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Cheesy Potato Egg Scramble

Cheesy potato egg scramble with crispy diced Yukon gold potatoes and fluffy, softly set eggs. Melted sharp cheddar pools throughout for a one-pan breakfast skillet packed with savory onion and bell 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: 620
Ingredients Equipment Method Notes

Ingredients
  

Potatoes and aromatics
  • 1.5 lb Yukon gold potatoes diced small
  • 1 small onion diced
  • 1 red bell pepper diced
Egg and cheese mixture
  • 6 large eggs
  • 1 cup sharp cheddar shredded
  • 0.25 cup whole milk
  • 3 tbsp butter
  • 1 tsp garlic powder
  • 0.25 salt to taste
  • 0.25 cracked black pepper to taste
  • 0.25 fresh chives for serving
  • 0.25 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 Yukon gold potatoes and cook for 12–15 minutes, stirring occasionally, until golden and crispy.
  2. Add the diced onion and red bell pepper and cook for 4 more minutes until softened, then season with garlic powder, salt, and cracked black pepper to taste.
Scramble and melt
  1. Whisk the eggs with the whole milk, then pour them over the potato mixture.
  2. Stir gently and cook for 3–4 minutes until the eggs are just set and still soft.
  3. Top with the shredded sharp cheddar, cover the skillet for 1 minute until melted, then garnish with fresh chives and serve with hot sauce.

Notes

For the crispiest potatoes, keep the heat at medium-high and stir only occasionally during the 12–15 minute cooking. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently in a skillet until warmed through. Freezing is not recommended because the eggs and potatoes can become watery. For a lower-fat option, use reduced-fat cheddar and swap whole milk for 2% milk.