Breakfast Potatoes, Scrambled Eggs Recipe
Make Breakfast Potatoes, Scrambled Eggs Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Breakfast Potatoes
Scrambled Eggs
Method
Breakfast Potatoes
- 1
Prepare the Potatoes
Wash and peel the Russet potatoes. Cut them into small cubes, approximately 1 inch in size.
- 2
Season the Potatoes
In a large bowl, combine the cubed potatoes, olive oil, paprika, garlic powder, onion powder, salt, and black pepper. Toss until the potatoes are well coated.
- 3
Cook the Potatoes
Heat a large skillet over medium heat. Add the seasoned potatoes and cook for about 15-20 minutes, stirring occasionally, until they are golden brown and crispy on the outside and tender on the inside.
- 4
Garnish
Once cooked, remove from heat and stir in the fresh parsley. Set aside.
Scrambled Eggs
- 5
Whisk the Eggs
In a mixing bowl, crack the eggs and add the milk, salt, and black pepper. Whisk vigorously until the mixture is well combined and slightly frothy.
- 6
Heat the Pan
In a non-stick skillet, melt the butter over medium-low heat.
- 7
- 8
