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Cheesy Potato Egg Scramble

Cheesy potato egg scramble is a one-pan breakfast where golden crispy potatoes get folded with fluffy eggs and melted cheddar throughout. This potato egg skillet cooks on the stovetop for a soft, just-set finish with chives and cracked pepper on top.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Cheesy Potato Egg Scramble
  • 1.5 lb Yukon gold potatoes diced small
  • 6 eggs large
  • 1 cup sharp cheddar shredded
  • 0.25 cup whole milk
  • 1 onion small, diced
  • 1 red bell pepper diced
  • 3 tbsp butter
  • 1 tsp garlic powder
  • Salt to taste
  • cracked black pepper to taste
  • fresh chives for garnish
  • hot sauce for serving

Equipment

  • 1 cast iron skillet

Method
 

Cook the potatoes
  1. Melt the butter in a large skillet over medium-high heat, then add the diced Yukon gold potatoes. Cook for 12–15 minutes, stirring occasionally, until the potatoes are golden and crispy (you should see browned edges and a sizzle).
  2. Add the diced onion and red bell pepper to the skillet. Cook for 4 more minutes until softened, then season with garlic powder, salt, and cracked black pepper.
Scramble with eggs and cheese
  1. Whisk the eggs with the whole milk in a bowl, then pour the mixture over the potato mixture. Let it sit briefly so it starts to set in small curds.
  2. Stir gently and cook for 3–4 minutes until the eggs are just set and still soft. Stop when the center looks creamy, not dry, and pull the scramble together.
  3. Sprinkle the shredded sharp cheddar over the top of the scramble. Cover for 1 minute until the cheddar melts and pools through the potatoes and eggs.
  4. Garnish with fresh chives and serve right away with hot sauce. Finish with cracked pepper if desired for a bright, peppery top.

Notes

For extra crisp potatoes, dice them small and spread them out in the skillet rather than overcrowding. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently in a skillet over low heat until warmed through, adding a splash of milk if needed. Freezing is not recommended because eggs can turn watery after thawing. For a dairy-light option, use a reduced-fat shredded cheddar and swap whole milk for unsweetened lactose-free milk.