If you’re on the lookout for a comforting breakfast that feels both hearty and fresh, the Scrambled Eggs with Grated Potato and Chives Recipe is an absolute winner. This dish brings together the creamy fluffiness of scrambled eggs with the delicate crispiness of golden grated potato, all elevated by the fresh, mild oniony pop of chives. It’s simple yet elegant, perfect for a lazy morning or a quick, nourishing meal anytime you want a little homey magic on your plate.
Ingredients You’ll Need
This recipe calls for straightforward ingredients that each play a key role in bringing out the best flavors and textures. Nothing fancy is required, just everyday staples that combine to create a dish bursting with warmth and personality.
- 3 eggs: The star of your scramble, providing rich creaminess and a tender base.
- Salt, dried garlic, and black pepper (to taste): Essential seasonings that add depth and a gentle kick.
- 1 tablespoon sour cream: Adds a velvety tang and keeps the eggs moist and luscious.
- Chives, finely chopped: For a fresh, herbaceous note and a lovely splash of color.
- 1 large potato, peeled and grated: The secret to a wonderfully crispy texture that contrasts beautifully with the eggs.
- Salami or other fatty sausage (optional): Introduces a punch of savory richness if you want to take this dish up a notch.
- Oil for greasing the pan (if not using sausage): To ensure your potatoes crisp up perfectly without sticking.
How to Make Scrambled Eggs with Grated Potato and Chives Recipe
Step 1: Prepare the Potato
Start by peeling and grating your large potato. This little step is key because the fine shreds will cook quickly and turn golden and crispy—giving you that perfect crispy layer that pairs wonderfully with silky eggs.
Step 2: Heat the Pan
If you’re skipping the sausage, heat a splash of oil in a frying pan over medium heat to create a non-stick surface that helps the potatoes cook evenly and develop that sought-after golden crust.
Step 3: Cook the Sausage (Optional)
For those adding salami or fatty sausage, chop it into small bite-sized pieces and cook in the pan for 2 to 3 minutes. You’ll want to release some of that flavorful fat, which will then beautifully infuse the potatoes and eggs with savory goodness.
Step 4: Cook the Grated Potato
Add your grated potato to the pan and let it cook for about 5 to 7 minutes, stirring occasionally. You’re looking for tender potatoes with a lightly crispy exterior—this contrast in texture makes all the difference in your final dish.
Step 5: Whisk the Eggs
While the potatoes cook, whisk together the eggs with salt, dried garlic, black pepper, and sour cream. This combination not only flavors the eggs but gives them a luxuriously smooth texture once scrambled.
Step 6: Combine Potatoes and Eggs
Push the cooked potatoes gently to one side of the pan. Pour the egg mixture into the empty space and let it set for 1 to 2 minutes. This moment allows the eggs to start firming up so they scramble just right.
Step 7: Scramble and Mix
Gently stir and scramble the eggs, mixing them carefully with the potatoes. You want those tender curds to mingle with the slightly crispy potatoes for a perfect bite every time.
Step 8: Add Chives
Finally, sprinkle the chopped chives over your scramble and stir them in until the eggs are just cooked through. The chives add a fresh burst and a lovely green accent that brings everything to life.
Step 9: Serve Hot
Serve your scrambled eggs with grated potato and chives straight from the pan to your plate. It tastes best warm, with the crispy potatoes still boldly contrasting the soft eggs.
How to Serve Scrambled Eggs with Grated Potato and Chives Recipe
Garnishes
For a touch of extra indulgence, serve your scramble with freshly grated Parmesan or a dollop of crème fraîche. A sprinkle of extra fresh chives or even a pinch of smoked paprika adds a stylish finish that will wow your taste buds.
Side Dishes
This dish shines alongside simple sides like lightly toasted rustic bread, a bright tomato salad, or sautéed spinach. These accompaniments enhance the plate without stealing the spotlight from your beautiful scramble.
Creative Ways to Present
Try serving the scramble on a warm flatbread folded over for a hearty breakfast wrap or pile it onto avocado slices for a lovely brunch twist. Even topping it with a drizzle of truffle oil can elevate the Scrambled Eggs with Grated Potato and Chives Recipe to something truly special.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, place them in an airtight container and refrigerate for up to 2 days. The flavors actually develop nicely, but keep in mind the crispy texture might soften over time.
