Potato and Onion Scrambled Eggs

1. 1
   prep

   Prep the potato, onion, and eggs.

   1.Peel the potatoes and cut into small 1-cm cubes.

   2.Dice the onion finely.

   3.Crack all eggs into a bowl, add salt and pepper, and whisk until frothy.
2. 2
   fry · ~10 min

   Cook the potato cubes until golden and tender.

   1.Heat the oil in a large non-stick skillet over medium-high heat.

   2.Add the potato cubes in a single layer and cook, turning occasionally, for 8-10 minutes until golden brown all over and fork-tender.

   3.Season lightly with a pinch of salt while cooking.

   TIPDon't overcrowd the potatoes — give them space so they crisp instead of steam.
3. 3
   saute · ~4 min

   Sauté the onions until soft and translucent.

   1.Reduce heat to medium and add the diced onion to the skillet with the potatoes.

   2.Cook for 3-4 minutes, stirring often, until the onion softens and turns translucent.
4. 4
   saute · ~3 min

   Scramble the eggs into the potato-onion mixture.

   1.Add the butter to the skillet and let it melt completely.

   2.Pour the whisked eggs over the potatoes and onions.

   3.Let them set for 20 seconds, then gently stir and fold with a spatula until the eggs are soft and just set, about 2-3 minutes.

   4.Remove from heat immediately — the eggs will continue cooking from residual heat.

   TIPPull the skillet off the heat when the eggs are still slightly glossy. They finish cooking on the plate.
5. 5
   garnish

   Garnish with chives and serve hot.

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