Potato Parmesan Breakfast Scramble
A comforting and flavorful breakfast scramble featuring golden Yukon potatoes, fluffy eggs, and a sprinkle of nutty Parmesan.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- 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 to taste
Instructions
- In a medium saucepan, place the quartered Yukon gold potatoes and cover them with cold water. Bring to a boil, then reduce the heat. Cook for about 5 minutes, then drain and pat dry.
- 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 they turn golden brown, about 8-10 minutes. Season generously with salt and pepper.
- Lower the heat to medium-low. Crack the eggs over the cooked potatoes and season them. Gently scramble the mixture until the eggs are cooked to your preference, roughly 1-2 minutes.
- Remove the skillet from heat, sprinkle the fresh grated Parmesan and minced parsley on top, stir until combined, and serve immediately.
Notes
Ensure potatoes are dry after parboiling for crispiness. Customize with herbs like chives or basil.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 350mg