Description
Experience the warm and satisfying flavors of Potato Egg Scramble, perfect for breakfast or brunch. This quick and easy recipe marries fluffy scrambled eggs with tender, golden-brown potatoes for a nutritious and delicious meal. Enhanced with sautรฉed onions and vibrant bell peppers, this scramble can be customized to fit your tasteโsimply add your favorite veggies or proteins for an extra twist. Whether you enjoy it solo or paired with fresh avocado slices and whole grain toast, the Potato Egg Scramble delivers comfort and satisfaction in every bite.
Ingredients
- 2 medium russet or Yukon gold potatoes
- 4 large eggs
- 1 small onion (yellow or red)
- 1/2 bell pepper (any color)
- Salt and pepper (to taste)
- Cooking oil (for sautรฉing)
Instructions
- Peel and dice the potatoes into small cubes. Rinse under cold water.
- Heat oil in a skillet over medium heat, add diced potatoes, and cook until golden brown and tender (10-12 minutes), stirring occasionally.
- Add chopped onion and bell pepper to the skillet; sautรฉ for an additional 3-4 minutes until softened.
- In a bowl, whisk together eggs, salt, and pepper. Pour over the cooked vegetables in the skillet.
- Gently stir until eggs begin to set, cooking for another 3-5 minutes until desired consistency is reached.
- Serve hot alongside toast or fresh fruit.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Sautรฉing
- Cuisine: American
Nutrition
- Serving Size: 1 plate (approximately 250g)
- Calories: 320
- Sugar: 2g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 370mg
Keywords: For added flavor, experiment with spices like paprika or garlic powder. Mix in ingredients such as cheese or spinach for extra richness. Leftovers can be stored in an airtight container in the refrigerator for up to three days.