yogurt for a creamier texture, just adjust the amount to taste!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently in the microwave or on the stove. If it seems a bit dry, you can add a splash of water or milk while reheating to keep it moist.
Can I Add Other Vegetables to This Scramble?
Definitely! Feel free to add in other veggies like spinach, mushrooms, or zucchini. Just chop them into small pieces and sauté them along with the onions and bell peppers for an extra flavor and nutritional boost!
