Egg and Potato Breakfast Scramble

egg and potato breakfast scramble

Well, the holidays have snuck up on me once again and Christmas is just around the corner. Fortunately, my list of loved ones to buy for is a short one this year and I feel prepared. I don’t have stressful decisions to make about what to buy my non-existant significant others’ family members, and for that I am glad. Truly. Sometimes I bemoan the fact that I am single, but I relish it just as often. Sometimes I don’t want to be alone—like when I’m driving to Kansas City and my iPhone fails me, leaving me to find my way with no phone numbers and only half of my friends’ address—but at other times I want to be alone, like when it’s just me, this breakfast in a skillet, and a fork. Singledom at its finest!

This recipe has been adapted from Pam Anderson (no, not that Pamela Anderson), who recently published a cookbook called Cook without a Book: Meatless Meals. I almost called it a non-cookbook because she presents vegetarian meal concepts, rather than precise recipes, and provides tips and flavor combinations that go with it.

I love this way of cooking because it’s realistic—I almost never follow recipes exactly, because I don’t want to make an extra trip to the store or because my taste buds prefer a different flavor. I think it’s an especially great concept for a vegetarian cookbook because so many who want to cook more meatless meals do not know where to begin. Pam’s cookbook provides plenty of family-friendly vegetarian cooking inspiration along with endless flavor combinations to try.

hot potatoes

I was drawn to Pam’s recipe for this egg and potato scramble because it was easy to scale down for breakfast for one. I’ve mentioned before how much I adore breakfast—it’s the only thing that gets me out of bed in the morning—and on the weekends I love spending lazy mornings making myself a good meal. Sometimes I want a quick, savory breakfast instead of sweet waffles or pancakes, and this scramble was just right.

I appreciate Pam’s technique for quick steaming the potatoes, which speeds up the potato cooking process and means that I can now whip up a breakfast club-quality meal for myself in twenty minutes! Her breakfast scramble is not unlike the “veggie kitchen sink” I enjoyed for brunch at Succotash in Kansas City this past weekend. It’s basically like mixing together two of my favorite Breakfast Club menu items (home fries and scrambled eggs) in one skillet, for one. I’m a big fan.

egg and potato scramble

The recipe below is Pam’s original, which serves two people. I scaled it down for one by cooking two medium red potatoes and two scrambled eggs in an 8-inch cast iron skillet. In fact, Pam’s breakfast scramble was so good, I couldn’t resist eating it straight from the pan (and thankfully, no one was around to watch)!

egg and potato scramble for one

Egg and Potato Breakfast Scramble
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 2
It's like all my favorite things about breakfast in one skillet.
  • 6 ounces red potatoes, rinsed and scrubbed and diced. (Pam said four small red potatoes. I would dice up just enough to cover the bottom of the skillet in a single layer.)
  • ¼ cup water
  • 2 teaspoons olive oil
  • Pinch of salt
  • 3 large eggs, beaten (I'd probably add another for good measure)
  • Dash of milk
  • 1 scallion, thinly sliced
  • ⅓ cup grated cheese (I used Gruyère)
  • 1 tablespoon freshly chopped herbs (I used fresh thyme) OR a pinch of dried herbs
  1. Combine the potatoes, water, oil and salt in a 10-inch skillet. The author suggested a non-stick skillet but in my opinion there's nothing a well-seasoned cast iron skillet can't do.
  2. Cover and bring to a boil over high heat. Cook for about five minutes, until the water has evaporated and the potatoes start to sauté.
  3. Uncover the potatoes and loosen them from the bottom of the skillet with a wooden spoon until lightly browned, about five minutes later. If you're using dried spices or herbs, add them now.
  4. In a bowl, scramble the eggs with a dash of milk. Pour the eggs into the skillet, toss in the scallions and scramble until the eggs are just set. Remove the skillet from heat.
  5. Sprinkle with grated cheese and fresh herbs (optional). Give it a minute to let the cheese melt, then dig in!
<li><em>Adapted from <a href=";tag=cooandkat-20&amp;linkCode=as2&amp;camp=1789&amp;creative=390957&amp;creativeASIN=1605291765" rel="nofollow" target="_blank">Cook without a Book: Meatless Meals</a> by Pam Anderson</em></li>
<li>Variations to try: extra sharp cheddar with fresh dill, feta or goat cheese with oregano (add diced roasted red pepper), pepper jack and cilantro (perhaps add black beans and a side of salsa), or Swiss and paprika.</li>



  1. says

    My favorite holiday meal is a sour cream cranberry coffee cake – layers of whole berry cranberry sauce are swirled into a sour cream based batter….and the topping is crunchy walnuts! So tasty and easy! Happy Holidays!

