Cheesy Potato Egg Scramble (Print-Friendly Recipe)
Potatoes, eggs, cheese, and ham come together for a quick, satisfying breakfast in one pan.
# Ingredients List:
→ Main Ingredients
01 -
4 medium russet potatoes, diced
02 -
1 cup shredded cheddar cheese
03 -
4 large eggs
04 -
1/2 cup whole milk
05 -
2 tablespoons unsalted butter
06 -
1/2 cup cooked ham or bacon, chopped
07 -
1/4 cup green onions or fresh chives, finely chopped
08 -
Kosher salt, to taste
09 -
Freshly ground black pepper, to taste
# How to Make It:
01 -
Place the diced potatoes in a pot of generously salted water and bring to a boil. Cook for 10 to 15 minutes until potatoes are just tender when pierced with a fork. Drain thoroughly and set aside.
02 -
Heat butter in a large nonstick skillet over medium heat. Add the drained potatoes, spreading them into an even layer. Cook for 5 to 7 minutes, stirring occasionally, until the edges are golden and crisp.
03 -
Stir in the chopped ham or bacon. Cook for 2 to 3 minutes, stirring gently, until the meat is heated through.
04 -
In a medium mixing bowl, whisk together the eggs, milk, salt, and black pepper until the mixture is smooth and fully combined.
05 -
Pour the egg mixture evenly over the potatoes in the skillet. Cook for about 5 minutes, gently stirring and folding until the eggs are scrambled and set but still moist.
06 -
Evenly sprinkle the shredded cheddar cheese over the scramble. Cover the skillet with a lid and cook for 2 to 3 minutes until the cheese is thoroughly melted.
07 -
Remove the skillet from heat. Top the scramble with chopped green onions or chives. Serve immediately while warm.
# Extra Information:
01 -
Potatoes can be boiled in advance and refrigerated for quick preparation. Substitute any preferred cheese variety for different flavors. The scramble works as a filling for a breakfast burrito or wrap.