There is something truly comforting and satisfying about starting your day with fluffy scrambled eggs combined with the subtle crispiness of grated potatoes and the fresh brightness of chives. This Scrambled Eggs with Grated Potato and Chives Recipe is a wonderfully simple yet flavorful dish that brings together humble ingredients to create a breakfast classic with a delightful twist. Whether you’re cooking for yourself or sharing with a loved one, this recipe delivers on both taste and warmth, making breakfast feel like a special occasion every day.
Ingredients You’ll Need
Each ingredient in this recipe plays a crucial role in building layers of flavor, texture, and aroma that elevate these scrambled eggs beyond ordinary. From the creamy sour cream that enriches the eggs to the fresh chives that add a pop of color and herbal zing, you’ll find how simple pantry staples come alive in this dish.
- Eggs (3): The foundation of your scramble, providing richness and protein.
- Salt, dried garlic, and black pepper: Carefully balanced seasonings that enhance every bite without overpowering.
- Sour cream (1 tablespoon): Adds an irresistible creaminess and slight tang to keep the eggs luscious.
- Chives, finely chopped: A fresh, mild onion flavor that brightens the dish and adds color.
- Large potato, peeled and grated: Creates a delightful crispy-soft texture that complements the eggs perfectly.
- Salami or other fatty sausage (optional): Adds indulgent savory notes and fat for cooking if you want an extra punch.
- Oil for greasing the pan (if not using sausage): Ensures the potatoes cook up nicely without sticking.
How to Make Scrambled Eggs with Grated Potato and Chives Recipe
Step 1: Prepare the Potato
Start by peeling and grating the potato finely. Set it aside for now, allowing the texture to come through clearly when cooked. Grated potatoes cook quickly and will give you that perfect tender and slightly crispy edge you want in this dish.
Step 2: Heat the Pan
If you’re not using sausage, warm a little oil in a frying pan over medium heat. The oil creates a non-stick surface that helps the potatoes brown beautifully without burning.
Step 3: Cook the Sausage (If Using)
If you’ve opted for salami or a fatty sausage, chop it into small pieces and add it to the pan. Cook for about 2 to 3 minutes until the fat renders out and the pieces get just a little crispy and flavorful. This step infuses the pan with delicious meaty goodness.
Step 4: Cook the Grated Potato
Add the grated potato to the pan, spreading it evenly. Let it cook for about 5 to 7 minutes, stirring occasionally, so it becomes tender while also developing a satisfying light crispiness on some edges. This contrast adds a delightful mouthfeel to the final dish.
Step 5: Whisk the Eggs
In a bowl, vigorously whisk together your eggs with salt, dried garlic, black pepper, and the spoonful of sour cream. The sour cream is the secret ingredient that gives the eggs an unctuous texture and a slight tang that balances the richness.
Step 6: Combine Eggs and Potatoes
Push the cooked potatoes to one side of the pan and pour the egg mixture into the other half. Let the eggs sit undisturbed for 1 to 2 minutes until they begin to set around the edges, giving you that gorgeous soft scramble texture.
Step 7: Scramble and Stir Together
Gently stir the eggs, combining them with the cooked potatoes. This technique allows the eggs to cook slowly and mix evenly with the potato’s crispy bits for a harmonious bite every time.
Step 8: Add Chives and Finish Cooking
Sprinkle the chopped chives over the eggs and potatoes and stir through until the eggs are just cooked but still tender and creamy. The chives add a fresh herbal note and a lovely splash of green to this comforting breakfast dish.
Step 9: Serve Hot
Serve the scrambled eggs with grated potato and chives immediately straight from the pan for the best texture and flavor. This dish is all about warmth and simplicity at its finest.
How to Serve Scrambled Eggs with Grated Potato and Chives Recipe
Garnishes
Fresh herbs like extra chives or a sprinkle of parsley add a vibrant touch. A light drizzle of good quality olive oil or a dusting of smoked paprika can add flair without complicating the flavors, making your presentation pop.
Side Dishes
This dish pairs wonderfully with toasted rustic bread, a fresh tomato salad, or lightly sautéed greens. These sides enhance the meal with texture and color without competing against the rich, cozy scrambled eggs and potato combo.
Creative Ways to Present
For a brunch spread, consider serving this scramble in small cast iron skillets or individual ramekins. Topping with a few slices of avocado or crispy bacon adds layers of luxury. You can even use it as a filling inside a warm tortilla for a delicious breakfast wrap alternative.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, place them in an airtight container and refrigerate for up to 2 days. The eggs may firm up, but the flavors will remain intact and ready to be enjoyed again.