  2. says

    Christmas morning breakfast at my parents’ house, where we still make a point to be each year, is panettone french toast. It’s a tradition we began several years ago and have no intention of stopping! It’s wonderful with a bit of powdered sugar over top.

    Cheers and happy Christmas,


  3. says

    You made me realize two things in this post besides the fact that I need to try this recipe. First, I still need to get my bff’s parents a gift and second, precise has all the letters to spell recipes. For breakfast on Christmas we have an egg and bacon casserole that my mom makes ahead of time so we can just pop it in the oven. Happy holidays!

  4. Brenda says

    This dish looks fabulous!! We have 5 growing boys at home and they have already been asking what I am cooking this year for Christmas morning breakfast! This looks like a good one (of course, quadrupled) Thanks for your recipes…love cooking healthy :)

  5. Jill says

    During the holidays we usually make a strata and have some sort of bread (orange cinnamon rolls, coffee cake, etc.) with it. This year, I would love to make ebelskivers because I just got a pan from Williams Sonoma.

  6. Sarah K says

    This sounds delicious! I will have to give it a try soon. My favorite breakfast is scrambled eggs over roasted sweet potatoes with pickled red onions and a dash of hot sauce all rolled up in a whole wheat tortilla.

  7. says

    This looks amazing – great breakfast! My sister often makes baked oatmeal for Christmas morning, along with my dad’s fancy scrambled eggs and some sort of sweet bread made by me and my mom.

  8. says

    Mmm, this looks fantastic. I think I may try this out on my hubby actually, I know he’ll be a huge fan :D Quite often I just scramble some eggs with whatever veggies are in the fridge and some cheese for a quick breakfast that everyone likes. I haven’t tried potatoes yet though :D

  9. cadence says

    I’m a big fan of scrambled eggs–I really love the concept of that cookbook, that is exactly how I “follow” recipes, subbing things out with what is available / potentially delicious. it’d be neat to have a guidebook for cooking that way (as it is now somethings just don’t come out right. I have some lentil meatballs that were *way* less delicious than expected).

  10. says

    my favorite breakfast is a classic spread here in the South: scrambled eggs, organic bacon, hash browns with peppers and onions, buttery grits, and if I can talk my mom into it…chocolate chip pancakes.

  11. says

    My list of gifts to buy/ make this year was pretty small, too. This breakfast scramble looks really yummy– I got this book out of the library and love it. I’d love to own a copy! We usually have mimosas and croissants for Christmas breakfast, but since my mom is now gluten-free, I don’t think we’ll be doing that anymore! Breakfast is my favorite meal, maybe I’ll make the big cinnamon biscuits I saw on The Kitchn just for me ;)

  12. Nene says

    We love skillet meals, so I can’t wait to try this recipe. Lately breakfasts have consisted of lots of simple whole-grain cereals, like simple steel-cut oats with dried fruit and greek yogurt…of course, if I get the book, I’m sure to find lots of other ideas to help spice up that morning grub routine!

  13. says

    Oh my – you’ve got me set on picking up this cookbook even if I don’t win! I love working off of flavor combinations and techniques rather than instructions, and find myself rarely cooking meat/chicken at home.

    PS. beautiful photos, as always!

  14. Jennifer says

    My favorite breakfast is crepes…sweet or savory, it doesn’t matter, I love them all! But I’ll definitely be trying this recipe, too :)

  15. says

    This looks fabulous! I don’t often eat eggs for breakfast, but I would make this scramble for dinner in a heartbeat. My morning meal typically consists of stovetop oatmeal + peanut butter, but pancakes are a special favorite.

  16. says

    Yum! My brother makes a similar version which he calls “monster mash” this looks much prettier:)

    I love frittatas around the holidays loaded with veggies!

