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Crispy Egg and Potato Breakfast Scramble

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A quick, budget-friendly breakfast scramble featuring crispy potatoes and fluffy eggs, perfect for busy mornings and simple to prepare with pantry staples.

Ingredients

Scale
  • 2 medium Yukon Gold or Russet potatoes, peeled and diced (about ½ inch cubes)
  • 4 large eggs, room temperature
  • 1 small yellow onion, finely chopped
  • 1 clove garlic, minced (optional)
  • 3 tablespoons vegetable or canola oil (or olive oil for a healthier twist)
  • 1 tablespoon unsalted butter (optional)
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped parsley or chives
  • Optional add-ins: ½ cup shredded cheddar cheese, chopped bell peppers or jalapeños, cooked bacon or sausage pieces

Instructions

  1. Peel and dice 2 medium potatoes into small, evenly sized cubes (about ½ inch). Rinse briefly under cold water to remove excess starch, then pat dry thoroughly.
  2. Heat a 10-inch cast-iron or non-stick skillet over medium heat and add 3 tablespoons of oil. Warm until shimmering but not smoking, about 2 minutes.
  3. Add diced potatoes in a single layer. Cook undisturbed for 5 minutes to form a golden crust, then stir occasionally for another 7-8 minutes until crispy and tender inside. Adjust heat as needed to avoid burning.
  4. Push potatoes to one side of the pan. Add 1 tablespoon butter, chopped onion, and minced garlic. Cook for 2-3 minutes until onions are translucent and fragrant, stirring occasionally.
  5. While potatoes cook, whisk 4 large eggs with salt and pepper until yolks and whites are fully combined and slightly frothy.
  6. Pour eggs evenly over potatoes and onions. Reduce heat to low. Let eggs sit undisturbed for 30 seconds, then gently stir and fold to scramble. Cook 2-3 minutes until eggs are just set but still creamy.
  7. Sprinkle chopped parsley or chives and optional shredded cheddar cheese over the scramble. Fold gently to combine and melt cheese slightly, about 1 minute.
  8. Taste and adjust seasoning with salt and pepper. Serve hot, optionally with toast or fresh fruit.

Notes

Dry potatoes thoroughly before cooking to ensure crispiness. Cook potatoes undisturbed initially to form a crust. Use medium heat to avoid burning. Scramble eggs on low heat to keep them creamy and avoid overcooking. Optional cheese should be added at the end to melt without drying out. Leftovers can be stored in the refrigerator for up to 2 days and reheated gently.

Nutrition

Keywords: breakfast scramble, crispy potatoes, eggs, budget-friendly breakfast, easy breakfast, quick breakfast, skillet breakfast

Find it online: https://lumalunch.com/crispy-egg-and-potato-breakfast-scramble-easy-budget-friendly-recipe/