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Egg and Potato Breakfast Scramble

4.6 from 5 reviews

You’ll love this breakfast scramble! It’s an easy, versatile, one-skillet breakfast filled with scrambled eggs, home fries, herbs and cheese. It’s like all my favorite things about breakfast in one skillet.

Ingredients

Instructions

  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!

Notes

Adapted from Cook without a Book by Pam Anderson.
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.

▸ Nutrition Information

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.