Potato Parmesan Breakfast Scramble
A hearty and flavorful breakfast scramble made with Yukon gold potatoes, eggs, and Parmesan. Perfect for any breakfast gathering.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Sautéing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 lbs Yukon gold potatoes, peeled and quartered
- 4 large eggs
- 2 oz fresh grated Parmesan
- 2 tablespoons Italian flat leaf parsley, finely minced
- 2 tablespoons vegetable or canola oil
- Salt
- Fresh ground black pepper
Instructions
- In a medium saucepan, place the quartered Yukon gold potatoes and cover them with cold water. Bring to a boil, then reduce heat and simmer for about 5 minutes. Drain and pat dry.
- Once cooled, cut the parboiled potatoes into large dice.
- In a large skillet, heat the vegetable oil over medium heat. Add the diced potatoes and sauté until golden brown, about 8-10 minutes. Season generously with salt and pepper.
- Lower the heat to medium-low. Crack the eggs over the sautéed potatoes and scramble gently until cooked, about 1-2 minutes.
- Remove from heat, sprinkle with fresh grated Parmesan and minced parsley, stir to combine, and serve immediately.
Notes
For added flavor, customize your eggs with a splash of milk. Don’t rush the sautéing process for optimal crispiness.
Find it online: https://breakfastrecip.com/potato-parmesan-breakfast-scramble/