Ingredients
Scale
The key to this dish lies in selecting the right ingredients to balance creaminess, flavor, and texture. I always reach for fresh eggs and sharp cheddar because that familiar tang complements the potatoes perfectly. When it comes to potatoes, Yukon Golds work beautifully—they hold their shape but still get crispy edges. If you prefer something a little lighter, sweet potatoes are a lovely twist. Remember, quality ingredients elevate even the simplest recipes, a lesson I picked up while working in restaurants in the U.S. and refining my home cooking.
- 2 medium Yukon Gold potatoes, peeled and diced into ½-inch cubes
- 4 large eggs
- 1 cup shredded sharp cheddar cheese
- 2 tablespoons unsalted butter
- 1/4 cup whole milk or cream
- 1 small onion, finely chopped
- 1 clove garlic, minced
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh chives or parsley, chopped (optional)
Substitution tips: Use mozzarella or Monterey Jack for a milder cheese, and swap Yukon Gold potatoes for sweet potatoes or red potatoes to mix up the flavors and colors.
Instructions
- Start by heating 1 tablespoon of butter in a large non-stick skillet over medium heat. Add the diced potatoes and cook, stirring occasionally, until golden brown and tender, about 10-12 minutes. Patience here is key to getting that slightly crispy edge that makes all the difference.
- Once the potatoes are nearly done, add the chopped onion and garlic to the pan. Sauté for 2-3 minutes until the onion softens and the garlic is fragrant. Be careful not to let the garlic burn—it can turn bitter fast.
- In a bowl, whisk together the eggs, milk, salt, and pepper until fully combined and slightly frothy. The milk makes the eggs extra creamy, a trick I learned early on from watching chefs in busy kitchens.
- Push the potato mixture to one side of the pan and add the remaining tablespoon of butter to the empty side. Pour in the egg mixture and let it sit undisturbed for about 30 seconds, then begin gently stirring and folding the eggs to scramble them.
- When the eggs are about halfway cooked but still soft, fold in the cooked potatoes and onions, then sprinkle the shredded cheddar evenly over the top. Continue cooking until the cheese melts and the eggs are cooked through but still moist, another 1-2 minutes.
- Remove from heat, sprinkle with fresh herbs like chives or parsley if you like, and serve immediately. The contrast between the melty cheese and crispy potatoes is what keeps my kids asking for seconds.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
