So Good Scrambled Eggs With Pan Fried Baby Red Potatoes

The satisfying combination of scrambled eggs with home fries is taken up a notch with peppers, onions, seasonings and melted cheese. Goes great with a side of toast and bacon!

Course Breakfast

Cuisine American

Keyword breakfast potatoes and eggs, breakfast scramble, scrambled eggs with cheese

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 587kcal

Ingredients

Potatoes

2 Tablespoons extra virgin olive oil
3 Tablespoons finely chopped white onion
2 medium baby red potatoes small dice
Pinch of salt and pepper (I like big pinches, but everyone is different on saltiness)
1/4 teaspoon dried parsley flakes

Eggs

1 Tablespoon extra virgin olive oil
2 Tablespoons finely chopped red bell pepper
2 Tablespoons finely chopped white onion
3 eggs
2 Tablespoons milk
Pinch of salt and pepper to taste
Pinch of garlic salt seasoning (Lawrys or Spice Hunter is great)
1/4 cup shredded Cheddar Cheese

Sides

1 piece buttered toast of choice
2 strips bacon, cooked and crisped (I get the precooked bacon at Costco and hit it in the microwave for 60 seconds, it’s great!)
1/4 cup salsa of choice

Instructions

Potatoes

Heat olive oil in a small skillet over medium heat.
Add onions, potatoes, salt, pepper and parsley.
Cook and stir frequently for 10-12 minutes or until cooked through and slightly golden on edges.

Eggs

Heat olive oil in medium skillet over medium heat.
Saute red bell pepper and onion for 3-5 minutes, until softened.
Whisk eggs, milk, salt, pepper and garlic salt in a medium bowl. Pour into hot skillet. Cook and stir with rubber spatula until cooked through.
Sprinkle with shredded cheese, remove from heat.
Serve with toast, crisped bacon and a side of salsa.

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