Description
A comforting and indulgent breakfast dish featuring crispy potatoes, fluffy eggs, and melted cheese, perfect for sharing with loved ones.
Ingredients
Scale
- 2 medium potatoes, diced
- 4 large eggs
- 1 cup shredded cheese (cheddar or your choice)
- 2 tablespoons butter or oil
- Salt and pepper, to taste
- Optional: Green onions or fresh herbs (like parsley or chives)
Instructions
- Heat the skillet: Begin by heating a non-stick skillet over medium heat. Add your butter or oil and allow it to warm until the butter melts or the oil shimmers.
- Cook the potatoes: Add the diced potatoes to the skillet. Sauté them with a sprinkle of salt and pepper until they turn golden and crisp, about 10 to 15 minutes. Stir occasionally to ensure they cook evenly.
- Whisk the eggs: In a mixing bowl, vigorously whisk the eggs with a generous pinch of salt and pepper until the mixture is well combined and has a light froth on top.
- Move and scramble: Once your potatoes achieve crispy perfection, push them to one side of the skillet. Pour the eggs into the cleared space. Allow the eggs to sit undisturbed for a few seconds, and then gently scramble them, introducing the potatoes until the eggs are just set but still soft.
- Melt the cheese: Sprinkle the shredded cheese generously over the scramble. Let it melt for about a minute before stirring everything together, creating an ooey-gooey delight.
- Garnish and serve: If you’re using green onions or fresh herbs, sprinkle them on top before serving.
Notes
Make-ahead tips: Dice the potatoes the night before and store submerged in water. Cooked potatoes can also be used for a quicker breakfast.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 280mg