A hearty and flavorful breakfast dish combining crispy potatoes, fluffy eggs, and a medley of toppings.
Heat a medium skillet over medium heat and melt half of the butter.
Using unsalted butter allows you to control the salt level in the dish.
Add the chopped green onions and garlic powder to the skillet and sauté until the onions are tender.
Stir frequently to prevent the garlic powder from burning.
Add the diced potatoes to the skillet and cook until they are golden and crispy, stirring occasionally.
Spread the potatoes evenly in the skillet for even browning.
In a mixing bowl, whisk the eggs until well combined.
Whisking the eggs thoroughly incorporates air, making them fluffier.
Heat a large skillet over medium heat and melt the remaining butter.
Ensure the skillet is evenly heated before adding the eggs.
Pour the eggs into the skillet and cook, stirring gently, until they are fluffy and set.
Remove the eggs from heat just before they are fully set to prevent overcooking.
Serve the crispy potatoes on a plate, topped with scrambled eggs and shredded cheese.
Layering the cheese between the potatoes and eggs helps it melt nicely.
Garnish with sour cream and salsa as desired, and enjoy your meal.
Serve immediately for the best taste and texture.
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