Ingredients
- 4 medium potatoes, diced
- 1 cup shredded cheddar cheese
- 4 large eggs
- 1/2 cup milk
- 1/4 cup green onions or chives, chopped
- 2 tablespoons butter
- Salt, to taste
- Pepper, to taste
Instructions
- Boil diced potatoes in salted water until fork-tender. Drain well.
- In a large skillet, melt butter over medium heat. Add the potatoes and cook until golden and crispy on the edges.
- In a bowl, whisk together eggs, milk, salt, and pepper. Pour over the potatoes in the skillet.
- Cook gently, stirring occasionally, until eggs are just set and fluffy.
- Sprinkle shredded cheddar over the scramble. Cover the skillet to melt the cheese.
- Top with chopped green onions or chives and serve warm.
Notes
- Use Yukon gold potatoes for a creamier bite.
- For extra veggies, add spinach, tomatoes, or bell peppers with the eggs.
- Try different cheeses like pepper jack or gouda for a flavor twist.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1/4 recipe
- Calories: 310
- Sugar: 2g
- Sodium: 330mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 210mg
