Description
A warm and comforting breakfast dish combining fluffy eggs, tender potatoes, and melted cheese, perfect for fall mornings.
Ingredients
- 3 medium potatoes, peeled and diced (about 3 cups)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 large eggs
- 1/4 cup milk
- 1 1/2 cups shredded cheese (cheddar or a blend)
- 2 tablespoons butter or neutral oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme or fresh chopped herbs
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Prep the potatoes: Rinse, peel if you prefer, and dice the potatoes into even 1/2-inch cubes so they cook uniformly.
- Par-cook the potatoes: In a large skillet, heat 1 tablespoon butter over medium heat. Add potatoes and cook, stirring occasionally, until they start to soften and brown, about 10–12 minutes. Add the chopped onion and cook 3–4 more minutes until translucent.
- Add garlic and spices: Stir in the garlic, smoked paprika, thyme, salt, and pepper. Cook 1 minute until fragrant.
- Whisk the eggs: In a bowl, whisk eggs with milk until slightly frothy.
- Combine eggs and potatoes: Push the potato mixture to one side of the skillet, add the remaining butter to the empty side, and pour in the eggs. Allow them to set slightly, then gently fold the eggs and potatoes together until the eggs are just cooked but still moist.
- Melt in the cheese: Sprinkle shredded cheese over the scramble and cover the skillet for 1–2 minutes to melt the cheese evenly. Garnish with parsley and serve hot.
Notes
For extra-roasted potato flavor, start with baked potatoes. Adjust cooking time when using frozen potatoes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Skillet Cooking
- Cuisine: American