Scrambled Eggs with Grated Potato and Chives is the kind of breakfast everyone should have in their arsenal: hearty, creamy scrambled eggs folded together with golden, crispy potatoes, and finished with a sprinkle of vibrant chives. Each bite balances fluffy richness with a satisfying savory crunch, making these eggs the star of your morning table. The best part? With a handful of simple ingredients, you’ll create a breakfast classic you’ll look forward to again and again.

Scrambled Eggs with Grated Potato and Chives Recipe - Recipe Image

Ingredients You’ll Need

It doesn’t take much to bring Scrambled Eggs with Grated Potato and Chives to life—just a few fridge staples and the fresh zing of chives, each playing a crucial role. These ingredients create irresistible creaminess, gentle warmth, and a pop of herby color that wakes up every plate.

Eggs: Go for large, fresh eggs for the fluffiest, richest results; they’re the main event here.
Russet Potato: This potato grates beautifully and crisps up like a dream, adding body and earthiness to the dish.
Milk or Cream: Just a splash creates luscious, tender scrambled eggs—use cream for extra decadence.
Butter or Olive Oil: Both options add richness and help the potatoes crisp; butter brings classic flavor, while olive oil is slightly lighter.
Fresh Chives: Bright, oniony chives finish the dish with beautiful green color and fresh flavor (save some for garnish if you like!).
Salt: Seasoning is key; add a little early for the potatoes, then more in the eggs for flavor all the way through.
Black Pepper: Ground pepper adds warmth and subtle bite, bringing everything together.
Extra Chives for Garnish (optional): Go all in with that fresh, herby finish—it makes a plate of scrambled eggs with grated potato and chives look as good as it tastes.

How to Make Scrambled Eggs with Grated Potato and Chives

Step 1: Prepare the Potato

Start by peeling and grating your russet potato. Place the shredded potato in a clean kitchen towel or several layers of paper towels, then squeeze out as much moisture as possible. This step sets you up for golden, crispy potatoes instead of soggy ones—a tiny trick that makes a huge difference in texture for Scrambled Eggs with Grated Potato and Chives.

Step 2: Cook the Potatoes

Heat half the butter (or all the oil) in a non-stick skillet over medium heat. Scatter the grated potato into the pan in an even layer, seasoning with a pinch of salt and pepper. Let it cook for 6 to 8 minutes, stirring occasionally. You’re aiming for golden, tender shreds that form a delicious base for your scrambled eggs with grated potato and chives.

Step 3: Whisk and Season the Eggs

While the potatoes cook, crack your eggs into a bowl. Add the milk or cream, remaining salt, and black pepper. Whisk vigorously until the mixture is pale and slightly frothy—air in the eggs means fluffier, softer curds that will fold perfectly with the potatoes soon.

Step 4: Scramble the Eggs

Slide the cooked potatoes to one side of your skillet and reduce the heat to low. Add the remaining butter to the empty side of the pan. Pour in your egg mixture and let it sit undisturbed for about 30 seconds. Gently stir with a spatula, folding the eggs over themselves. This slow, gentle cooking yields creamy, dreamy eggs at the heart of Scrambled Eggs with Grated Potato and Chives.

Step 5: Combine and Finish

Once your eggs are just softly scrambled—still a little glossy but mostly set—mix the potatoes back in. Cook for another minute or so, just to marry all those flavors and heat everything through. Sprinkle the chopped chives over the top and serve your Scrambled Eggs with Grated Potato and Chives immediately for maximum flavor and freshness.

How to Serve Scrambled Eggs with Grated Potato and Chives

Garnishes

To really bring your Scrambled Eggs with Grated Potato and Chives to life, finish with a generous handful of extra chopped fresh chives and a sprinkle of cracked black pepper. If you want to make it wow-worthy, try a little shredded cheese, a dollop of sour cream, or even a spoonful of salsa for color and bold flavor.

