Cheesy Potato Egg Scramble
A delicious and hearty breakfast featuring crispy potatoes, fluffy scrambled eggs, and melty cheese, perfect for a family brunch or a quick weekday meal.
Ingredients
Main ingredients
- 4 medium potatoes, diced
- 1 cup shredded cheddar cheese
- 4 large eggs
- 1/2 cup milk can use dairy-free milk as a substitute
- 1/2 cup cooked ham or bacon, chopped (optional) omit for vegetarian option
- 1/4 cup green onions or chives, chopped
- 2 tablespoons butter
- Salt and pepper, to taste
Instructions
Preparation
- Boil the diced potatoes in a pot of salted water for 10-15 minutes, until fork-tender. Drain and set aside.
- In a large skillet, melt butter over medium heat. Add the boiled potatoes and crisp them for 5-7 minutes until golden and crispy.
- If using, add the chopped cooked ham or bacon and stir, cooking for an additional 2-3 minutes until heated through.
- In a medium bowl, whisk together the eggs, milk, salt, and pepper until smooth.
Cooking
- Pour the egg mixture over the crisped potatoes in the skillet. Allow to cook for about 5 minutes, stirring gently, until the eggs are scrambled and cooked through.
- Sprinkle the cheddar cheese evenly over the top and cover the skillet with a lid. Cook for 2-3 minutes until the cheese is fully melted.
Serving
- Remove from heat, top with chopped green onions or chives, and serve warm.
Notes
For added flavor, you can sprinkle more cheese or hot sauce on top. This dish pairs well with toast or fresh fruit. To store, let cool before placing in an airtight container; lasts up to 3 days in the refrigerator. Reheat gently in a skillet or microwave.