Breakfast Scramble With Potatoes
This simple and savory breakfast scramble with potatoes is made with cheesy eggs and crispy bacon for a diner-style meal at home. Our large batch recipe is perfect for family-style feasting and brunch potlucks!
Equipment
- Frying pan
Ingredients
- 2 medium russet potatoes peeled and diced into 1/4 inch cubes
- 2 tablespoons vegetable oil
- Salt & pepper
- ⅓ pound bacon chopped
- 4 eggs
- 1 to 2 tablespoons milk
- ½ cup shredded Mexican-blend cheese
- 2 slices American cheese
- Frank's Red Hot or other hot sauce (optional)
Instructions
- First, fry the potatoes. Heat vegetable oil in a large cast iron skillet over medium-high heat until shimmering, then add potatoes to the skillet and season with salt and pepper. Fry until crispy, about 20 to 25 minutes, turning the potatoes over occasionally.
- While the potatoes cook, crisp the chopped bacon in a large frying pan over medium-high heat.
- Next, prepare scrambled eggs. You'll want to start this step when the potatoes are about 10 minutes away from being ready. Whisk eggs and milk in a small bowl, then pour into a greased frying pan and scramble over medium-low heat until fluffy. You can use the frying pan you cooked the bacon in for easier cleanup - just make sure to drain the excess bacon grease before adding the eggs.
- Once the eggs are cooked, turn heat to low. Add both cheeses and stir to combine until the cheese is completely melted.
- Finally, carefully drain any excess oil from the fried potatoes and combine in the large cast iron skillet with scrambled eggs and bacon. Stir in Frank's Red Hot or other hot sauce, to taste.
- Serve family-style and enjoy!
Notes
Vegetable oil: Two tablespoons is an estimate - you'll need just enough to fill the pan with about a quarter inch of oil.
Frying the potatoes: It's tempting to want to stir the potatoes around frequently so they don't stick, but this step is about patience! The way to get nice, crispy breakfast potatoes is to let them sit against the pan in the hot oil, turning them over occasionally to prevent burning.
Make ahead prep: You can make cooking this in the morning easier if you prepare the fried potatoes and bacon ahead of time. Cook them a day or two in advance and store in the fridge. When you’re ready to assemble the breakfast scramble, simply reheat the potatoes and bacon together in your large skillet while you prepare the scrambled eggs.
Scaling this recipe: This breakfast scramble recipe can be easily scaled to serve a larger crowd. For reference, a typical one pound package of bacon will yield about 12 servings. Depending on if you want to serve this by itself or alongside pastries, toast, and other brunch foods, you can plan for 1 to 2 eggs per person.
Serving suggestions: This breakfast scramble goes great with traditional breakfast sides like toast, English muffins, fresh fruit, and orange juice. You can also customize this dish with your favorite toppings and add-ons, like fresh avocado slices, pico de gallo, or even chipotle mayo. Read our blog post above for more suggestions!
Nutrition
Calories: 638kcal | Carbohydrates: 20g | Protein: 13g | Fat: 56g | Saturated Fat: 22g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 224mg | Sodium: 399mg | Potassium: 536mg | Fiber: 1g | Sugar: 1g | Vitamin A: 436IU | Vitamin C: 6mg | Calcium: 245mg | Iron: 2mg