Side Dishes

This dish is the hero of a hearty breakfast, but it loves company! Pair it with crisp toast, roasted tomatoes, or lightly dressed salad greens for a balanced plate. Some sliced avocado or a few cherry tomatoes on the side not only look beautiful but add freshness and a satisfying bite.

Creative Ways to Present

For a fun twist, spoon your Scrambled Eggs with Grated Potato and Chives onto buttered English muffins or tuck them inside warm tortillas for breakfast tacos. A ramekin topped with extra chives transforms it into a brunch centerpiece. The bright yellow and green flecks are impossible to resist!

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers, let your Scrambled Eggs with Grated Potato and Chives cool to room temperature before transferring to an airtight container. They’ll keep in the fridge for up to two days, making breakfast the next morning that much easier and still tasty.

Freezing

While you technically can freeze this dish, the texture of both the eggs and potatoes can change when reheated. If you do freeze, wrap portions tightly and thaw overnight in the refrigerator. For best results, enjoy them fresh or from the fridge within a couple of days.

Reheating

Warm leftovers gently in a non-stick skillet over low heat, stirring frequently to prevent sticking. A quick zap in the microwave also works—cover your plate with a damp paper towel and reheat in 30-second bursts until warmed through without overcooking.

FAQs

Can I use another type Breakfast

Absolutely! Yukon Gold or even sweet potatoes are wonderful alternatives, delivering their own unique twist on flavor and texture. Just be sure to squeeze out excess moisture after grating for crisp, golden results.

What if I don’t have fresh chives?

No worries! Substitute with thinly sliced green onions or a scant sprinkle of dried chives. Fresh chives give Scrambled Eggs with Grated Potato and Chives a special lift, but any mild green herb will bring a welcome pop.

Is there a dairy-free version?

Yes! Use a splash of unsweetened plant milk instead of dairy milk or cream, and olive oil in place of butter. You’ll still have irresistibly fluffy eggs and all the golden potato goodness.

Can I add other ingredients?

Definitely! Shredded cheese, diced ham, or sautéed onions are all delicious. Fold in whatever you love—Scrambled Eggs with Grated Potato and Chives is endlessly customizable for your taste buds.

What’s the best pan for this recipe?

A non-stick skillet is your best friend for getting both tender potatoes and perfectly creamy scrambled eggs without any sticking. It makes the cooking (and clean-up) a breeze.

Final Thoughts

There’s just something special about waking up to Scrambled Eggs with Grated Potato and Chives—the ultimate comfort breakfast that comes together with ease and always pleases a crowd (or just yourself!). Give this savory, satisfying classic a try and make your morning a little brighter.

Scrambled Eggs with Grated Potato and Chives Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 17 reviews

Author: admin
Total Time: 20 minutes
Yield: 2 servings 1x
Diet: Gluten-Free, Vegetarian

Print Recipe

Description

A delightful breakfast recipe that combines the creamy goodness of scrambled eggs with the crispy texture of grated potatoes, enhanced with the freshness of chives. This easy-to-make dish is perfect for a cozy morning meal.

Ingredients

Scale

Eggs:

4 large eggs
2 tablespoons milk or cream

Grated Potato:

1 medium russet potato, peeled and grated

Other Ingredients:

2 tablespoons butter or olive oil
2 tablespoons chopped fresh chives
1/4 teaspoon salt
1/8 teaspoon black pepper
Additional chives for garnish (optional)

Cook Mode Prevent your screen from going dark

Instructions

Prepare Potato: Grate the potato and squeeze out excess moisture using a clean kitchen towel or paper towels.
Cook Potato: In a non-stick skillet over medium heat, melt 1 tablespoon of butter or oil. Add the grated potato, season with salt and pepper, and cook until golden and tender.
Whisk Eggs: In a bowl, whisk the eggs with milk, salt, and pepper.
Scramble Eggs: Reduce heat, add remaining butter, pour in eggs, let sit, then gently stir until softly scrambled. Mix in potatoes and cook until warmed through.
Serve: Sprinkle with fresh chives and serve hot.