If you’re craving a breakfast that’s both vibrant and comforting, Scrambled Eggs with Grated Potato and Chives is the perfect answer. Imagine soft, fluffy eggs mingling with golden, crispy potato bits, all lifted by the fresh brightness of chives. It’s a savory skillet delight that comes together in minutes but delivers that “something special” feeling you want in a homemade dish. This recipe has quickly become a go-to for relaxing weekends or whenever you want to turn simple ingredients into something truly delicious.
Ingredients You’ll Need
What makes Scrambled Eggs with Grated Potato and Chives so irresistible is how just a handful of staple ingredients can create such amazing results. Each one brings its own character, whether it’s rich creaminess, subtle crunch, or bursts of herby flavor—no ingredient is wasted here!
- Large Eggs: The star of the show, bringing protein and a creamy, luxurious texture to every bite.
- Russet Potato (peeled and grated): The potato gets delightfully crispy on the outside but maintains a soft, tender center—total breakfast magic.
- Milk: A splash of milk gives your scrambled eggs their signature fluffiness and lightness.
- Butter or Oil (divided): Butter offers rich flavor, while oil keeps things light and helps crisp up those potatoes perfectly.
- Fresh Chives, chopped: Chives add color and a hint of gentle onion flavor, making the dish fresh and aromatic.
- Salt and Black Pepper (to taste): The essentials to bring out every other flavor in this nourishing breakfast.
How to Make Scrambled Eggs with Grated Potato and Chives
Step 1: Prep the Potato
Start by peeling your russet potato and grating it using the large holes of a box grater. Once grated, grab a clean kitchen towel or a few paper towels and squeeze out as much moisture as possible. This keeps the potatoes from getting soggy and ensures a lovely crisp texture once they hit the pan.
Step 2: Crisp Up the Potatoes
Heat one tablespoon of butter or oil in a nonstick skillet over medium heat. Add the grated potato and gently press it into an even layer. Let it cook for 5 to 7 minutes, stirring every couple of minutes. Your goal is golden, crispy edges while keeping some pieces soft in the middle—it’s a textural win!
Step 3: Whisk the Eggs
While your potatoes are sizzling, whisk together the eggs, milk, salt, and pepper in a mixing bowl. Take your time here—beating the eggs until they’re well combined guarantees a fluffy scramble that’s evenly seasoned throughout.
Step 4: Scramble the Eggs
Once your potatoes are ready, push them to one side of the skillet or transfer them to a plate for a moment. Add that second tablespoon of butter (or oil) to the pan. Pour in the egg mixture and let it sit undisturbed for about 30 seconds. Then, using a spatula, gently stir from the edges to the center until large, soft curds form.
Step 5: Bring It All Together
When the eggs are almost set but still just a little soft, fold in the crispy potatoes and sprinkle in those fresh chives. Give everything one gentle stir—just long enough for the eggs to finish cooking and the chives to release their aroma. Serve your Scrambled Eggs with Grated Potato and Chives immediately while piping hot!
How to Serve Scrambled Eggs with Grated Potato and Chives
Garnishes
A little flourish goes a long way! Scatter extra chopped chives or a bit of freshly ground black pepper over the top. For something even more special, a dusting of smoked paprika or a few shavings of your favorite cheese can add a bold pop of flavor and color.
Side Dishes
This savory breakfast pairs beautifully with crispy toast, buttered English muffins, or warm, flaky croissants. If you want something lighter, serve Scrambled Eggs with Grated Potato and Chives alongside a simple fruit salad or a handful of grape tomatoes dressed in olive oil and sea salt.
Creative Ways to Present
For a brunch-ready presentation, pile the scramble on mini-toasts for pretty canapé-style bites, or use a ring mold to create neat rounds for stacking on avocado toast. You can also spoon Scrambled Eggs with Grated Potato and Chives into halved avocados for a fresh, nutrient-packed twist.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra, Scrambled Eggs with Grated Potato and Chives can be cooled completely and stored in an airtight container in the fridge for up to two days. Just make sure to cool to room temperature before sealing to keep texture and flavor at their best.
