Cheesy Potato Egg Scramble: A Hearty Breakfast Delight

Start by rinsing the diced potatoes under cold water to remove excess starch. Pat them completely dry with a kitchen towel—dry potatoes brown better. Heat a large non‑stick skillet over medium‑high heat, add 1 tablespoon of butter and a drizzle of olive oil, then spread the potatoes in an even layer. Let them sit untouched for 3‑4 minutes until the edges turn golden, then stir once to promote even browning.

Making the Cheese Sauce

1. Build the roux. In a small saucepan melt 2 tablespoons butter over medium heat. Sprinkle the flour over the butter and whisk constantly for about 1 minute until it turns a light golden color, indicating the raw flour taste has cooked out.
2. Incorporate the milk. Gradually pour the whole milk into the roux while whisking. Continue whisking until the mixture thickens, about 2‑3 minutes, and coats the back of a spoon. This creates a smooth base for the cheese.
3. Fold in cheese. Reduce the heat to low and stir in the grated cheddar a handful at a time. Allow each addition to melt before adding the next, ensuring a glossy, lump‑free sauce. Season with a pinch of salt and the smoked paprika.