My Potato Egg and Cheese Bowl
A hearty and comforting bowl, perfect for any time of day.
⏱️ 20 min🍽️ Serves 1
🔥 450 kcal💪 20g protein🍚 35g carbs🥑 25g fat🌾 4g fibreper serving
📲 Share
servings
🎬 Watch Views on the Road make it
Ingredients
- 🥚2 large eggs
- 🥔1 cup frozen diced potatoes
- 🧀½ cup shredded cheddar cheese
- 🧈1 tbsp unsalted butter
- 🥛1 tbsp milk or cream
- 🧂 salt and black pepper, to taste
- 🌿1 tbsp fresh chives, chopped
Pro tips
- For extra flavor, add a pinch of garlic powder or paprika to the potatoes.
- Customize your bowl with a dash of hot sauce or a dollop of sour cream.
- Any type of cheese works well, try Monterey Jack or a Mexican blend.
- Ensure your skillet is hot enough for the potatoes to get crispy, not just soft.
Method
- 1Heat butter in a non-stick skillet over medium heat. Add frozen diced potatoes and cook, stirring occasionally, until golden brown and crispy, about 8-10 minutes. Season with salt and pepper.
- 2While potatoes are cooking, whisk eggs with milk, salt, and pepper in a small bowl.
- 3Once potatoes are cooked, push them to one side of the skillet. Pour the egg mixture into the empty side.
- 4Scramble the eggs gently until just set, then mix them with the cooked potatoes.
- 5Sprinkle the shredded cheddar cheese over the potato and egg mixture. Cover the skillet for 1-2 minutes until the cheese is melted and gooey.
- 6Transfer the potato egg and cheese mixture into a serving bowl. Garnish with fresh chopped chives and serve immediately.