Freezing
While eggs and potatoes don’t freeze quite as well as other dishes, you can freeze portions if needed. Spread the scramble in a single layer on a baking sheet to chill, then transfer to a freezer-safe bag for up to one month. Keep in mind, the texture may soften after thawing but the flavors remain delicious.
Reheating
To reheat, gently warm your Scrambled Eggs with Grated Potato and Chives over low heat in a nonstick skillet, stirring frequently so nothing gets rubbery. A splash of milk or water helps restore moisture. You can also microwave in 30-second intervals, stirring in between for even heating.
FAQs
Can I use sweet potatoes instead of russet potatoes?
Absolutely! Sweet potatoes bring a touch of natural sweetness and a gorgeous orange color to your Scrambled Eggs with Grated Potato and Chives. Just be aware they may cook a little faster, so keep an eye out to avoid burning.
What’s the secret to the fluffiest scrambled eggs?
For ultra-fluffy eggs, whisk thoroughly to get plenty of air in the mixture, and cook them low and slow. A little patience with gentle stirring creates creamy curds without scrambling them into dryness.
Can I add cheese to this recipe?
Yes! Stir in shredded cheddar, Swiss, or goat cheese just before folding in the potatoes and chives. This adds extra richness and that dreamy melty texture everyone loves in Scrambled Eggs with Grated Potato and Chives.
Do I have to peel the potato?
Peeled potatoes give you a cleaner look and a softer bite, but if you enjoy a bit more texture (plus added fiber), you can leave the skin on. Just scrub the potato well before grating.
How can I adjust this recipe for a larger group?
Doubling or tripling this recipe is easy—just use a big enough skillet to accommodate all the ingredients, and cook the potatoes a bit longer to keep them crispy. Scrambled Eggs with Grated Potato and Chives is a real crowd-pleaser for brunch parties!
Final Thoughts
Fresh, savory, and effortlessly comforting, Scrambled Eggs with Grated Potato and Chives deserves a spot in your breakfast rotation. I can’t wait for you to give this vibrant twist on a classic skillet scramble a try—your mornings are about to get a whole lot tastier!
Print
Scrambled Eggs with Grated Potato and Chives Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
Enjoy a delicious and hearty breakfast with these Scrambled Eggs with Grated Potato and Chives. This savory dish combines crispy grated potatoes with fluffy scrambled eggs and fresh chives for a flavorful meal to start your day right.
Ingredients
For the Scrambled Eggs:
- 4 large eggs
- 2 tablespoons milk
- Salt and black pepper, to taste
For the Grated Potato:
- 1 medium russet potato, peeled and grated
- 2 tablespoons butter or oil, divided
- 2 tablespoons chopped fresh chives
- Salt and black pepper, to taste
Instructions
- Prepare the Grated Potato: Peel and grate the potato, then remove excess moisture by squeezing with a clean kitchen towel. Heat 1 tablespoon of butter or oil in a nonstick skillet over medium heat. Add the grated potato, spread it evenly, and cook until golden and crispy, about 5–7 minutes.
- Whisk the Eggs: In a bowl, whisk together the eggs, milk, salt, and pepper until well blended.
- Scramble the Eggs: Push the crispy potatoes aside in the skillet or set them aside. Add the remaining butter, pour in the egg mixture, let it sit briefly, then gently scramble with a spatula. Fold in the crispy potatoes and chives as the eggs set. Cook until eggs are fully set.
- Serve: Once cooked, serve the scrambled eggs with grated potato and chives warm.
Notes
- You can use green onions instead of chives or add shredded cheese for extra flavor.
- This dish pairs well with toast or fresh fruit for a complete breakfast.
Nutrition
- Serving Size: 1 plate
- Calories: 260
- Sugar: 2g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 13g
- Cholesterol: 370mg
