Dinner

Spicy Potatoes and Scrambled Eggs Recipe

ByClara Bennett October 25, 2025October 25, 2025

Introduction

Spicy Potatoes and Scrambled Eggs is a flavorful and satisfying breakfast or brunch dish that combines crispy, seasoned potatoes with soft, fluffy eggs. This easy recipe brings warm spices and simple ingredients together for a dish that’s both comforting and exciting to the palate.

The image shows a close-up of a blue plate filled with cooked chunks of golden-brown potato mixed with scrambled eggs that have a soft yellow color and a slightly browned texture on some edges, evenly spread and intermingled on the plate. The potatoes are cubed, with a crispy outer layer and a soft inside, while the eggs appear fluffy with small curds and a slightly moist surface. The plate sits on a white marbled surface with visible wood grain patterns in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 medium potatoes, scrubbed
4 tablespoons vegetable oil, divided
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon turmeric powder
½ teaspoon chili powder (optional)
½ teaspoon salt
3 large eggs, beaten
Salt and pepper to taste

Instructions

Step 1: Use a fork to pierce the potato skins several times. Microwave the potatoes on high until tender, about 7 to 8 minutes. Let them cool briefly, then peel and cut into small cubes.
Step 2: Heat 2 tablespoons of vegetable oil in a skillet over medium-high heat. Stir in the ground cumin, coriander, turmeric, chili powder (if using), and ½ teaspoon salt. Add the cubed potatoes and cook, stirring occasionally, until crispy and golden brown, about 5 to 10 minutes.
Step 3: Meanwhile, heat the remaining 2 tablespoons of vegetable oil in another skillet over medium-high heat. Pour in the beaten eggs and cook, stirring occasionally, until the eggs are set and scrambled, about 5 minutes. Season with salt and pepper to taste.
Step 4: Serve the scrambled eggs alongside the spicy potatoes for a warm, flavorful meal.

Tips & Variations

For extra flavor, add chopped onions or garlic to the potatoes while cooking.
Use sweet potatoes instead of regular potatoes for a sweeter twist.
Adjust the chili powder to taste or omit it for a milder dish.
Garnish with fresh herbs like cilantro or parsley to add freshness.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat the potatoes and eggs separately in a skillet over medium heat until warmed through, or use a microwave. Avoid overheating the eggs to keep them from becoming rubbery.

How to Serve

A black cast iron pan filled with roughly chopped golden browned potatoes and scrambled eggs mixed together, showing a textured and slightly crisp surface on the potatoes with soft, fluffy scrambled egg pieces scattered evenly throughout. There is a light blue spatula resting inside the pan at the top right, slightly stirring the mixture. The pan is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cooking methods for the potatoes?

Yes, you can boil the potatoes until tender instead of microwaving. Alternatively, roasting cubed potatoes with the spices in the oven also works well for a crispier texture.