  17. kerry says

    Thanks again Kate for your great ideas. I will certainly look more closely at this cookbook. I love this recipe and will add wild mushrooms to it and serve it over a baby cos lettuce this year. Have a wonderful new year and keep up the good work.

  18. says

    As one single woman to another, I know exactly what you mean about the ups and downs of living and cooking on your own, but spoiling myself with a lovely egg-based breakfast on a lazy weekend is definitely one of the perks in my book.

    For a holiday breakfast, I often serve up a frittata or souffle or such, with lots of good cheese and some sort of veggies mixed in. With a warm buttered slice of banana bread and a medley of fresh fruit on the side, it makes a killer combination, but still leaves plenty of room for the feast to come a few hours later!

  19. says

    christmas morning breakfast is always my favorite :) last year my mom made whole wheat gingerbread pancakes. and this year, she is making whole wheat pancakes with a nutty topping :)

  20. Lisa says

    My mother was pretty wise. Oh, she could make terrific breakfasts, but she didn’t owe us that. She usuallly preferred to make great dinners for us all every night. As for breakfast, she wanted us to be self-sufficient, and what better way to do that than letting the kids cook? Her attitude about breakfast was that once we kids were old enough to reach the cabinets, we could and should make our own breakfasts. Sundays were special breakfasts, and Dad hosted those. Dad would raid the neighborhood Jewish deli and return with a feast of freshly cut cold cuts, rye bread and onion rolls. But for me, what I treasure to this day was Mom’s over-riding philosophy about breakfast: this is the meal that one should be served, either out at a favorite local restaurant, or else, in bed. I mean, how right is that?

  21. says

    Just in the last year I’ve really started enjoying breakfast. My husband and I sit down together with a pot of tea and either pancakes, oatmeal, or bacon with eggs and toast. Special occasions (like Christmas) always call for cinnamon rolls. :) I’m going to add this egg and potato breakfast scramble to my repertoire.

  22. Jenn says

    Mmm. This looks so good, I’ll have to try soon. I love scrambles and omlets. My husband makes good potatoes. This is a good blend of the two.
    On holidays, (or any day) I love French toast or buckwheat pancakes!

    Would LOVE to win this book and try some new ideas! Thanks!!!

  23. jacquie says

    no holiday breakfasts in general. my typical breakfast would be a couple of crackers w/ pb, some cheese and a few nuts. i know, i know – not the best way to start the day …

  24. Sara says

    With two small kids, we’re still working on the ‘tradition’ part for christmas, but we make plain old scrambled eggs and toast a whole lot. My 4-year-old has named it ‘poncho wonchos’ (ponchos are eggs and wonchos are toast), and we get a kick out of it. The younger sister is much more likely to call eggs ‘ponchos’, poor girl… My favorite breakfast right now is a baked oatmeal from

  25. Alicia says

    This Christmas I’m dying to make Ina Garten’s French Toast Bread Pudding. Half breakfast and half dessert? Can’t go wrong.

  26. says

    Oh! I would LOVE a copy of this cookbook.

    My very favorite breakfast is migas – but this Christmas I’m thinking about trying out some eggs baked in avocado halves.

  27. Christopher says

    i’m all about breakfast and this one looks pretty good.

    i am in charge of christmas breakfast this year. on the docket–vanilla pancakes w homemade raspberry preserves and some maple flavored veg sausage on the side. hope aunt, mom and grandmom approve!

  28. kelsey says

    whenever I reminisce about past Christmases, I’m always reminded of my mom baking cinnamon rolls every Christmas morning!

  29. says

    Our family tradition for the past few years for Christmas morning breakfast is to make an overnight blueberry-stuffed french toast – it can be prepared the night before and baked while we open stockings!

  30. Cynthia says

    Cinnamon rolls from a can and hot chocolate have always been my parents tradition. This will make the 5th year in a row I’m not spending Christmas with them, but the first time I’m making cinnamon rolls for scratch. They’re made, rolled, and in my freezer now so all that’s left to do is thaw and bake them. Wish me luck that they turn out right!!

