Potato and Onion Scrambled Eggs

By AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

A hearty breakfast that transforms cooked potatoes into a flavorful egg dish with sweet onions. This American-inspired recipe, ready in about 20 minutes, combines eggs, potatoes, onion into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 320 calories and feeds 2, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 large eggs
• 2 medium, cooked and diced potatoes
• 1 small, diced onion
• 1 tbsp butter
• 1/4 tsp salt
• 1/8 tsp pepper

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Instructions

1. Step 1: In a medium bowl, whisk together 4 large eggs, 1/4 tsp salt, and 1/8 tsp pepper until well combined.
2. Step 2: Heat 1 tbsp butter in a non-stick skillet over medium heat until melted and shimmering.
3. Step 3: Add 1 small diced onion and cook for 3 minutes until softened, then add 2 medium diced cooked potatoes. Stir-fry for 2 minutes until heated through.
4. Step 4: Pour the egg mixture into the skillet and cook, stirring gently with a spatula, for 4-5 minutes until eggs are set but still moist, stirring occasionally to prevent sticking.
5. Step 5: Remove from heat and serve immediately.