Freezing
This dish does not freeze well as the texture of both the eggs and grated potatoes can become watery or rubbery after freezing and thawing. It’s best to enjoy it fresh or within a day or two of making.
Reheating
When reheating, do so gently over low heat in a non-stick pan or in short bursts in the microwave to preserve creaminess and avoid overcooking. Adding a splash of milk or cream during reheating can help restore moisture.
FAQs
Can I use frozen grated potatoes for this recipe?
While fresh grated potatoes give the best texture and flavor, you can use frozen grated potatoes if needed. Just be sure to thaw and squeeze out excess moisture before cooking to prevent sogginess.
Is there a substitute for sour cream in this recipe?
You can substitute sour cream with plain Greek yogurt or crème fraîche. Both will provide creaminess with a slightly different tang, keeping your scrambled eggs rich and flavorful.
How do I avoid overcooking the scrambled eggs?
Cook the eggs over medium to low heat and remove the pan from heat just before they look fully set. The residual heat will finish cooking them gently, resulting in soft, creamy eggs rather than dry ones.
Can I add other herbs besides chives?
Absolutely! Fresh parsley, dill, or tarragon can all complement this dish wonderfully, offering new flavor nuances while keeping the dish fresh and vibrant.
Is the sausage necessary for flavor?
Not at all. The sausage is optional and adds extra richness, but the dish stands beautifully on its own with just oil for cooking. The grated potato and chives provide plenty of flavor and satisfying textures.
Final Thoughts
This Scrambled Eggs with Grated Potato and Chives Recipe is one of those dishes that feels like a warm hug on a plate—simple ingredients transformed with a bit of love into something truly special. Give it a try for your next breakfast or brunch and enjoy the satisfying combination of flavors and textures that turn everyday eggs into a memorable meal.
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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
- Diet: Low Fat
Description
Scrambled Eggs with Grated Potato and Chives is a quick and hearty breakfast dish featuring tender, lightly crispy grated potatoes cooked with savory salami or oil, combined with fluffy scrambled eggs seasoned with sour cream, garlic, salt, and pepper, and finished with fresh chives for a flavorful and satisfying meal.
Ingredients
Main Ingredients
- 3 eggs
- Salt, dried garlic, and black pepper to taste
- 1 tablespoon sour cream
- Chives, finely chopped (about 2 tablespoons)
- 1 large potato, peeled and grated
Optional Ingredients
- Salami or other fatty sausage, chopped (about 75 grams)
- Oil for greasing the pan (1 tablespoon if not using sausage)
Instructions
- Prepare the Potato: Peel and grate the large potato using a grater. Set it aside to use later in the cooking process.
- Heat the Fat: If you’re not using sausage, heat about one tablespoon of oil in a frying pan over medium heat to grease it adequately. If using salami or fatty sausage, chop it into small pieces and cook it in the pan over medium heat for 2 to 3 minutes until enough fat is released to cook the potatoes.
- Cook the Potato: Add the grated potato to the pan with the fat (either oil or rendered sausage fat) and cook for 5 to 7 minutes, stirring occasionally, until the potatoes are tender and develop a lightly crispy texture.
- Prepare the Egg Mixture: In a bowl, whisk together the 3 eggs with salt, dried garlic, black pepper, and one tablespoon of sour cream until well combined and slightly frothy.
- Combine Eggs and Potatoes: Push the cooked potatoes to one side of the pan. Pour the egg mixture into the empty side and allow it to set undisturbed for 1 to 2 minutes.
- Scramble the Eggs: Gently stir the eggs to scramble them, mixing them gradually into the potatoes in the pan so the ingredients combine well and cook through evenly.
- Add Chives and Finish Cooking: Sprinkle the finely chopped chives over the eggs and potatoes, stirring gently until the eggs are just cooked through but still moist and fluffy.
- Serve: Serve the scrambled eggs with grated potato and chives immediately and hot, straight from the pan for optimal flavor and texture.
Notes
- For a vegetarian version, omit the salami or sausage and use oil for frying.
- The choice of sour cream adds creaminess and a slight tang to the scrambled eggs, but you can substitute it with yogurt or omit it if preferred.
- Adjust the amount of garlic, salt, and pepper according to your taste preferences.
- This dish pairs well with crusty bread or a fresh salad for a complete meal.
- Using fresh chives is recommended for the best flavor, but dried chives can be substituted in a pinch.
