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–+ servings
jhessica

Potato and Egg Scramble: A Delicious Breakfast Idea!

A delicious and hearty breakfast dish made with scrambled eggs and diced potatoes, perfect for starting your day.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 210
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 medium russet potatoes peeled and diced (about 2 cups)
  • 1 tablespoon olive oil
  • 1 small onion diced
  • 1 bell pepper diced (any color)
  • 4 large eggs
  • Salt and pepper to taste
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/4 cup shredded cheddar cheese optional
  • Fresh parsley chopped (for garnish)

Method
 

  1. In a large skillet, heat the olive oil over medium heat. Add the diced potatoes and cook for about 10 minutes, stirring occasionally, until they start to soften and turn golden brown.
  2. Add the diced onion and bell pepper to the skillet. Cook for an additional 5-7 minutes, stirring frequently, until the vegetables are tender.
  3. In a bowl, whisk together the eggs, salt, pepper, garlic powder, and paprika. Pour the egg mixture over the cooked vegetables in the skillet.
  4. Cook the eggs, gently stirring, until they are just set, about 3-4 minutes. If using, sprinkle the shredded cheddar cheese on top and cover the skillet for 1-2 minutes until the cheese melts.
  5. Remove from heat and garnish with fresh parsley before serving.

Nutrition

Serving: 1servingCalories: 210kcalCarbohydrates: 18gProtein: 10gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 7gCholesterol: 300mgSodium: 300mgFiber: 2gSugar: 1g

Notes

  • For added flavor, try incorporating cooked bacon or sausage into the scramble.
  • Substitute sweet potatoes for a healthier twist and a touch of sweetness.

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