Ingredients
• 3 medium russet potatoes, peeled and diced
• 6 large eggs
• 2 tablespoons unsalted butter
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh parsley (optional)
Instructions
• Step 1: In a large skillet, melt the butter over medium heat. Add the diced potatoes and cook, stirring occasionally, until they are tender and lightly browned, about 10-12 minutes.
• Step 2: Add the diced onion and minced garlic to the skillet. Cook for 2-3 minutes, stirring frequently, until the onion is translucent and the garlic is fragrant.
• Step 3: In a separate bowl, whisk the eggs together with the smoked paprika, salt, and black pepper until well combined.
• Step 4: Pour the seasoned egg mixture into the skillet with the potatoes and onions. Use a spatula to gently push and fold the eggs as they cook, creating soft, fluffy curds, about 2-3 minutes.
• Step 5: Remove the skillet from heat and stir in the chopped parsley, if using. Serve the potato egg scramble hot, garnished with additional parsley if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Cuisine: Americans
Keywords: Delicious Potato Egg Scramble