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Skillet Potato and Egg Scramble

A filling, one-skillet meal that works for breakfast or dinner. Crispy potatoes, soft scrambled eggs, and whatever else you have on hand.

VegetarianGluten-FriendlyNut-Free BreakfastMain Dish
Prep: 10 min Cook: 15 min Total: 25 min Servings: 2–3 Difficulty: Easy

Allergens: Contains Eggs, Dairy (butter).

Ingredients

  • 3 medium potatoes, diced into small cubes (about ½ inch)
  • 4 eggs
  • 1 medium onion, diced
  • 1 tablespoon butter
  • 2 tablespoons vegetable oil

Optional Extras

  • Salt and pepper
  • Garlic powder
  • Diced peppers
  • Canned corn, drained
  • Hot sauce

Equipment

  • Large skillet
  • Knife and cutting board
  • Spatula

Instructions

  1. Heat the vegetable oil in a large skillet over medium heat.
  2. Add the diced potatoes in a single layer as much as possible. Let them cook without stirring for 3–4 minutes to get a crispy golden bottom.
  3. Stir the potatoes and add the diced onion (and diced peppers if you have them). Cook together for another 5–7 minutes, stirring every couple of minutes, until the potatoes are tender and browned.
  4. Add the butter and let it melt into the potatoes.
  5. Crack the eggs directly into the skillet on top of the potatoes. Use your spatula to stir and scramble the eggs into the potato mixture. Cook for 2–3 minutes until the eggs are fully set.
  6. Season with salt, pepper, and garlic powder if you have them. Serve hot.

Notes

  • Add protein: Crumble cooked ground beef or diced canned chicken into the skillet in Step 3 to make it heartier.
  • Dairy-free: Use vegetable oil instead of butter.
  • Serving idea: Great on its own, wrapped in a tortilla, or scooped up with bread.
  • Leftovers: Best eaten fresh, but leftovers can be reheated in a skillet.