Cheesy Scrambled Eggs with Hash Browns

On busy days, start the morning right with a complete and hearty breakfast.

Prep Time:
15 min
Cook Time:
10 min


Nutrition Facts
  • 8 eggs
  • 1 tbsp (15 mL) water
  • 1/2 tsp (2.5 mL) each salt and pepper
  • 2 tbsp (30 mL) butter
  • 1/2 cup (125 mL) shredded Cheddar cheese
  • 2 tbsp (30 mL) olive oil
  • 2 large baked Russet or baking potatoes, peeled and diced
  • 1 small onion, chopped
  • 1/2 green pepper, chopped
  • 1/2 red pepper, chopped
  • 1/2 tsp (2.5 mL) each paprika and dried oregano


  1. Whisk eggs with 1 tbsp (15 mL) water, and half of the salt and pepper. In a large nonstick skillet, melt butter over medium-low heat; pour in egg mixture. Cook, stirring, until soft curds start to form, about 3 to 5 minutes. Remove from heat and stir in cheese.
  2. Meanwhile, in separate large nonstick skillet, heat oil over medium-high heat; sauté potatoes, onion, and green and red peppers until vegetables start to soften, 8 to 10 minutes. Stir in paprika, oregano, and remaining salt and pepper. Cook until potatoes are golden and heated through, about 5 minutes. Serve scrambled eggs with potato hash.



For added flavour, substitute smoked paprika for paprika.