Description
A comforting and hearty potato egg scramble made with golden sautéed potatoes, fluffy eggs, and tender onions, finished with fresh parsley. Perfect for breakfast, brunch, or a quick satisfying meal.
Ingredients
Scale
- 2 medium potatoes, about 400 grams, peeled and diced into small cubes
- 4 large eggs
- 1 small yellow onion, finely chopped
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped
Instructions
- Place a large skillet over medium heat and allow it to warm for a minute.
- In a mixing bowl, whisk together the eggs, salt, and black pepper until smooth and slightly frothy.
- Add the olive oil to the skillet. Once warm, add the diced potatoes and cook for 10 to 12 minutes, stirring occasionally, until golden and tender. Add the chopped onion and cook for another 3 to 4 minutes until soft.
- Reduce the heat to medium low and pour the whisked eggs over the potato and onion mixture.
- Gently stir and fold the eggs as they begin to set. Cook for 5 to 7 minutes until the eggs are softly scrambled and fully cooked but still moist.
- Sprinkle the chopped parsley over the top and gently fold once more.
- Serve immediately while warm.
Notes
- Dice the potatoes evenly to ensure uniform cooking.
- Cook the eggs over medium low heat to keep them soft and fluffy.
- Season the potatoes lightly while they cook for deeper flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 370mg
Keywords: potato egg scramble, easy breakfast recipe, scrambled eggs with potatoes, quick skillet breakfast, vegetarian breakfast