Freezing
Freezing isn’t ideal for scrambled eggs with grated potato because texture tends to suffer, but if you must, freeze only the eggs without the potato layer for best results. Use a freezer-safe container and consume within one month.
Reheating
To reheat, gently warm your scramble in a pan over low heat, stirring frequently to retain moisture and avoid drying out the eggs. Avoid microwaving if you want to keep the crispy texture of the potatoes.
FAQs
Can I use sweet potatoes instead of regular potatoes?
Absolutely! Sweet potatoes add a lovely sweetness and vibrant color, making your Scrambled Eggs with Grated Potato and Chives Recipe even more exciting.
Is sour cream necessary in this recipe?
While not mandatory, sour cream adds richness and keeps the eggs wonderfully creamy, enhancing the overall texture and flavor.
Can I make this recipe vegan or dairy-free?
This dish relies on eggs and sour cream, so for a vegan twist, try scrambled tofu with grated potato and use a plant-based cream substitute to mimic the creaminess.
What’s the best way to keep the potatoes crispy?
Cooking the grated potato over medium heat with a little oil or rendered sausage fat and avoiding overcrowding the pan helps ensure they cook evenly and crisp up nicely.
Can I add other herbs besides chives?
Definitely! Parsley, dill, or even a bit of tarragon would all complement the eggs and potato beautifully, offering lovely variations on the classic recipe.
Final Thoughts
This Scrambled Eggs with Grated Potato and Chives Recipe is a warm hug on a plate. It’s simple, delightful, and surprisingly versatile, perfect for brightening up any morning routine or cozy weekend brunch. I can’t wait for you to make it your own and savor every bite!
Print
Scrambled Eggs with Grated Potato and Chives Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 servings
- Category: Breakfast
- Method: Frying
- Cuisine: European
Description
A quick and hearty scrambled eggs recipe featuring grated potatoes and fresh chives, optionally enhanced with savory salami or fatty sausage. This dish combines crispy, tender potatoes with fluffy scrambled eggs, flavored with a hint of sour cream and aromatic seasonings, perfect for a satisfying breakfast or light meal.
Ingredients
Egg Mixture
- 3 eggs
- Salt, dried garlic, and black pepper to taste
- 1 tablespoon sour cream
- Chives, finely chopped (about 2 tablespoons)
Potatoes and Cooking Fat
- 1 large potato, peeled and grated
- Salami or other fatty sausage (optional, about 2-3 ounces)
- Oil for greasing the pan (if not using sausage, about 1 tablespoon)
Instructions
- Prepare the Potato: Peel and grate the potato. Set it aside to be added later.
- Heat the Pan: If not using sausage, warm a little oil in a frying pan over medium heat to prevent sticking and for cooking the potatoes.
- Cook the Sausage: If using salami or fatty sausage, chop into small pieces and cook in the pan for 2–3 minutes until the fat is released, creating a flavorful cooking base.
- Cook the Potatoes: Add the grated potato to the pan. Cook for 5–7 minutes, stirring occasionally, until the potatoes are tender and lightly crispy on the edges.
- Mix the Eggs: In a bowl, whisk together the eggs with salt, dried garlic, black pepper, and sour cream until thoroughly combined.
- Combine Eggs and Potatoes: Push the cooked potatoes to one side of the pan. Pour the egg mixture into the other side and let it set for 1–2 minutes without stirring, allowing the eggs to begin cooking.
- Scramble the Eggs: Gently stir the eggs to scramble, mixing them into the potatoes for even flavor and texture.
- Add Chives and Finish Cooking: Stir in the finely chopped chives and continue to cook just until the eggs are fully cooked but still soft and moist.
- Serve: Serve the scrambled eggs and potatoes hot directly from the pan for best taste and texture.
Notes
- Chopping and cooking the sausage adds extra flavor from the rendered fat; omit for a lighter version and use oil instead.
- Make sure not to overcook the eggs to keep them soft and creamy.
- You can add other herbs or spices such as parsley or paprika for different flavor profiles.
- Serving suggestion: pair with toasted bread or a fresh salad for a complete meal.
