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Potato and Egg Scramble

Potato and Egg Scramble
Potato and Egg Scramble
This healthy recipe comes from NDSU Extension Service.


  • 2 medium red potatoes (1/2 lb.), washed cubed
  • 3 large eggs
  • 3 Tbsp. milk
  • 1/8 tsp. pepper
  • 1/2 tsp. salt
  • 1/2 c. green onion, sliced
  • salsa (optional)


Boil potatoes in a 2-quart saucepan covered for six to eight minutes or until tender; drain. In medium bowl, beat eggs, milk, salt and pepper; set aside. In skillet sprayed with nonstick cooking spray, cook potatoes until light brown. Add onion and cook about one minute, stirring constantly. Add egg mixture. As the mixture begins to set at bottom and sides, gently lift cooked portions with spatula so that the uncooked portions flow to the bottom. Avoid constant stirring. Cook three to four minutes or until eggs are cooked throughout but still moist. Top with salsa, if desired.

Makes 4 servings.

Per Serving: about 350 calories, 5 grams (g) of fat, 15 g carbohydrate, 3 g protein and 350 mg sodium

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