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Cheesy Potato Egg Scramble

Cheesy potato egg scramble made in one skillet with golden, crispy diced Yukon potatoes and fluffy eggs. Melted sharp cheddar pools throughout, finished with chives and cracked pepper for a hearty breakfast hash.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Yukon gold potatoes
  • 1.5 lb Yukon gold potatoes, diced small
eggs
  • 6 large eggs
sharp cheddar
  • 1 cup sharp cheddar, shredded
whole milk
  • 0.25 cup whole milk
onion
  • 1 small onion, diced
red bell pepper
  • 1 red bell pepper, diced
butter
  • 3 tbsp butter
garlic powder
  • 1 tsp garlic powder
salt
  • 1 salt to taste
cracked black pepper
  • 1 cracked black pepper to taste
fresh chives
  • 1 fresh chives for garnish
hot sauce
  • 1 hot sauce for serving

Equipment

  • 1 cast iron skillet

Method
 

Crisp the potatoes
  1. Melt the butter in a large skillet over medium-high heat, then add the diced Yukon gold potatoes. Cook for 12–15 minutes, stirring occasionally, until the potatoes are golden and crispy (look for browned edges).
Soften the vegetables and season
  1. Add the diced onion and red bell pepper to the skillet and cook for 4 more minutes until softened. Season with garlic powder, salt, and cracked black pepper, stirring to coat the potatoes.
Scramble the eggs
  1. Whisk the eggs with the whole milk, then pour the mixture over the potato-vegetable base. Stir gently and cook for 3–4 minutes until the eggs are just set and still soft (no dry curds yet).
Melt cheddar and finish
  1. Sprinkle the shredded sharp cheddar evenly over the scramble, then cover the skillet for 1 minute until the cheese is melted and pooling. Garnish with fresh chives and serve immediately with hot sauce.

Notes

For the crispiest potatoes, keep them undisturbed for a minute after adding to the hot butter, then stir occasionally during the 12–15 minutes. Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently in a skillet over low heat. Freezing is not recommended because the potatoes and eggs can become watery after thawing. For a dairy-light option, use reduced-fat cheddar and replace whole milk with unsweetened lactose-free milk to keep the same creamy melt.