  31. Jodell says

    Found your blog from my friend Karla’s blog and LOVE your recipes. Just tried the blackberry orange pancakes (but did the raspberry/lemon version) and they were amazing, especially since they were for dinner! This recipe is great, only I’m going to put it in a tortilla with some green chile! Thanks for sharing all the great stuff!

  32. Jesse says

    I’ve never been a big breakfast eater. I’m known to skip it more than just ‘occasionally’. However, I can’t say no to a good scramble of hashbrowns, eggs, various veggies and herbs with toast on the side. That plus a smoothie to drink and there you have my dream breakfast. Are you writing this down, future boyfriends?

  33. says

    We have done something new each year. Can that be a tradition?! One year I made a french toast casserole and last year I made the Pioneer’s Woman’s monkey muffins. I think I made the full eggs/sausage/toast/fruit breakfast. I know for sure the year I was pregnant the first time I ate holiday cookies for breakfast!! The kids asked for the monkey muffins again but I am trying for ease this year and I may just do cinnamon rolls from a can on Christmas day. We’ll see… I might not be able to resist those monkey muffins myself!

  34. Rebeca Juarez says

    I cannot wait to try this recipe! My favorite breakfast meal is a combination plate of huevos rancheros, black beans and fried plantains-a salvadoran classic

  35. Diane Chichelli says

    I read your Blog while eating one of your Quinoa Breakfast recipes. I added a couple of heaping spoonfuls of Greek Yogurt, half a banana, a cap of pure Maple syrup and a dash of cinnamon. Yum! Cooking off the cuff.

  36. Kate says

    I love greek yogurt and homemade granola…another favorite is brown rice pudding with dried cranberries! Great blog! This breakfast looks so good!

  37. says

    I’m a breakfast person too, but it took me 20 years to fall in love with eggs. Now I make an omelette at least once a week. If not for breakfast than for a quick & tasty dinner. My favorite sides are potatoes, onions and greens.

  38. Sabine says

    My favorite holiday breakfast would have to be pumpkin bread french toast, which is leftover pumpkin bread soaked in an egg wash and cooked just like you would with classic french toast. The french toast is delicious with just a drizzle of maple syrup or a pad of nice jam, but is sweet enough to go without.

  39. Amy says

    My favorite is pumpkin waffles with ginger spice, served with bacon. Yum!

    Love your blog – have been blog-stalking you for a while now and really enjoy it. :=)

  40. Grace says

    My favorite holiday breakfast is homemade waffles with fresh fruit. This year I had gluten-free banana bread with almond butter and homemade cinnamon rolls. If I could eat something for breakfast every day it would probably be breakfast burritos with potatoes.

  41. Samantha Walter says

    I am not sure why I never mix the eggs and hash browns for this 1 pan scramble, but it was oh so good with the mexican version made!

  42. Jess says

    Our family made our most delicious (and meat free) Christmas morning breakfast to date! Aged cheddar, asparagus and carmelized onion strata (made with homemade bread) with fruit salad. So delicious!

  43. Julia says

    Have you ever tried it with sweet taters instead? I am wanting to try it but not sure if it would be a weird taste…eggs and sweet taters…hmm. Thoughts?

    • says

      Great question, Julia. I haven’t tried if with sweet potatoes, but I absolutely love sweet potatoes so I think it’d be delicious. I bet rosemary and Parmesan would be stellar with the sweet potatoes and eggs!

  44. says

    I just made a simpler version of this for my sick kiddos. We normally just do plain old scrambled eggs for my kids, they likenthingsnboring. First response when they saw it was “yuck!” My kids always have to try at least one bite of everything on their plate so I made them try it. The pan is now empty! They loved it! Thanks for sharing!

  45. Elisha says

    I just made this for breakfast, along with your apple cinnamon oatmeal muffins. After my husband tasted the eggs and potatoes, he spontaneously applauded and bowed down to me! Haha! Great recipe!

  46. Brent says

    Hey Felicity,
    Christmas breakfast growing up was mom’s homemade cinnamon rolls and pineapple rolls-yeah buddy, mouth-watering! I make something similar to the potato egg scramble called the Mountain Man Breakfast that even my adamantly anti-dad’s cooking 10 year old son admits is good!
    You say you occasionally cheat with fish and bacon, have you succumbed to cheating with any Kansas City barbecue yet?

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