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Cheesy Potato Egg Scramble

Cheesy potato egg scramble made in one pan with golden, crispy diced Yukon gold potatoes and softly set, fluffy eggs. Cheddar melts throughout and pools over the scramble, finished with chives and cracked pepper.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 630
Ingredients Equipment Method Notes

Ingredients
  

Diced Yukon gold potatoes
  • 1.5 lb Yukon gold potatoes, diced small
Egg base
  • 6 large eggs
  • 1 cup whole milk
Cheese
  • 1 cup sharp cheddar, shredded
Vegetables
  • 1 small onion, diced
  • 1 red bell pepper, diced
Seasonings and finishing
  • 3 tbsp butter
  • 1 tsp garlic powder
  • 0.25 tsp salt to taste
  • 0.25 tsp cracked black pepper to taste
  • 0.25 cup fresh chives for garnish
  • hot sauce for serving

Equipment

  • 1 cast iron skillet

Method
 

Crisp the potatoes
  1. Melt the butter in a large cast iron skillet over medium-high heat, then add the diced potatoes and cook for 12–15 minutes, stirring occasionally, until golden and crispy.
Soften vegetables and season
  1. Add the diced onion and bell pepper and cook for 4 more minutes until softened, then season with garlic powder, salt, and cracked black pepper.
Scramble with eggs
  1. Whisk the eggs with the whole milk, then pour the mixture over the potatoes.
  2. Stir gently and cook for 3–4 minutes until the eggs are just set and still soft.
Melt and serve
  1. Top the scramble with the shredded cheddar and cover the skillet for 1 minute until the cheese is melted.
  2. Garnish with fresh chives, then serve with hot sauce.

Notes

For crispier potatoes, keep the potatoes moving only occasionally during the first 12–15 minutes so the cubes can brown. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently in a skillet over low heat until warmed through (eggs can firm up). Freezing isn’t recommended because the eggs and potatoes can turn watery. For a lighter option, use reduced-fat cheddar and swap whole milk for low-fat milk while keeping the same cook times.