Heat the olive oil or butter in a large skillet over medium heat.
Add the diced potatoes and cook for 10 to 12 minutes, stirring occasionally, until they are golden brown and fork-tender.
Add the diced onion and minced garlic to the skillet and cook for another 2 to 3 minutes until fragrant and softened.
In a bowl, whisk the eggs with a pinch of salt and black pepper.
Reduce the heat to medium-low and pour the eggs into the skillet with the potatoes.
Gently stir until the eggs are just set but still soft.
Sprinkle the shredded cheese over the top and allow it to melt.
Remove from heat and serve immediately.
Notes
Tips for Making the Best Potato Egg Scramble
Cut the potatoes into small, even pieces so they cook evenly. If you are short on time, you can parboil the potatoes for a few minutes before pan-frying them. Always lower the heat before adding the eggs to avoid overcooking. Use freshly shredded cheese for the best melting and flavor.
Variations and Substitutions
You can easily customize this recipe to fit your preferences. Swap cheddar for mozzarella, pepper jack, or Swiss cheese. Add spinach, mushrooms, or tomatoes for extra veggies. For a protein boost, mix in cooked sausage, ham, or bacon. To make it dairy-free, use plant-based butter and dairy-free cheese alternatives.