Scrambled Eggs with Grated Potato and Chives a cozy, comforting breakfast doesn’t have to take much time—this recipe for scrambled eggs with grated potato and chives is proof. It’s hearty, flavorful, and comes together in just about 15 minutes. Whether I keep it simple or add salami for an extra savory touch, this dish always hits the spot.
Why You’ll Love This Recipe
I love how this dish blends the creamy softness of scrambled eggs with the crisp, golden texture of grated potato. The chives bring a mild oniony freshness that wakes everything up, and the optional addition of salami or fatty sausage gives it that indulgent, smoky depth. It’s versatile, fast, and fills me up without weighing me down—ideal for busy mornings or a satisfying weekend brunch.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 eggs
Salt, dried garlic, black pepper (to taste)
1 tablespoon sour cream
Chives, finely chopped
Salami or other fatty sausage (optional)
1 large potato, grated
Oil for greasing (if not using sausage)
Directions
I start by peeling and grating the potato, then setting it aside.
If I’m not using sausage, I heat a bit of oil in a frying pan over medium heat.
When I do use salami or another fatty sausage, I chop it into small pieces and cook it for 2–3 minutes until it starts to release fat.
I add the grated potato to the pan—either straight into the oil or after cooking the sausage—and let it cook for 5–7 minutes, stirring occasionally, until it turns tender and lightly crispy around the edges.
While the potatoes cook, I whisk the eggs in a bowl with salt, dried garlic, black pepper, and a spoonful of sour cream.
Once the potatoes are cooked, I push them to one side of the pan and pour the egg mixture into the empty side.
After letting the eggs set for 1–2 minutes, I gently stir to scramble them, mixing them into the potatoes as they firm up. I toss in the chopped chives and continue stirring until the eggs are just cooked through.
I serve it hot, right from the pan—no extra garnish needed.
Servings and timing
Prep Time: 5 minutes
Cooking Time: 10 minutes
Total Time: 15 minutes
Servings: 2
Calories: Approximately 350 kcal per serving
Variations
There are a few fun ways I like to switch this up depending on what’s in my fridge:
Swap sour cream with Greek yogurt for a lighter version
Add shredded cheese in the final minute for a creamy melt
Throw in some finely chopped spinach or kale with the potatoes
Use smoked paprika or chili flakes for extra flavor
Substitute the chives with green onions or parsley if that’s what I have on hand
Storage/Reheating
If I have leftovers (which is rare), I store them in an airtight container in the fridge for up to 2 days. To reheat, I simply warm the mixture in a nonstick skillet over low heat, stirring occasionally to prevent the eggs from drying out. A splash of milk or water can help revive the texture.
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FAQs
How can I make this recipe vegetarian?
I skip the salami or sausage and stick with oil for greasing the pan. The flavors from the chives and potatoes are still more than enough to make it delicious.
Can I use pre-shredded frozen potatoes?
Yes, I’ve done it when in a pinch. I just make sure to thaw and pat them dry before adding to the pan to avoid sogginess.
What can I use instead of sour cream?
Greek yogurt or crème fraîche both work well, and they add a slight tang that balances the richness of the eggs.
Can I double this recipe for more people?
Absolutely. I just use a larger pan and cook in batches if needed to make sure everything browns properly and nothing gets soggy.
How do I keep the potatoes crispy?
I avoid crowding the pan and let them sit undisturbed for a couple of minutes at a time while cooking. That helps them develop a nice golden crust.
Conclusion
This scrambled eggs with grated potato and chives recipe is my go-to when I want something simple, satisfying, and full of comforting flavors. Whether I make it plain or dress it up with sausage, it never disappoints. Perfect for breakfast, brunch, or even a cozy breakfast-for-dinner.
📖 Recipe:
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Scrambled Eggs with Grated Potato and Chives
- Total Time: 15 minutes
- Yield: 2 servings
Description
Start your day with this cozy, 15-minute breakfast recipe: Scrambled Eggs with Grated Potato and Chives. Creamy scrambled eggs meet crispy golden potatoes, fresh chives, and optional savory salami in one satisfying skillet dish. This easy, hearty breakfast is perfect for busy mornings or lazy brunches.
Ingredients
3 eggs
Salt, dried garlic, and black pepper (to taste)
1 tablespoon sour cream
Chives, finely chopped
1 large potato, peeled and grated
Salami or other fatty sausage (optional)
Oil for greasing the pan (if not using sausage)
Instructions
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Peel and grate the potato; set aside.
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If not using sausage, heat a little oil in a frying pan over medium heat.
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If using salami or fatty sausage, chop into small pieces and cook for 2–3 minutes until fat is released.
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Add grated potato to the pan and cook for 5–7 minutes, stirring occasionally, until tender and lightly crispy.
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In a bowl, whisk eggs with salt, dried garlic, black pepper, and sour cream.
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Push cooked potatoes to one side of the pan. Pour the egg mixture into the other side.
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Let the eggs set for 1–2 minutes, then gently stir to scramble, mixing into the potatoes.
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Add chopped chives and stir until eggs are just cooked through.
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Serve hot straight from the pan.
Notes
Greek yogurt or crème fraîche can be used instead of sour cream.
Add shredded cheese, spinach, or kale for extra variety.
Use smoked paprika or chili flakes for a flavor kick.
Chives can be swapped with green onions or parsley.
Store leftovers in an airtight container for up to 2 days. Reheat gently in a skillet with a splash of water or milk.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast / Brunch
- Method: Stovetop / Skillet
- Cuisine: American / European-inspired
Nutrition
- Serving Size: 2 servings
- Calories: ~350 kcal per serving
