Cheesy Potato and Egg Skillet

Name: Cheesy Potato and Egg Skillet
Total time: 20 min
Yield: 1 serving
Ingredients: 2 large eggs; 1 medium potato; 1/4 cup shredded cheese (cheddar or your choice); 1 tablespoon olive oil; Salt and pepper to taste; Optional: chopped green onions or herbs for garnish

Prev List Next

AI-generated image

20 minTotal time

easyDifficulty

350kcal / serving

Ingredients

For 1 serving

servings

2 large eggs
1 medium potato
1/4 cup shredded cheese (cheddar or your choice)
1 tablespoon olive oil
Salt and pepper to taste
Optional: chopped green onions or herbs for garnish

Ingredient substitutions

Olive oil Use the same amount of neutral cooking oil, such as canola oil.
Cheddar cheese Use an equal amount of Monterey Jack or another good-melting shredded cheese.
Green onions or herbs Use a small amount of finely chopped chives for a similar fresh garnish.

Nutrition per serving

Estimated values for 1 serving, 350 kcal

Protein16 g

Carbohydrates27 g

Fat20 g

Fiber 3 g · Sugar 2 g · Sodium 520 mg

PDF Find nearby

A comforting and hearty dish that combines crispy potatoes with fluffy scrambled eggs and melted cheese. Perfect for breakfast, brunch, or a quick dinner!

Main Dish

Steps

Peel and dice the potato into small cubes.
In a skillet, heat the olive oil over medium heat.
Add the diced potatoes to the skillet, season with salt and pepper, and cook until golden and tender, about 10-12 minutes, stirring occasionally.
While the potatoes are cooking, crack the eggs into a bowl, season with salt and pepper, and whisk until well combined.
Once the potatoes are cooked, push them to one side of the skillet and pour the eggs into the other side.
Allow the eggs to sit for a few moments, then gently scramble them with a spatula, mixing with the potatoes as they cook.
When the eggs are just set, sprinkle the shredded cheese on top and cover the skillet for 1-2 minutes to melt the cheese.
Serve hot, garnished with chopped green onions or herbs if desired.

Tips for Cheesy Potato and Egg Skillet

Aim for potato cubes with browned edges and a tender center; overcrowding the skillet can leave them pale and slow to soften.
Keep the egg curds soft and glossy; eggs can turn dry and rubbery if they cook until completely firm in the pan.
A nonstick skillet and a flexible spatula make it easier to scramble the eggs without sticking or breaking up the potato pieces.

Drink pairing

A crisp dry cider
Its bright, lightly fruity character balances the savory cheese and browned potatoes.

0% option: Sparkling apple juice

Storage

Refrigerate leftovers within 2 hours in a covered container and use within 3–4 days. Reheat until steaming hot; the eggs may become firmer.

Frequently asked questions

How can I tell when the potatoes are cooked?

They should have golden edges and feel tender when pierced with a fork, without a hard or crunchy center.

Can I make this ahead?

It is best freshly cooked, since the eggs are softest then. You can dice the potato ahead and keep it covered in cold water in the refrigerator; drain and dry it well before cooking.