Scrambled Egg and Potato Skillet

Serves: 4

Level: Easy

Prep Time: 25 minutes

Cook Time: 15 minutes


  • 1 ½ tablespoons olive oil, divided
  • 3-4 red potatoes or Yukon gold (small cubes, no need to peel)
  • 1 medium clove garlic, minced
  • ½ onion, chopped
  • ½ bell pepper, chopped
  • 1 jalapeno (optional), finely chopped
  • 1 ½ tablespoons S.B.F. Seasoning
  • 4-6 cups roughly chopped kale
  • 8 eggs, scrambled



  1. Soak the potatoes in ice-cold water for 20 minutes while you chop the veggies. Rinse and pat dry. Sprinkle 1 tablespoon of S.B.F. seasoning on the potatoes.
  2. In a medium skillet over medium-high heat, add 1 tablespoon of olive oil and heat for 1 minute.
  3. Add the onion, bell pepper, and jalapeno (if using) to the skillet and sauté until translucent, about 2 minutes.
  4. Add the potatoes to the skillet and sauté until lightly browned and soft, about 7 minutes, stirring frequently.
  5. Add the kale to the skillet and sauté with the potato mixture. Sprinkle in the remaining S.B.F. seasoning. Add more oil if needed. Cook the kale until wilted, about 2-3 minutes. Remove the mixture from the skillet and set it aside.
  6. Add the remaining oil to the skillet. Pour the scrambled eggs into the skillet and cook over medium-high heat. Add seasoning of your choice while slowly stirring until the eggs form. Remove from heat.
  7. Mix the cooked eggs with the potato and kale mixture. Plate the dish.
  8. Serve the flavorful scrambled egg and potato skillet as a delicious breakfast or brunch option.
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