Cheesy Potato Egg Scramble (Print-Friendly Version)
Golden potatoes, fluffy eggs, melty cheddar, and savory ham or bacon in a quick skillet breakfast.
# Ingredients You’ll Need:
→ Main
01 -
4 medium russet potatoes, diced
02 -
2 tablespoons unsalted butter
03 -
4 large eggs
04 -
1/2 cup whole milk
05 -
1 cup shredded cheddar cheese
06 -
1/2 cup chopped cooked ham or bacon
07 -
1/4 cup chopped green onions or chives
08 -
Salt, to taste
09 -
Freshly ground black pepper, to taste
# How to Make It:
01 -
Place diced potatoes in a large pot, cover with generously salted cold water, and bring to a boil. Cook for 10 to 15 minutes until potatoes are fork-tender. Drain thoroughly and set aside.
02 -
In a large skillet, melt butter over medium heat. Add drained potatoes and cook for 5 to 7 minutes, turning occasionally, until edges are golden and crisp.
03 -
Stir in chopped cooked ham or bacon and continue to cook for 2 to 3 minutes until meat is heated through.
04 -
In a medium bowl, whisk together eggs, milk, a pinch of salt, and black pepper until well combined.
05 -
Pour egg mixture evenly over potatoes in skillet. Cook for about 5 minutes, stirring gently, until eggs are softly scrambled and just set.
06 -
Sprinkle shredded cheddar evenly over eggs and potatoes. Cover skillet with a lid and cook for 2 to 3 minutes, or until cheese is melted.
07 -
Remove pan from heat. Garnish with chopped green onions or chives and serve warm.
# Extra Tips:
01 -
Boiled potatoes can be prepared ahead and refrigerated for a faster morning assembly.
02 -
Pepper jack, gouda, or mozzarella may be used instead of cheddar for varied flavor profiles.
03 -
For a breakfast burrito, spoon the scramble into warm tortillas and roll tightly.