Description
This Cheesy Potato Egg Scramble is a hearty and delicious breakfast dish that combines perfectly cooked potatoes, fluffy scrambled eggs, melted cheddar cheese, and savory ham or bacon. Enhanced with fresh green onions and a touch of butter, it’s a comforting and satisfying meal perfect for any morning.
Ingredients
Scale
Potatoes and Meat
- 4 medium potatoes, diced
- ½ cup cooked ham or bacon, chopped (optional)
Egg Mixture
- 4 large eggs
- ½ cup milk
- Salt and pepper, to taste
Other Ingredients
- 1 cup shredded cheddar cheese
- ¼ cup green onions or chives, chopped
- 2 tablespoons butter
Instructions
- Boil Potatoes: Place diced potatoes in a pot of salted water and bring to a boil. Cook for 10–15 minutes, or until fork-tender. Drain and set aside.
- Pan-Fry Potatoes: In a large skillet, melt butter over medium heat. Add the boiled potatoes and cook for 5–7 minutes, until they become golden and crispy on the edges.
- Add Ham or Bacon: Stir in the chopped cooked ham or bacon, and cook for an additional 2–3 minutes, just until heated through.
- Prepare Egg Mixture: In a medium bowl, whisk together eggs, milk, salt, and pepper until smooth and well combined.
- Cook Eggs: Pour the egg mixture over the potatoes in the skillet. Let cook for about 5 minutes, stirring gently and occasionally, until eggs are scrambled and cooked through.
- Melt Cheese: Sprinkle the cheddar cheese evenly over the top. Cover the skillet with a lid and cook for 2–3 minutes, until the cheese is fully melted.
- Serve: Remove from heat. Top with chopped green onions or chives, and serve warm. Enjoy your cheesy, hearty breakfast!
Notes
- For a vegetarian version, omit the ham or bacon.
- You can substitute cheddar with any cheese of your choice, like Monterey Jack or mozzarella.
- Leftover scramble can be refrigerated and reheated within 2 days.
- Use non-stick skillet to prevent sticking and ease clean-up.
- Add bell peppers or mushrooms to increase vegetable content.
