Classic Potato and Egg Scramble
Ingredients (Serves 2–3)
- 2 medium potatoes, peeled and diced
- 3–4 eggs
- 1 small onion, finely chopped (optional)
- 2 tbsp oil or butter
- Salt and pepper to taste
- Fresh herbs (parsley or chives) optional
Instructions
- Cook the Potatoes
- Heat oil or butter in a skillet over medium heat.
- Add diced potatoes (and onions if using).
- Cook until tender and slightly golden, about 10–12 minutes. Stir occasionally to avoid sticking.
- Beat the Eggs
- In a bowl, whisk eggs with a pinch of salt and pepper.
- Combine Potatoes and Eggs
- Reduce heat to medium-low. Pour eggs over the cooked potatoes.
- Let the eggs sit for a few seconds, then gently stir with a spatula until the eggs are fully cooked and mixed with the potatoes.
- Serve
- Garnish with fresh herbs if desired.
- Serve hot with toast or as a side to meat dishes.
Variations
- Cheesy Potato & Egg Scramble: Sprinkle grated cheddar or mozzarella into the eggs before cooking.
- Spicy Version: Add chili flakes or chopped jalapeños.
- Spanish-Style: Add roasted red peppers and paprika.
- Herb & Garlic: Sauté potatoes with minced garlic and finish with fresh rosemary or thyme.
Tips
- For extra crispy potatoes, parboil diced potatoes for 5 minutes before pan-frying.
- Use leftover roasted or boiled potatoes for a quicker version.
- Keep heat medium-low when adding eggs to avoid overcooking or scrambling too dry.