Those who like a hearty breakfast should definitely remember this recipe for scrambled potatoes with cheese. It’s not exactly a light breakfast, but sometimes you just crave savory cuisine early in the morning. In cases such as these, this one-pan dish is just what you need.
Scrambled Potatoes with Cheese: Comfort Food in the Morning
So, are you one of those people who like to have a hearty breakfast? Then you’ll surely like our scrambled potatoes with cheese. They combine three absolute favorites of the Scrumdiddlyumptious editorial team, all of which are namesakes for this dish. We are big fans of eggs, potatoes, and cheese and love it when all three come together.
Your don’t need many more ingredients for the scrambled potatoes with cheese. Otherwise, just some salt and pepper, parsley, milk, and butter should be on the counter. Start by either peeling the potatoes or, if you want to the skin too, washing them thoroughly. Then cut them your taters and boil them in salted water.
Meanwhile, grate the cheese. For this recipe, we chose cheddar. Of course, you can also use another variety. Then chop the parsley, and drain the potatoes. Now, the best part and flavor maker: Fry them in butter. Meanwhile, as they lay frying, whisk the eggs with the milk and season with salt and pepper. Add the mix to the potatoes in the pan until the eggs set. Now all we have to do is sprinkle the cheddar over it, wait briefly until it has melted slightly, and we can serve the scrambled potatoes sprinkled with cheese and parsley.
If you’d like to try more breakfast yumminess, check out our other savory excursions with our zoats (zucchini-oatmeal), carrot omelette, and tinned fish rice bowl recipes.
Scrambled Potatoes with Cheese
Ingredients
- 4 large potatoes for boiling
- salt
- 4 oz cheddar cheese
- ½ bunch of parsley
- butter for the pan
- 4 eggs
- ½ cup milk
- pepper to taste
Instructions
- Peel the potatoes or wash them thoroughly and cut them into small cubes. Boil them in salted water for 10-15 minutes, or until tender, depending on their size.
- Meanwhile, grate the cheddar cheese, wash the parsley, and chop it.
- Drain the potatoes and fry them in butter for 7-10 minutes, turning occasionally, until lightly browned.
- Meanwhile, whisk the eggs with the milk and season with salt and pepper.
- Pour the eggs over the potatoes in the pan and let them cook for 5 minutes, turning occasionally, until set.
- Sprinkle the cheese over the top and let it melt slightly. Sprinkle with parsley and serve warm.