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Articles / “Soft Scrambled” Breakfast Potatoes: How to Make Them Yours

“Soft Scrambled” Breakfast Potatoes: How to Make Them Yours

Published April 8, 2024

Maple-y sweet potatoes, pommes purée a la everything bagel, and more

Breakfast Sweet Potatoes with Maple Syrup and Orange Rosemary Ricotta. Photo: Sam Muller

I can’t imagine ever growing tired of soft scrambled eggs. I make them for breakfast most mornings, and I regularly talk about the first time I had really good ones — served couchside by a very sweet friend, so buttery and decadent that the memory makes me melt.

Another thing I’ll never lose interest in is eating potatoes before noon. Hash browns and home fries and Spanish tortilla are all incredible, but I just don’t see mashed, smooth, or soupy varieties of potatoes on breakfast menus or brunch spreads very often, and I’m not sure why. I think these are underrated and underutilized opportunities to get potatoes on the breakfast plate in ways that incorporate the same warming qualities as soft scrambled eggs.