Dreaming of a breakfast that feels luxe but still comes together in minutes? Say hello to Scrambled Eggs with Grated Potato and Chives. This dish isn’t just eggs and potatoes thrown in a pan—it’s a marriage of creamy, softly set eggs and golden, crispy grated potatoes, all brought to life by the gentle bite of fresh chives. Whether it’s a lazy Sunday or a bustling Wednesday morning, this recipe transforms humble pantry staples into a breakfast that feels special every single time.
Ingredients You’ll Need
What I especially love about Scrambled Eggs with Grated Potato and Chives is how each ingredient shines. The rich eggs, hearty potato, fragrant chives, and creamy butter all work together—nothing fancy, just honest and memorable flavors that truly deliver.
- 4 large eggs: The foundation for fluffy, creamy scrambled eggs every time.
- 1 medium russet potato (peeled and grated): Grated fresh potato creates crispy bites and adds hearty texture—try Yukon Gold for a more buttery flavor.
- 2 tablespoons fresh chives (chopped): Chives add a mild oniony punch and a lovely splash of green.
- 2 tablespoons butter: Butter doesn’t just prevent sticking, it infuses the whole dish with irresistible richness.
- ¼ teaspoon salt: Just enough to awaken every ingredient—season to taste if you prefer.
- ¼ teaspoon freshly ground black pepper: Black pepper rounds out the flavors with a soft warmth.
- 2 tablespoons milk (optional): Stirred into eggs for extra creaminess, especially if you like your scramble silky soft.
How to Make Scrambled Eggs with Grated Potato and Chives
Step 1: Prepare the Potato
Start by peeling and grating your russet potato. Rinse the grated potato under cold water to wash away excess starch; this helps them crisp up in the pan instead of steaming. Squeeze the rinsed potato in a clean kitchen towel to get rid of as much water as possible—drier potatoes mean golden, crispy perfection.
Step 2: Cook the Potato
Melt your butter in a non-stick skillet over medium heat. Scatter the grated potato evenly over the pan and let them do their thing for 5 to 6 minutes, only stirring occasionally. You’ll start to see those irresistible, lacy edges turning golden and crisp. Patience pays off here—let them get those little crunchy bits!
Step 3: Whisk the Eggs and Chives
While the potatoes are working their magic, whisk together the eggs, milk (if you’re using), salt, pepper, and most of your chives in a bowl. This is where Scrambled Eggs with Grated Potato and Chives gets its creamy, savory lift and that herby whisper from the chives mixed right in.
Step 4: Pour and Scramble
Once your potatoes are golden and crisp, reduce the heat slightly and pour the egg mixture right over them. Gently stir with a spatula, folding the crispy potatoes up into the creamy eggs. The key here is slow and steady—keep stirring softly until the eggs are just set and still a bit glossy, usually 3 to 4 minutes. Scrambled Eggs with Grated Potato and Chives is all about that contrast of fluffy eggs and crispy potato!
Step 5: Serve and Enjoy
Spoon the piping hot scramble onto plates and sprinkle with remaining fresh chives. Eat immediately while the eggs are tender and the potatoes still have their crunch. This is honest-to-goodness comfort food, best enjoyed fresh from the pan.
How to Serve Scrambled Eggs with Grated Potato and Chives
Garnishes
A handful of finely chopped fresh chives scattered over the top is almost non-negotiable—it brings freshness and color to every plate of Scrambled Eggs with Grated Potato and Chives. For something extra, a dollop of crème fraîche, a pinch of flaky salt, or even a sprinkle of shredded cheese can add a creamy or savory finish.
Side Dishes
This dish is already hearty, but I love serving it with a crisp green salad dressed in lemon vinaigrette or some juicy cherry tomatoes on the side. For something more indulgent, try it with thick-cut toast or a slice of sourdough to soak up any eggy sauce.
Creative Ways to Present
Spoon your Scrambled Eggs with Grated Potato and Chives into a halved avocado bowl, top warm croissants or English muffins, or pile onto rye toast for a punchy brunch. You can even make individual ramekins and bake them briefly in the oven for an elegant touch!
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (rare, but it happens!), transfer them to an airtight container and pop them in the fridge within two hours of cooking. Scrambled Eggs with Grated Potato and Chives will stay tasty for up to two days, though the texture is best when fresh.
Freezing
While cooked eggs don’t always freeze perfectly, you can freeze this dish if needed in a well-sealed freezer bag or container. Expect a softer texture upon reheating—the potatoes may lose a bit of their crispness.
Reheating
To bring Scrambled Eggs with Grated Potato and Chives back to life, gently warm in a nonstick skillet over low heat, stirring now and then, until heated through. If you’re in a hurry, the microwave works too—use short bursts and stir in between to avoid overcooking.
FAQs
Can I use a different type Breakfast
Absolutely! While russet potatoes are classic for their crispiness, Yukon Gold potatoes create a creamier bite, and even red potatoes can work in a pinch, though their texture will be a bit waxier.
How do I prevent the eggs from overcooking?
The secret to perfectly soft scrambled eggs with grated potato and chives is low and slow heat. Stir gently and turn off the heat just before the eggs are completely set; they’ll finish cooking in the residual warmth of the pan.
Can I make this dairy-free?
Yes, you can substitute the butter for olive oil or a plant-based spread and skip the milk. The eggs will still be tender and flavorful, just a touch less rich.
What other herbs can I use instead of chives?
If you don’t have chives, finely chopped green onions, parsley, dill, or even a hint of tarragon can add a wonderful herbal note to this dish.
Is this recipe suitable for meal prep?
Scrambled Eggs with Grated Potato and Chives is best enjoyed hot off the stove, but if you’re planning ahead, you can grate and prep the potatoes (keep them in cold water), and chop your chives in advance.
Final Thoughts
Whether you’re hoping to shake up your breakfast routine or impress someone with a dish that feels both cozy and a little bit fancy, Scrambled Eggs with Grated Potato and Chives is a must-try. It’s the kind of recipe you’ll reach for again and again—so simple, so comforting, and so utterly delicious. Give it a spot on your breakfast table soon!
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: Gluten-Free, Vegetarian
Description
Indulge in the perfect savory breakfast with these Scrambled Eggs with Grated Potato and Chives. Creamy scrambled eggs paired with crispy grated potatoes and fresh chives make for a delicious and satisfying morning meal.
Ingredients
For the Grated Potatoes:
- 1 medium russet potato (peeled and grated)
- 2 tablespoons butter
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
For the Scrambled Eggs:
- 4 large eggs
- 2 tablespoons fresh chives (chopped)
- 2 tablespoons milk (optional)
Instructions
- Prepare the Grated Potatoes: Peel and grate the potato, then rinse and squeeze out excess water using a kitchen towel. Melt butter in a non-stick skillet over medium heat. Add grated potato, spreading it evenly, and cook for 5-6 minutes, stirring occasionally until golden and crispy.
- Whisk the Egg Mixture: In a bowl, whisk together eggs, milk, salt, pepper, and chopped chives. Pour egg mixture over the crispy potatoes in the skillet.
- Cook the Scrambled Eggs: Cook, gently stirring, until eggs are softly set but still creamy, about 3-4 minutes.
- Serve: Serve immediately garnished with additional fresh chives if desired.
Notes
- Use Yukon Gold potatoes for a creamier texture.
- Add shredded cheese for extra flavor if desired.
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