Scrambled Eggs & Potatoes Recipe

Prep potatoes

Wash and scrub the potatoes. Cut into 1/2-inch dice (leave skin on for texture). Pat pieces dry with a kitchen towel to remove surface moisture.

Par-cook (optional faster method)

Place diced potatoes in a microwave-safe bowl with 1–2 tablespoons water, cover loosely, and microwave on high for 3 minutes to partially soften. Drain any water and pat dry. (Alternatively, par-boil 4–5 minutes until just tender, then drain and dry.)

Sear and cook

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. When butter foams, add the dried potatoes in a single layer and let them cook undisturbed for 3–4 minutes so they develop a golden crust. Stir or toss and continue cooking, stirring every 2–3 minutes, until potatoes are fork-tender and crisped, about 8–10 minutes total (less if par-cooked).

Add aromatics and herbs

Reduce heat to medium. Push potatoes to one side of the pan. Add the minced garlic to the hot oil and cook 20–30 seconds until fragrant (do not burn). Toss garlic with the potatoes, then stir in 1 teaspoon dried thyme, 1 tablespoon chopped parsley, 1 teaspoon chopped chives, 1 teaspoon salt, and 1 teaspoon black pepper. Taste and adjust seasoning. Keep potatoes warm in the pan on the lowest heat while you make the eggs.

Beat eggs

Crack 2 large eggs into a small bowl. Add 2 tablespoons whole milk, a pinch (about 1/8 tsp) of salt from the eggs & dairy salt allowance, and a few grinds of black pepper. Whisk vigorously until mixture is uniform and slightly frothy (this yields fluffy scrambled eggs).

Cook scrambled eggs

Wipe out a small nonstick skillet or use the same pan with potatoes pushed aside if space allows. Melt 1 tablespoon unsalted butter over medium-low heat. Pour in the beaten eggs. Let the eggs sit undisturbed for 10–15 seconds, then using a silicone spatula, gently push the eggs from the edges toward the center, forming soft curds. Continue to gently move the eggs around the pan, removing from heat occasionally, until they are mostly set but still slightly glossy — about 2–3 minutes. Remove pan from heat just before fully set; residual heat will finish them.

Finish and serve

Taste eggs and add additional salt and pepper if needed. Plate the garlic herb potatoes and top or serve alongside the scrambled eggs. Sprinkle the eggs with the remaining chopped parsley or chives if desired. Serve immediately.