Ingredients
Scale
- 4 medium potatoes, peeled and diced
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 medium tomatoes, diced
- 6 large eggs
- 1 cup cooked turkey bacon or chicken ham, chopped (optional)
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp chili powder (adjust to taste)
- Salt and black pepper, to taste
- Fresh cilantro, chopped (for garnish)
Instructions
- Wash, peel, and dice the potatoes into small cubes. Chop the onion, peppers, and tomatoes. Crack eggs into a bowl, add salt and pepper, and whisk until smooth. If using turkey bacon or chicken ham, chop into small pieces.
- Heat olive oil in a large skillet over medium heat. Add diced potatoes, season with salt, black pepper, garlic powder, and smoked paprika. Stir to coat evenly. Cook for 10–12 minutes, stirring occasionally, until potatoes are golden and tender.
- Add chopped onions and bell peppers. Cook for 4–5 minutes until softened. Add tomatoes and cook for another 2 minutes, allowing moisture to release and deglaze the pan.
- Stir in chopped turkey bacon or chicken ham, if using, and let it warm through.
- Push the mixture to one side of the skillet. Pour in whisked eggs and let them set slightly before scrambling gently with a spatula until almost cooked.
- Fold eggs into the potato mixture and stir until combined. Taste and adjust seasoning.
- Garnish with fresh cilantro and serve warm.
Notes
Add extra vegetables such as mushrooms, zucchini, or spinach for a more nutritious scramble.
Sprinkle shredded cheese on top right before serving for extra creaminess.
Serve in tortillas for quick breakfast burritos or tacos.
Store leftovers in the refrigerator and reheat in a skillet for best texture.
- Prep Time: 10
- Cook Time: 20