June is National Dairy Month, and around here, that feels like a reason to celebrate both sides of the dairy aisle. Rushtown Cage Free Eggs and cheese were basically made for each other, and this cheesy egg and potato skillet is proof. It comes together entirely on the stovetop in one pan, hits the table in under 30 minutes, and delivers that hot, satisfying breakfast energy whether you're feeding a crowd or just fueling yourself before a full day. Simple ingredients. Big flavor. Pure inner oomph.
Ingredients
- 6 Rushtown Cage Free Large Eggs
- 2 medium Yukon Gold potatoes, diced small (about 1/2 inch)
- 1 cup shredded sharp cheddar cheese
- 3 tbsp unsalted butter
- ½ tsp garlic powder
- ½ tsp smoked paprika
- Salt and black pepper, to taste
- Fresh parsley and chives, chopped, for garnish
Instructions
- Cook the potatoes: Melt 2 tbsp butter in a large skillet over medium heat. Add diced potatoes, season with salt, pepper, garlic powder and smoked paprika. Cook 10 to 12 minutes, stirring occasionally, until golden and fork-tender.
- Whisk the eggs: While potatoes cook, whisk eggs in a bowl with salt and pepper until fully combined.
- Add eggs to skillet: Reduce heat to medium-low. Add remaining 1 tbsp butter, then pour eggs over the potatoes.
- Fold gently: Using a spatula, fold the eggs slowly and gently around the potatoes, cooking until just set but still slightly creamy. Do not overmix.
- Add cheese: Remove from heat and sprinkle cheddar over the top. Let sit for 1 minute until melted.
- Finish and serve: Garnish with fresh parsley and chives. Serve directly from the skillet.