Potato Parmesan Breakfast Scramble
A comforting and hearty breakfast scramble with Yukon gold potatoes, fluffy scrambled eggs, and a sprinkle of fresh Parmesan and parsley.
- Prep Time: 10 minutes
- Cook Time: 20 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
Instructions
- In a medium saucepan, cover the quartered Yukon gold potatoes with cold water. Bring to a boil, then reduce the heat. Cook for about 5 minutes, then 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 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, about 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
You can substitute Parmesan with other cheeses like cheddar or mozzarella. Serve with fresh fruit or crispy bacon for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 400mg
Find it online: https://www.tastysavvy.com/potato-parmesan-breakfast-scramble/