Comforting Potato, Egg & Cheese Skillet

• •2 medium Russet potatoes (peeled and diced into ½-inch cubes)
• •2 tbsp Olive oil
• •½ medium Onion (diced)
• •½ medium Bell pepper (any color) (diced)
• •8 piece Large eggs
• •2 tbsp Milk or cream (optional, for fluffier eggs)
• •1 cup Shredded sharp cheddar cheese
• •to taste Salt
• •to taste Black pepper
• •2 tbsp Fresh chives or parsley (chopped, for garnish (optional))

Instructions

1. 1

   Heat olive oil in a large oven-safe non-stick skillet over medium-high heat. Add the diced potatoes and spread them in an even layer. Cook, stirring occasionally, for 15-20 minutes, or until the potatoes are tender and golden brown and crispy.

2. 2

   While the potatoes are cooking, whisk the eggs with milk (if using), salt, and pepper in a medium bowl until well combined.

3. 3

   Once the potatoes are cooked, push them to one side of the skillet. Add the diced onion and bell pepper to the empty side. Sauté for 3-5 minutes, until softened. Then, mix the cooked vegetables in with the potatoes.

4. 4

   Reduce the heat to medium-low. Pour the egg mixture over the potato and vegetable mixture in the skillet. Gently scramble the eggs directly in the skillet with the potatoes and veggies until just set but still moist (about 3-5 minutes).

5. 5

   Sprinkle the shredded cheddar cheese evenly over the top of the skillet. Cover the skillet with a lid (or aluminum foil if it's not oven-safe and you don't have a lid) and cook for 1-2 minutes more, or until the cheese is fully melted and bubbly.

6. 6

   Remove from heat, garnish with fresh chives or parsley if desired, and serve immediately straight from the skillet.

Chef's Tips

• 💡For extra flavor, consider adding a pinch of garlic powder or smoked paprika when cooking the potatoes.
• 💡Don't overcrowd the skillet when cooking the potatoes; if necessary, cook them in two batches to ensure they get crispy.
• 💡Serve with your favorite hot sauce, ketchup, or a side of toast for a complete meal.