Scrambled Eggs with Grated Potato and Chives Recipe

If there’s one dish I turn to again and again for a cozy yet utterly satisfying morning, it’s Scrambled Eggs with Grated Potato and Chives. This vibrant breakfast brings together fluffy eggs, crispy shreds of golden potato, and the gentle zing of fresh chives all in one pan—a combination that’s hearty, fresh, and delightfully simple. Whether you crave something elevated for Sunday brunch or need a quick weeknight breakfast-for-dinner fix, this recipe offers comfort and flavor in every forkful.

this Recipe

Ingredients You’ll Need

The magic of Scrambled Eggs with Grated Potato and Chives comes from a handful of everyday ingredients, each playing a crucial role. These basics come together to create something far greater than the sum of their parts, delivering unmatched creaminess, crunch, and freshness.

• Eggs: Opt for the freshest large eggs you can find for that unbeatable rich taste and fluffy texture.
• Russet potato: Grated for maximum crispiness, this starchy spud soaks up butter and takes on a golden sheen.
• Milk or cream: Just a splash adds an extra level of creaminess and tender curds to your scrambled eggs.
• Unsalted butter: Used in two steps for luscious eggs and irresistibly crispy potatoes.
• Fresh chives: Their mild onion flavor lifts the dish and adds a pretty pop of green.
• Salt and pepper: Essential for rounding out the flavors—always season with care!

How to Make Scrambled Eggs with Grated Potato and Chives

Step 1: Prep and Squeeze the Potato

Take your peeled russet potato and grate it using the large holes of a box grater. Then, pile the grated potato in a clean kitchen towel, twist it tightly, and squeeze out as much liquid as possible. This step is key for getting seriously crispy potato bits without any sogginess—don’t skip it!

Step 2: Crisp Up the Potatoes

Heat 1 tablespoon of unsalted butter in a nonstick skillet set over medium heat. Once melted and foamy, add your dried-out grated potato and sprinkle it with salt and pepper. Let the potatoes cook, stirring every couple of minutes, until they’re deeply golden and crisp, which usually takes about 6–8 minutes.

Step 3: Whisk the Eggs

While the potatoes are cooking, crack the eggs into a mixing bowl. Add your milk or cream and a pinch of salt. Whisk vigorously until the yolks and whites are fully combined and a little frothy—the more air, the fluffier the scramble!

Step 4: Scramble the Eggs

Once the potatoes are golden, set them aside on a plate. Lower the heat to low, add the remaining tablespoon of butter to the skillet, and let it melt. Pour in your egg mixture. Using a spatula, gently push the eggs around the pan, forming soft, glossy curds. Low and slow is the trick for perfectly tender scrambled eggs!

Step 5: Bring It All Together

Just as the eggs are barely set but still delightfully creamy, toss in your crispy grated potatoes and chopped chives. Give everything a gentle fold together so the textures mingle but the eggs stay fluffy. Remove from the heat and get ready to serve immediately—timing is everything for Scrambled Eggs with Grated Potato and Chives!

How to Serve Scrambled Eggs with Grated Potato and Chives

Garnishes

Top your Scrambled Eggs with Grated Potato and Chives with a shower of extra fresh chives, a crack of black pepper, or even a pinch of flaky sea salt. If you’re feeling indulgent, a sprinkle of shredded cheddar or a dollop of sour cream adds richness and color.

Side Dishes

Pairing is where the fun begins. A hunk of crusty sourdough, some quick sautéed greens, or even sliced avocado takes this already dreamy breakfast up a notch. For a brunch spread, serve alongside fresh fruit salad or roasted tomatoes for a balanced meal.

Creative Ways to Present

This dish is a blank canvas! For special mornings, mound your scrambled eggs high on toasted English muffins, or roll up inside a warm tortilla for a breakfast burrito vibe. Scrambled Eggs with Grated Potato and Chives can even shine as breakfast canapés on little rye rounds—just cut portions down and get fancy!

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (which is rare at my house!), let them cool to room temperature before transferring to an airtight container. Store in the fridge for up to two days. The potatoes may soften a bit, but the flavors will meld deliciously.

Freezing

While fresh is always best for Scrambled Eggs with Grated Potato and Chives, you can freeze small portions in tightly sealed containers for up to one month. Thaw overnight in the refrigerator for the best texture.

Reheating

To rewarm, gently heat leftovers in a nonstick skillet over low heat, adding a splash of milk or a pat of butter to revive the creamy texture. Avoid microwaving, as it can make the eggs rubbery and the potatoes lose their crispness.

FAQs

Can I use a different type Breakfast

Absolutely! While russet potatoes give a classic crispness, Yukon Gold makes for a creamier bite. Even red potatoes can work, though their waxiness will create a slightly different texture.

Is it okay to substitute dried chives?

Fresh chives deliver unbeatable bright flavor, but in a pinch, you can use dried—just use a lighter hand, as their taste is more concentrated. Consider adding them to the eggs while whisking rather than at the end.

Can I add other vegetables?

Yes, feel free to toss in sautéed mushrooms, spinach, or even bell peppers. Just cook them down first to remove any excess moisture, then add them with the potatoes or at the end with the chives.

How do I make this dish dairy-free?

To make Scrambled Eggs with Grated Potato and Chives dairy-free, substitute the butter for a plant-based spread and use your favorite non-dairy milk (like almond or soy) in place of regular milk or cream. The results are still delicious!

What’s the secret to fluffy, tender scrambled eggs?

It’s all about low heat, patience, and gentle stirring. Whisk the eggs thoroughly, cook slowly, and take them off the heat just before they’re fully set—they’ll finish cooking with the residual warmth, resulting in that perfect soft curd texture.

Final Thoughts

If you’re craving something special that’s both easy and impressive, Scrambled Eggs with Grated Potato and Chives will be your new go-to. Treat yourself (and maybe someone you love) to this breakfast soon—I guarantee every bite will enchant you!

Print