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Cheesy Scrambled Egg and Potato Skillet

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“This makes a great weekend brunch or a light weekday dinner served with a side salad and crusty bread. You will need a large skillet for this, an electric frypan works well also. If possible use the large size hash browns for this, red potatoes, peeled and cut into 3/4-inch cubes can be used in place of hash browns.”
READY IN:
40mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large skillet cook the bacon pieces over medium heat for about 4-5 minutes.
  2. Add in hash browns and continue cooking stirring until potatoes are browned and crisp (about 12-15 minutes).
  3. Add in onions, bell pepper and jalapeno (if using) continue to cook until veggies are tender (about 3-4 minutes).
  4. Season with seasoned salt and black pepper to taste.
  5. Skim some of the fat off if desired.
  6. In a bowl whisk together the eggs with whipping cream until well combined; pour over the veggies/potato mixture in the skillet, then stir with a wooden spoon or spatula to combine.
  7. Cook over medium heat gently lifting portions with spatula so uncooked portion flows underneath or until the eggs are just set (about 4-5 minutes).
  8. Sprinkle with grated cheddar cheese, then let stand for 2-3 minutes until melted.
  9. Sprinkle with chopped green onions.
  10. Delicious!

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