Description
A hearty and comforting skillet breakfast made with golden crispy potatoes, fluffy scrambled eggs, and melted cheddar cheese, finished with fresh parsley for a balanced and satisfying bite.
Ingredients
Units
Scale
- 2 medium russet potatoes, diced into small cubes
- 6 large eggs
- 1 cup shredded cheddar cheese
- 1/4 cup milk
- 2 tablespoons butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped
Instructions
- Heat a large skillet over medium heat and add 1 tablespoon of butter.
- Add the diced potatoes to the skillet and cook for 10 to 12 minutes, stirring occasionally, until golden brown and tender.
- In a bowl, whisk together the eggs, milk, salt, and black pepper until smooth and slightly frothy.
- Reduce the heat slightly and add the remaining tablespoon of butter to the skillet with the potatoes.
- Pour the egg mixture over the potatoes and gently stir, folding the eggs slowly as they cook for 4 to 5 minutes until softly set.
- Sprinkle the shredded cheddar cheese over the top and stir lightly until melted and creamy.
- Remove from heat, garnish with chopped fresh parsley, and serve warm.
Notes
- Cook the potatoes fully before adding the eggs to ensure crisp texture.
- Stir the eggs gently to create soft curds.
- Avoid high heat once the eggs are added to prevent dryness.
- Serve immediately for the best flavor and texture.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 420 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 16 g
- Cholesterol: 285 mg