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To make a tasty Cheesy Potato Egg Scramble, you need these simple ingredients: - 3 medium potatoes, peeled and diced - 4 large eggs - 1 cup shredded cheddar cheese - 1/2 cup milk - 1 small onion, finely chopped - 1 bell pepper (any color), diced - 2 tablespoons olive oil - Salt and pepper to taste - Fresh chives or parsley for garnish (optional) These ingredients come together to create a breakfast that is filling and flavorful. The potatoes give it a hearty base, while the eggs add protein. The cheese melts beautifully, making every bite creamy and rich. Fresh veggies like onion and bell pepper add color and crunch. You can even garnish with herbs for a fresh touch. {{ingredient_image_1}} - Heat the olive oil and cook the potatoes: Start by heating two tablespoons of olive oil in a large skillet over medium heat. Add three medium potatoes, peeled and diced. Cook for about 10-12 minutes. Stir them often until they are golden brown and fork-tender. Season with a pinch of salt and pepper for taste. - Add onion and bell pepper: Next, add one small finely chopped onion and one diced bell pepper to the skillet. Cook these for another 4-5 minutes. You want the veggies to be soft and fragrant. - Whisk eggs and milk: In a mixing bowl, whisk together four large eggs and half a cup of milk. Make sure they blend well. Season this mixture with a bit of salt and pepper for extra flavor. - Pour egg mixture over potatoes: Once the potatoes and veggies are cooked, pour the egg mixture over them in the skillet. Stir gently to combine everything. - Cooking on low heat: Cook this on low heat for about 5-7 minutes. Stir occasionally. You want the eggs to cook fully but still be creamy. - Add cheddar cheese and melt: After the eggs are cooked, remove the skillet from the heat. Sprinkle one cup of shredded cheddar cheese on top. Cover the skillet for a few minutes to let the cheese melt. Give it a gentle stir once melted and adjust seasoning if needed. This Cheesy Potato Egg Scramble is easy and quick, perfect for any breakfast! To make a great scramble, focus on the heat. Use medium heat to cook the potatoes. If the heat is too high, they can burn. Aim for golden brown potatoes in about 10-12 minutes. Stir them often to cook evenly. When it comes to seasoning, don’t hold back on salt and pepper. Add a pinch while cooking the potatoes and veggies. This helps build flavor. You can also mix in some garlic powder or paprika for a kick. Just remember to keep tasting as you go! For this scramble, I recommend using Yukon Gold or Russet potatoes. They cook well and give a nice texture. Yukon Golds are creamy, while Russets are fluffy. Both work great! Before you cook, peel and dice the potatoes into small pieces. This helps them cook faster and more evenly. Rinse them in cold water to remove excess starch. This step helps keep the texture light and fluffy. Pro Tips Use Fresh Ingredients: Fresh potatoes and vegetables will enhance the flavor and texture of your dish, making it more enjoyable. Customize Your Veggies: Feel free to add or substitute other vegetables like spinach, mushrooms, or tomatoes for added nutrition and taste. Control the Creaminess: For creamier eggs, reduce the cooking time and remove them from heat while slightly undercooked; they will continue to cook in the residual heat. Perfect Cheese Melt: Covering the skillet after adding cheese helps it melt evenly and quickly without overcooking the eggs. {{image_2}} You can change the cheese for different flavors. Try mozzarella for a mild taste. Feta adds a tangy kick. Or use pepper jack for some spice. Each cheese brings a new twist. Adding vegetables boosts nutrition and flavor. Spinach, mushrooms, or zucchini work well. You can also toss in cherry tomatoes for a pop of color. Mix and match to find your favorite combo. If you need a gluten-free option, this recipe is already safe. Just ensure your cheese and milk meet the standards. You can enjoy this dish without worry. For dairy-free needs, use plant-based milk and cheese. Almond or oat milk works great. Look for dairy-free cheese that melts well. It can still taste delicious! If you want a vegan version, swap the eggs. Use chickpea flour mixed with water. This gives you a similar texture. You can also try silken tofu for added creaminess. Enjoy your tasty dish, no matter your diet! To store leftovers, let the dish cool first. Once cool, place it in an airtight container. This helps keep the flavors fresh. You can store your cheesy potato egg scramble in the fridge for up to three days. If you want to keep it longer, freezing is a good option. In the freezer, it can last up to two months. When reheating, go low and slow. Use the stove or oven to warm it up. This method keeps the eggs creamy and the potatoes tender. If you use a microwave, heat it in short bursts. Stir in between to ensure even heating. Always check that it is heated through. Enjoy your tasty breakfast anytime! You can serve this dish with fresh fruits or toast. A side of crispy bacon works great too. You might enjoy it with avocado slices for creaminess. A light salad can add a nice crunch. Yes, you can make this dish ahead of time. Just cook it fully and cool it down. Store it in the fridge for up to three days. Reheat it gently before serving. This helps keep the eggs creamy. To change the spice level, add your favorite spices. Red pepper flakes can add heat. You can also use chopped jalapeños for a fresh kick. If you prefer mild, skip the spicy additions. This blog post covered a simple and tasty cheesy potato egg scramble. We explored the key ingredients, from potatoes to cheddar cheese. I provided easy steps to prepare and cook the dish. You learned tips for achieving the perfect scramble and variations to suit your taste. We also discussed storage and reheating methods to keep your meal fresh. In conclusion, this recipe is versatile and fun. Enjoy making it your way!

Cheesy Potato Egg Scramble

Start your day with a delicious Cheesy Potato Scramble that combines the best of an Egg and Potato Breakfast! This easy potato egg recipe features golden potatoes, fresh veggies, and melty cheddar cheese in a simple skillet breakfast hash. Perfect for busy mornings, this hearty dish is sure to become a family favorite. Try this Cheddar Cheese Egg Dish today and savor every bite! Save this recipe for later! #BreakfastIdeas #EasyRecipes #PotatoDishes #BrunchRecipes
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Ingredients
  

3 medium potatoes, peeled and diced

4 large eggs

1 cup shredded cheddar cheese

1/2 cup milk

1 small onion, finely chopped

1 bell pepper (any color), diced

2 tablespoons olive oil

Salt and pepper to taste

Fresh chives or parsley for garnish (optional)

Instructions
 

In a large skillet, heat the olive oil over medium heat. Add the diced potatoes and cook for about 10-12 minutes, stirring occasionally until they are golden brown and fork-tender. Season with a pinch of salt and pepper.

    Add the chopped onion and bell pepper to the skillet, cooking for another 4-5 minutes until the vegetables are soft.

      In a mixing bowl, whisk together the eggs and milk until well combined. Season with salt and pepper.

        Pour the egg mixture over the cooked potatoes and vegetables in the skillet. Stir gently to combine.

          Cook on low heat for about 5-7 minutes, stirring occasionally, until the eggs are fully cooked but still creamy.

            Remove the skillet from the heat and sprinkle the shredded cheddar cheese on top. Cover for a few minutes to allow the cheese to melt.

              Once melted, give it a final gentle stir and taste for seasoning, adjusting if needed.

                Serve hot, garnished with freshly chopped chives or parsley if desired.

                  Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4